Line a baking sheet with parchment.

Cut the bacon into 1/4-inch squares. Cook until very crisp; drain on paper towels. Add the brown sugar to a clean, dry pan set over high heat. Keep a close eye on the sugar, as soon as it starts to melt, stir it constantly. As soon as all of the sugar has melted, stir in the bacon. Spread in a thin layer on the parchment and let harden. Crumble.

Add the condensed milk, brown sugar, maple syrup, and butter to a saucepan set over medium-high heat. Bring to a boil; reduce heat to low and cook until it resembles a thick caramel sauce, about 7 minutes. Test for doneness by dropping a small amount of the maple cream into a glass of cold water – it should solidify into a soft, pliable ball. Chill thoroughly, until the fudge solidifies/hardens.

Melt the candy melts according to the directions on the package. Working quickly, roll teaspoons full of maple fudge into balls, then use a fork to dip it into the candy melt. Let the excess chocolate drip off. Top with crumbled candied bacon.