Bacon Caramels

College Girl's Note:

“Where would we be without salt?” – James Beard I casually sprinkled the thick-cut Hempler’s bacon with cayenne before frying to a nearly blackened crisp. Once the caramel had reached its perfect molten temperature I stirred in a handful of the bacon then reserved the rest to get sprinkled on top. The caramel set beautifully. Some were cut and served as is while a select few were covered in tempered dark chocolate. All of them were devoured. from Not Without Salt Don't knock it til you try it....

• Total Time: 3 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 3 hrs

Ingredients:

Serves: 8-13

Yield: 8.0 caramels

• ½ cup sugar
• ½ cup brown sugar
• 1 cup corn syrup
• ½ cup butter
• 1 cup heavy cream , divided
• ¼ cup maple syrup
• 8 -12 slices bacon , crispy thick-cut

Directions:

1. Reserve 1/2 cup of the heavy cream. Combine all the other ingredients in a medium sauce pan. Stir to combine. Set on medium high heat. Stir occasionally and cook until 240*. The candy is now at firm-ball stage. Remove from the stove and carefully stir in the remaining 1/2 cup cream. Place back on the heat and continue to cook to 245*. Immediately remove from heat and stir in a portion of the crispy bacon. Pour the caramel into a buttered dish (the size depends on how thick you want your caramels. 8×8 = thick caramels 9×13 = thin caramels. You can also use a cookie sheet). Scatter the remaining bacon on top. Let set for at least 3 hours before cutting.