Bacon Caramels

Here's my new rule:

Food blogging is not allowed while I'm hungry. Like, for instance, when I think I'm too busy to eat lunch but not too busy to make batches of homemade caramel. Topped with crispy bacon.

Um, yes. This is a true story.

The problem isn't so much the crazy combinations.... because, surprisingly, they normal work out well. The problem is that I'm left with things like, platters of bacon-covered caramel. All to myself. These are honestly the perfect combination of sweet and savory, and they're semi-addicting.

So help a girl out... make some bacon caramels for yourself. I promise you won't regret it.

Bacon Caramels

10 strips of bacon
2 cups sugar
1/2 cup water
1/2 cup light corn syrup
1 cup butter
1 cup heavy cream
2 tsp vanilla

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and lay bacon strips on sheet. Bake for around 25 minutes, until bacon is crispy. Move bacon to paper towel-lined plate to cool and absorb oil.

Add sugar, water, and corn syrup to a medium sized pot over medium-high heat. Let mixture bubble and stir occasionally. Sugar will begin to caramelize and mixture will turn amber. Use a candy thermometer to monitor. It will take a while, but when it reaches 320 degrees and is golden brown in color, slowly whisk in cream, butter and vanilla. When caramel reaches 243 degrees, remove from heat and pour into lined baking sheet. Cool for 15 minutes, and add bacon strips. Cool in refrigerator for at least an hour.

When caramel is hardened, remove from refrigerator and turn baking sheet upside down to remove caramel. Slowly peel off parchment paper, and cut caramel into desired sizes. Serve as is, or wrap individually in extra parchment paper to preserve. Store in refrigerator.

Adapted from this recipe.