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Nutrition Facts
Serving Size 1 (141g) Recipe makes 8 servings
Calories 543
Calories from Fat 294		(54%)
Amount Per Serving		%DV
	Total Fat 32.7g	50%
	Saturated Fat 17.5g	87%
	Monounsaturated Fat 10.7g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 86mg		28%
Sodium 288mg		12%
Potassium 141mg		4%
Total Carbohydrate 63.1g		21%
	Dietary Fiber 0.0g	0%
	Sugars 42.0g
Protein 3.4g		6%
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Bacon Caramels

Recipe #397686 | 3¼ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: College Girl
Nov 3, 2009

“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....

SERVES 8 -13 , 8 -13 caramels (change servings and units)

Ingredients

1/2 cup sugar
1/2 cup brown sugar
1 cup corn syrup
1/2 cup butter
1 cup heavy cream, divided
1/4 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.