Smokehouse Salted Caramels
A great play on a classic caramel recipe I grew up on. Smoked salt makes this one great!
Ingredients
- 1/2 Lb Chopped Bacon Enough to Make 2 Tbsp of Bacon Grease
- 2 Cups Sugar
- 3/4 Cup Light Corn Syrup
- 6 Tbsp Butter
- 1 Cup Heavy Cream
- 1 Cup Milk
- 1 tsp Smoked Salt
Instructions
- Cook the bacon in a frying pan. Remove the bacon from the pan when crispy. Don’t throw the bacon grease in the frying pan away. That will be one of the ingredients for the caramel.
- Butter a square 8x8x2 pan. Mix the heavy cream and milk together in a 2 cup measuring cup, and set aside. In a large sauce pan, mix the sugar, corn syrup, butter, 2 Tbsp of the bacon grease, smoked salt, and 1 cup of the cream and milk mixture. Bring to a boil on medium heat, stirring constantly.
- Once the mixture is boiling, add the rest of the cream and milk mixture. Constantly stir the mixture, and continue to cook on medium heat until it is approximately 232 degrees F (soft ball), on a candy thermometer. Remove the pan from the heat and dump the caramel mixture into the buttered 8x8x2 pan.
- Let cool at room temperature for approximately 3-4 hours. Cut into equal sized squares or rectangles, and sprinkle each piece with a small amount of smoked salt and/or bacon crumble. Enjoy!