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Bacon-Bourbon Caramels

Source of Recipe


From "Southern Living Bourbon & Bacon"



List of Ingredients



• 8 hickory-smoked bacon slices
  
• â…“ cup whipping cream
  
• ½ tsp coarse sea salt, divided
  
• 1½ cups sugar
  
• ¼ cup light corn syrup
  
• 2 Tbsp bourbon
  
• 1 tsp vanilla extract
  






Instructions



1. Line bottom and sides of a 9-by-5-inch loaf pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
   
   
2. Cook bacon in a large skillet over medium-high heat 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings. Crumble bacon.
   
   
3. Combine reserved bacon drippings, whipping cream, and ¼ teaspoon salt in a medium saucepan; bring to a simmer over medium heat (about 4 minutes). Remove from heat.
   
   
4. Combine sugar, corn syrup, and ¼ cup water in a 4-quart heavy saucepan. Cook over medium-low heat 18 minutes or until sugar caramelizes and a thermometer registers 310° F, tipping pan to incorporate mixture.
   
   
5. Whisk in whipping cream mixture. Cook 3 minutes or until smooth and a thermometer registers 260° F. Stir in bourbon, vanilla, and crumbled bacon. Pour caramel mixture into prepared pan. Cool 10 minutes. Sprinkle evenly with remaining ¼ teaspoon salt. Cool completely in pan on a wire rack (about 1 hour).
   
   Lift caramel from pan, using foil sides as handles. Gently remove foil, and cut into 1-inch squares. If you wish, wrap each piece in wax paper.
   
   Makes 40 pieces