Making candied bacon is really just about cooking the bacon with some kind of sugar until you consider it “done”. This recipe started off with a brown sugar, pure maple syrup and vinegar mixture. However, once that was gone and I wanted to add more, I just used the pure maple syrup.
Line a rimmed baking sheet with foil and place a wire rack (similar to one you’d use for cooling cookies, etc.) in the pan. This lets the bacon fat drip off and helps solidify the bacon as it is not cooking in its own fat. Lay the bacon on the rack and brush with whatever mixture you are using. Cook in a 350 degree oven for 10 minutes. Flip the bacon and brush the other side with the mixture. Cook another 10 minutes. After this it is up to you for how much longer you will let it cook. Everyone has their own idea of when bacon is “done”. All you need to do now is flip and brush the bacon with the mixture every 5 minutes until it’s done. I think it went at least another 20 minutes for me, if not 30. The glaze will help keep it from getting too hard and burnt while forming a larger coat of the glaze.
Once it’s done, cool on another rack or flat surface. I recommend using parchment paper to keep it from sticking on anything as it will be sticky. I put wax paper between layers on a plate when serving to accomplish the same thing.