Cookaholics Bulletin Board

So, for Father's Day (coincidentally, Geekboy's b-day) I want to make some maple-bacon candy. I'm looking to make something as close to the Lollyphile pops as possible, without the stick since I have no molds, or sticks. I have bacon, maple syrup, and maple sugar. I did find a recipe wherein maple syrup is brought to the hard-crack stage and poured into shallow pan. It looks fairly simple. My questions are -- Should I add the bacon to the syrup, let it cook a little, then pour; or should I pour a little, sprinkle on the bacon, then pour the rest? I'm sort of wondering if having the bacon completely encased in the candy will add to the shelf-stability of the end product, or if I'd be better off to let the bacon be permeated with the syrup for the same purpose. Also, would I be wise to include some of the maple sugar? After all, it is already low in moisture and I wouldn't lose as much to the angels' share that way. If I do use the sugar, what's the best way to break it up -- it's something my dad picked up at a re-enactment and it's in hard lumps about the size of a golf ball. Am I overthinking this? Any input would be appreciated.

TIA

Wish I could help, but I am clueless on this one. Post your results so we know wht you did and if it worked.
Sounds yummy (I love the sweet/salty combo)

Okay, my first try is far from the lollyphile candy, but still very good. So, here's what I learned.

1. 315 degrees is too hot, the syrup started to sugar and took on a very slight (though not unpleasant) bitterness.

2. Grade B syrup is too strong. Once condensed down into candy it nearly overpowers the bacon.

3. The bacon should be lean -- figured that part out before starting. It needs to be cooked on low heat to render the fat but not get too crispy. My bacon was just a little too done.

4. Expect to lose about 1/2 the syrup to evaporation.

Geekboy seems to be enjoying it and next year I'll try to improve it. By the time the baby graduates, it should be nearly perfect.