Line 8-in. (20-cm) square pan with parchment paper, allowing for overhang on sides.
In medium saucepan combine cream, maple syrup, sugar and butter over high heat, stirring to combine as they dissolve. Once mixture starts boiling, stop stirring. Continue boiling about 10 to 15 min., until temperature reaches 235°F (113°C) on candy thermometer.
Remove from heat and cool 15 to 20 min. Once cooled, beat mixture vigorously with a wooden spoon about 5 min., until mixture thickens, loses its shine and holds its shape softly.
Stir in bacon. Scrape into prepared pan and cool completely, about 2 hr. Slice into 25 pieces.
For a meat-free version, replace bacon with 1/2 cup (125 mL) caramel chips.