You may have seen my prior post on salted caramels or pecan caramels, but this is an experiment I did for my husband who is CRAZY about BACON! Amazingly, it worked! This is my creation…Salted Bacon Caramels. It may not be your thing…but don’t knock it till you’ve tried it!
Start by frying the bacon. Make sure to fry it very crisp, flabby bacon doesn’t work well in this recipe. Break the strips of bacon into small bacon bits and set aside. (My example shows 4 strips instead of 2 because I had to make extra for my son.)
Next, prepare a pan for the caramel by lining it with parchment paper and spraying it with non-stick spray.
Have two pots ready. Place the heavy cream, butter and sea salt into the larger one. Put the sugar, corn syrup and water into the smaller one and stir just until mixed. Bring both to a boil. Turn the heat off of the cream but keep boiling the sugar pot. This is very important: Do not stir the sugar mixture while it is boiling. Gently swirl the pot periodically to keep it from burning but do not stir it with a spoon or the sugar with crystallize.
The color of the sugar above is very light. After about 10 minutes it will darken into a caramel color like below.
Then it is ready to add to the heavy cream mixture. Turn the heat back on the heavy cream mixture until it starts to boil again and then add the sugar mixture to it. Be very careful because it will boil up violently! That’s why I suggest having a bigger pot for the heavy cream mixture.
Bring the mixture to a full heavy boil and keep boiling about 5 minutes until the candy thermometer reaches 248 F or 120 C.
Remove from heat and add the bacon.
Then pour into the lined pan and cool for two hours before cutting.
Salted Bacon Caramels
2 Strips of Bacon (fried crisp and cut into small bits)
1 Cup Heavy Cream
5 Tablespoons Butter or Margarine (cut into Tablespoon pats)
1/2 Teaspoon Sea Salt (Fleur de Sel)
1 1/2 Cups Sugar
1/4 Cup Light Corn Syrup
1/4 Cup Water
Line the bottom of a 8×8 pan with parchment paper and spray it with non-stick cooking spray. In one large pot add the cream, butter and salt and bring to a boil. Remove heat and set aside. In a small pot heat the sugar, corn syrup and water to a boil. Boil the mixture and occasionally swirl the pot but do not stir it. Boil for about 10 minutes until the mixture turn a caramel color. Return the heavy cream mixture to a boil and add the sugar mixture. Be careful because it will boil up about four times its size. You can stir the mixture occasionally while using a candy thermometer until the mixture reaches 248 F or 120 C. Remove from heat and add the bacon. Then pour into the prepared pan and let it cool for two hours before cutting into pieces. Top with rough sea salt as a garnish if desired.
The link to the regular pecan caramels is: