10 strips raw bacon
1/2 cup brown sugar
3 cups white sugar
3/4 cup butter
2/3 cup evaporated milk
12 square’s semi-sweet baking chocolate, chopped
7 ounces (1 jar) marshmallow crème
1 tablespoon vanilla
To prepare candied bacon: coat bacon strips generously on both sides with brown sugar. Carefully arrange on sheet pan lined with aluminum foil or baking paper.
Place in a cold oven, turn heat on to 350°F and bake for 20 to 30 minutes or until crisp, taking care not to burn during last 10 minutes of cooking. Drain thoroughly. Cool candied bacon strips.
Line a 4 ½-inch x 9-inch loaf pan with foil or baking paper, extending foil over edges of pan.
To prepare fudge: Combine sugar, butter and evaporated milk in a heavy saucepan. Bring to a boil, stirring constantly. Boil for 4 minutes or until a candy thermometer reads 234°F, stirring constantly. Remove from heat.
Add chocolate, marshmallow crème and vanilla; stir until completely blended and chocolate is melted.
Arrange 2 strips candied bacon in bottom of lined baking pan; top with ¼ of the fudge. Repeat with 3 more layers of bacon and fudge. Top fudge with the 2 remaining strips of candied bacon, cover and refrigerate for until firm.
To serve: carefully lift fudge out of baking pan; slice into ½ -inch slabs.