Salted Caramel Bacon Crack

Salted Bacon Caramels

Ingredients:

8-10 bacon slices, cooked crisp (thin sliced works best)

1 can sweetened condensed milk

1 cup brown sugar, packed

1 cup light Karo syrup

4 tbsp. unsalted butter

1/4 cup heavy cream

1 1/2 tsp. vanilla

Coarse sea salt for sprinkling

Directions:

1. Butter an 8” x 8” glass baking dish well. Set it aside.

2. In a large skillet, cook the bacon slices until they are very crispy. Remove the slices from the skillet and set them to drain on paper towels. After the bacon is cool enough to handle, crumble it up into bits.

3. In a deep, heavy non-reactive saucepan, heat the condensed milk, brown sugar, Karo syrup, butter and heavy cream over medium heat stirring often until they are very mixture reaches 245* F on the candy thermometer.

4. As the candy heats, you need to be stirring constantly. When it has reached 245* F, remove it from the heat and stir it for 1 minute until it stops bubbling. Stir in the vanilla and the crumbled bacon. Pour the mixture into the prepared baking dish.

5. After 5 minutes, sprinkle the surface of the caramel liberally with coarse sea salt of your choosing.

6. After the caramel has cooled (a few hours), cut it into 1” squares and wrap each square in waxed paper. They are rich and will keep about a week unrefrigerated. If you put all of the wrapped candy into a gallon ziplock bag, the aroma hits you like a religious experience. Unless of course, you are a vegetarian. Then I just don’t know what to say to you.

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