Candied Bacon and Nut Fudge

Like many people, I have a serious sweet tooth, but there are some things that are usually just too sweet, even for me. Usually, fudge is one of those desserts that I find to be overly sweet. I’ve been on the lookout for a fudge recipe that doesn’t go overboard on sugary sweetness. This recipe, adapted from, is ideal for those who don’t like overly sweet fudge; it’s “fudge for grown-ups.”

The addition of savory bacon really helps cut that extra-sweet flavor. The saltiness of the bacon combined with the dark chocolate is an addictive flavor combination. It’s perfectly fine to skip “candying” both the bacon and the nuts for those who want an even more savory dessert. I also used dark chocolate rather than milk or semi-sweet chocolate to create a rich, chocolaty fudge that will make you want to eat several pieces. I also added nuts to give this even more texture, but adding them is optional.

This recipe is incredibly easy to make as this dessert requires no baking. Whip it up with the kids this summer, or bring it to a summer potluck or BBQ. Only 7 ingredients are required–even less if you’re skipping the candying stage! Give this fudge a try and see if it will satisfy your more grown-up, refined taste buds.

1 lb bacon
½ – ¾ cup light brown sugar
½ cup sugar
1 cup of preferred nuts (almonds, pecans or walnuts)
12 oz dark chocolate chips
One 14 oz can sweetened, condensed milk
2 tbs. butter

For the candied nuts:

Line a baking sheet with foil and spray with non-stick cooking spray. Preheat oven to 300 F. Add ½ cup of white sugar and one egg white to a bowl and beat until creamy. Add nuts and stir to combine. Using a fork or slotted spoon, transfer the nuts to the baking sheet. Bake for 15-20 minutes until crisp and brown. Allow to cool and chop if desired, or leave whole.

For the candied bacon:

Fill a small bowl with light brown sugar. Line a rimmed baking sheet with foil or use a large pyrex casserole dish. Spray with non-stick cooking spray. Rub both sides of each piece of bacon with the brown sugar and lay in the pan. Bake at 400 F for 10-15 minutes, checking often to make sure the bacon doesn’t burn. Remove from oven and allow to cool. Chop half the bacon into chunks and keep the other half in whole pieces.

For the fudge:

1. In a medium sauce pan over medium heat, add the dark chocolate, condensed milk, and butter. Cook over medium heat, stirring constantly. Keep stirring until the mixture is smooth and creamy. Remove from heat.

2. Add nuts and chopped bacon to mixture and stir until combined. Pour mixture into a parchment lined, 8 x 8 baking dish. Smooth mixture until flat, pushing mixture into the corners of the pan. Lay the whole strips of bacon over the fudge and gently press into the fudge. Cover with plastic wrap and put in refrigerator.

3. Allow to cool for 3 hours or until firm. Remove from fridge and cut into 1 x 1 or 2 x 2 squares. Enjoy!


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