Lately I have felt like a mad scientist, desperately trying to create a concoction of sweet and salty. I have made this recipe of bacon caramels from notwithoutsalt.com three times in the last week. The first two times my caramel cooled into a solid mass that was impossible to get out of the pan. The third time which was finished yesterday came out better, you can chew it but you still may lose a filling. Flavor wise, the caramels are amazing and worth the relentless effort. My adaptations to this recipe were to add cream at 220 degrees instead of 240, only heat up to 240 degrees (which may still be too high for the right consistency) and use a 8×8 inch pan lined with parchment paper in order to get the caramels out. Next time I will only cook to 235 degrees and hope for success. Enjoy and please, let me know if your results come out to perfection!
- ½ cup sugar
- ½ cup dark brown sugar
- 1 cup corn syrup
- ½ cup butter
- 1 cup heavy cream, divided
- ¼ cup maple syrup
- Bacon fried to a crisp. The amount is up to you. I used 8-12 strips of thick-cut bacon.
- Reserve ½ 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 ½ 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.
Recipe from Not Without Salt