1 lbs center cut thick cut bacon
1 C brown sugar
7 Tbsp rice vinegar
5 Tbsp maple syrup
2/3 C Torani Maple Syprup
1 1/3 C sugar
1/2 C evaporated milk
2 Tbsp butter
1/4 tsp salt
2 C mini marshmallows
8 oz white chocolate
Preheat the oven to 350
Place a cooling rack in side a jelly roll pan (I put a silicone mat underneath to make clean up easier)
Then lay out your bacon flat over the top (You can put them super close but NOT overlapping).
Place it in the oven for 10 mins, then flip the bacon and cook another 5 mins.
While that's cooking mix the brown sugar, maple syrup and rice vinegar.
Pull out the bacon and brush the sugar coating onto it, then cook another 5 mins.
Every 5 mins flip the bacon and brush on more coating.
This took me anywhere from 8-10 flips, its slow coming up to cooked, but then it goes from perfect to burnt fast.
It will still be SOFT when it's done, so don't keep cooking until it's crunchy or it will BURN.
Go by looks, it will shrink a bit, the red will get dark, the edges will get crunchy.
Leave them to cool and they will harden up!
Let cool then chop up
Line an 8x8 pan or something similar (mine is 6x10)with parchment paper
in a saucepan combine sugar, evaporated milk, butter, salt and Torani maple syrup
Cook over medium heat, stirring, until the sugar has dissolved
Bring to a boil and cook, stirring constantly, until a candy thermometer reads 230 degrees F (sea level - adjust accordingly)
Remove from heat and add the chocolate and marshmallows and stir until smooth
leaving aside 1/4 C bacon for the top add the rest to the fudge (about 3/4 C) and stir
pour into the pan and sprinkle with the remaining bacon
Chill until firm 2-4 hours cut and enjoy!