Mmm, Bacon Chocolate Fudge...

So, not exactly a period recipe by any shape of the means...but I found this amazing link for Bacon Chocolate Fudge today. The following video has the instructions on it, but I'll go ahead and write them out for you as well: http://presurfer.blogspot.com/2011/12/see-how-its-done-candied-bacon-fudge.html

To start, you're gonna wanna have the following items prepared in advance (the cooking/mixing process happens fast, so pre-measuring your ingredients will be key here) -

Food:
. 10-15 Strips of bacon (I used a hickory-smoked variety myself)
. 1 cup brown sugar
. 3/4 cup butter
. 3 cups White Sugar
. 2/3 cup evaporated milk
. 1 tbp vanilla extract
. semi-sweet baking chocolate (12 squares)
. 7 oz. Marshmellow creme

Cookware:
. 2 Cookie sheets, one covered in wax paper the other in foil
. 1 medium size pot
. 1 bread loaf or cake pan covered in wax paper
. Mixing wisk
. measuring cups
. thermometer

Step-by-Step -

Step 1) Coat your strips of bacon in the brown sugar, place each strip on a cookie sheet covered in parchment wax paper. Make sure both sides are coated evenly.
Step 2) Slide the bacon into a COLD oven, turning it on and setting it to 350 degrees. Cook for 20-30 minutes, until your desired style of bacon is ready (chewier bacon cooks less, crispier bacon cooks longer).
Step 3) Remove bacon from cookie sheet and transport to another surface covered with foil to cool, make sure to keep laid out in strips.
Step 4) Set your burner on high and in a separate pot mix in the butter, evaporated milk and sugar. Stir till it fully melts and blends together, it is critical that the temperature meets 234 degree's of your fudge mixture or else the other added ingredients later will not melt and blend properly.
Step 5) Take off heat and add the vanilla, chocolate and marshmellow creme. Stir together till all ingredients are melted and you have a standard blend of chocolate. The fudge should all be one color and uniform in texture.
Step 6) Layer your bacon in the cake pan prepped, then cover in fudge. Make this like a lasagna, starting with bacon then adding fudge then adding bacon.
Step 7) Chill in fridge for at least 1 hour, I left mine sit overnight.

Mine was still very sticky and mushy, not as solid as most fudges but this is my first attempt! It was still very yummy and so very rich, the bacon makes a unique contrast in flavor to the fudge.