'Nuff Said Maple Bacon Fudge

Prepare the Bacon (10 minutes): Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp. Drain on paper towels and set aside.

Melt Chocolate and Combine Ingredients (2-3 minutes): In a large, heavy-bottomed saucepan, stir together milk and chopped unsweetened chocolate over low heat until the chocolate is completely melted and the mixture is smooth. Gradually whisk in sugar until fully incorporated, ensuring no lumps remain. Scrape down the sides of the pan to prevent crystallization.

Cook to Soft-Ball Stage: Bring the mixture to a boil over medium heat, stirring constantly. Continue cooking until a candy thermometer inserted into the middle of the fudge registers 236 to 238 degrees F (110 to 115 degrees C), or until a small amount of the mixture dropped into cold water forms a soft ball. Immediately remove from heat and stir in the cooked bacon.

Cool Slightly: Place butter pieces evenly over the top of the fudge mixture. Pour vanilla extract over the butter. Leave undisturbed with the thermometer still inserted until the temperature drops to 110 to 115 degrees F (43 to 46 degrees C).

Prepare and Fill Pan: While the fudge is cooling, line an 8x8-inch baking dish with aluminum foil, leaving an overhang for easy removal, and lightly butter the foil. Once the fudge has reached the desired temperature, stir in the butter and vanilla extract until fully melted and the mixture is glossy. Pour the fudge into the prepared pan, spreading evenly.

Chill and Cut (2.5 hours): Refrigerate the fudge for at least 30 minutes to allow it to set slightly. Score the fudge into desired piece sizes using a sharp knife. Return to the refrigerator for an additional 2 hours to fully harden. Once firm, lift the fudge out of the pan using the foil overhang and cut into individual pieces to serve.