yields 4-8 servings
1 (48 oz.) bottle vegetable oil
1 package bacon
1 (48 oz.) sleeve of homestyle biscuits
For the glaze:
1 cup powdered sugar, sifted
1/4 cup unsalted butter, browned
2 tablespoons pure maple syrup
2 tablespoons milk
hot fudge sauce for drizzling
a medium sized pot, empty a full container of vegetable oil. Attach a
candy thermometer to the size of the pot. Heat oil over medium heat
until it reach 360-375° F. Turn your heat down slightly to prevent the
oil from getting too hot. Use extreme caution, oil will be very hot.
oil is heating, preheat oven to 425°F. Line a baking sheet with tin
foil. Make sure it is a baking sheet with raised edges. Spread bacon out
over baking sheet and bake for 18-20 minutes until desired crispness.
About halfway through, remove from oven and pour out excess oil.
Caution, bacon and oil will be very hot! When bacon is done, put on a
paper towel to absorb excess grease. When cooled, chop into small
pieces. Set aside.
biscuits from container and cut into fourths lengthwise. With your
hands, roll each cutting into a long string, about the thickness of a
pencil. Cut in half if necessary.
oil is heated, slowly drop biscuits into oil. Bake for about 20-30
second a side until golden brown. Remove with a pair of tongs and set on
a paper towel lined plate to drain the excess oil. When finished deep
frying, leave your candy thermometer in the oil until it is completely
For the glaze: Sift powered sugar. This step is necessary to create a smooth glaze. Melt butter in a saucepan. Once melted, continue to stir until butter turns a golden brown. Pour melted butter over powdered sugar. Add maple syrup and milk. Whisk until smooth. For
a thicker glaze, add only 1 tablespoon of milk instead of two. Or add
additional powered sugar. To make glaze thinner, add additional milk.
Heat fudge sauce in the microwave for 30-60
seconds until thin.
assemble the fries, please bottom layer of donut fries on the plate and
drizzle maple glaze and chocolate syrup. Sprinkle with bacon. Repeat
for as many layers as you want to make.
bacon recipe source: Julianne, Beyond Frosting, January 26, 2014