Line an 8x8-inch baking pan with parchment paper or foil, leaving some overhang on the sides to make lifting the fudge easier later. Set the pan aside.

Microwave the bacon according to the package directions until crisp. Let it cool slightly, then crumble or chop it into small pieces. Set aside.

In a medium saucepan over low heat, melt the butter. Add the sweetened condensed milk and maple syrup, stirring constantly until smooth and well combined. Keep the heat low, don’t let it come to a full boil. The mixture should slowly thicken; a few gentle bubbles are fine. Continue stirring and scraping the bottom of the pan to prevent burning.

Use a candy thermometer to ensure the mixture reaches 237°F (this step is key for the fudge to firm up properly). Once it hits that temperature, remove it from the heat and gradually stir in the powdered sugar, a little at a time, making sure each addition is fully incorporated before adding more.

Stir in half of the crumbled bacon, along with the salt and vanilla extract, until everything is evenly mixed.

Pour the fudge mixture into the prepared pan, spreading it out evenly. Sprinkle the remaining bacon pieces on top and gently press them into the surface so they stick. Refrigerate for about 2 hours, or until firm.

Once set, lift the fudge out using the parchment overhang, slice into squares, and enjoy.