Bacon Caramels

(c) 2011 Elizabeth LaBau, licensed to About.com, Inc.

Despite what their name might suggest, Bacon Caramels actually have a subtle bacon taste, since the recipe does not call for any actual bacon in it. Rather, they are made with bacon fat instead of butter, so they have a slight undertone of a smoky, savory flavor. Of course, you can always top them with some crumbled bacon to boost the pork factor!

Since this recipe calls for bacon fat, it's a great way to use up some of the excess fat that can be left from other bacon recipes, like Chocolate-Covered Bacon or Bacon Caramel Corn.

Ingredients:

• 1 cup heavy cream
• 5 tbsp bacon fat
• 1 tsp salt
• 1.5 cups granulated sugar
• 1/4 cup light corn syrup
• 1/4 cup water
• Flaked sea salt or crumbled bacon, as toppings (optional)
• Candy thermometer

Preparation:

1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. In a medium saucepan, combine the salt, granulated sugar, light corn syrup, and water. Make sure your pan leaves enough room for the mixture to approximately quadruple in size. Place the pan over medium-high heat and stir until the sugar dissolves.

3. Once the sugar dissolves, insert the candy thermometer and cook the mixture, without stirring, until it reaches 330 degrees F (165 C) on the candy thermometer. It should be a medium-amber color and fragrant when it is ready.

4. While you wait for the caramel to cook, combine the heavy cream and the bacon fat in a small saucepan and place it over medium heat until it just reaches a simmer. Once simmering, take it off the heat and set it aside for now.

5. When the sugar has caramelized and reached 330 on the thermometer, begin whisking it and slowly drizzle in the hot cream mixture. It will steam and splutter quite a bit, so be careful to avoid burns. Once all of the cream is incorporated, continue to cook the caramel, stirring frequently, until it reaches 255 degrees F (123 C) on the thermometer.

6. Pour the caramel into the prepared pan. Let it sit for a few minutes, then while it is still warm, sprinkle the top with flaked sea salt or crumbled bacon (or a combination of both), if you desire.

7. Let the caramel cool completely at room temperature, for at least 4 hours or overnight.

8. Once set, remove the caramel from the pan using the foil as handles. Peel the foil off the back. Use a large sharp knife to cut it into small squares. For easiest storage, wrap each individual caramel in waxed paper or parchment paper.

9. Store individually wrapped Bacon Caramels in an airtight container or bag at room temperature for up to two weeks.

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Bacon Caramels

So you've made a bunch of bacon candies, and now you're left with a delicious mug of bacon fat. What's to be done? Well, let's discuss some options. You could drink it, although if you did that, you might not be around much longer to enjoy candies of any type. (Plus, even the thought of that is giving me dry heaves.) You could save it and use it to make a tasty batch of scrambled eggs once a week for the next 10 years. You could toss it, but that seems like a waste, especially when there are so many people in this world without any bacon fat at all, and here you are thinking about throwing it out. No, the only solution is to use some of that bacon fat to make these Bacon Caramels.

Despite what their name might suggest, Bacon Caramels actually have a subtle bacon taste, since the only bacon in the recipe is the fat, which acts as a butter substitute. You don't get any big pockets of bacon tucked away in the middle of the caramels, just a light smokiness, a savory undertone that's impossible to describe but difficult to ignore. Of course, if you'd prefer a stronger bacon taste, you can do what I did with half of the batch, and sprinkle the tops of the caramels with crumbled crispy bacon while they are still soft. I topped the remaining caramels with flaked sea salt, and although I liked both versions, I actually preferred the salted caramels! Sometimes less is more, and in this instance, I found that just a hint of bacon in my caramels is the right amount for me. But don't take my word for it--try it yourself and see what you think.

Get the recipe: Bacon Caramels

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Bacon Caramels Photo c2011 Elizabeth LaBau, licensed to About.com, Inc.

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Apple Cider Caramels

(c) 2009 Elizabeth LaBau, licensed to About.com, Inc.

In these Apple Cider Caramels, the sweet, slightly burnt caramelized sugar taste pairs perfectly with the tart apple cider, spicy cinnamon, and rich butter. These caramels are soft, silky-smooth, and won’t stick in your teeth.

This recipe is time-intensive, due to the apple cider reduction step. To save time, you can use 1/3 cup defrosted apple juice concentrate, instead of reducing the apple cider, and suffer only a small reduction in flavor.

Ingredients:

• 2 cups apple cider
• 2 cinnamon sticks
• 2/3 cup heavy cream
• 8 tablespoons (4 ounces) butter, cubed
• 1.5 cups granulated sugar
• 1/4 cup light corn syrup
• 1/4 cup water
• 1 tsp salt

Preparation:

1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Place the apple cider in a small saucepan over medium heat and boil it until it is reduced to 1/3 cup. This should take approximately 35-45 minutes.

3. While the apple cider is reducing, place the butter and cream in another saucepan and heat to boiling. As soon as it boils, remove it from the heat and add the cinnamon sticks. Cover and set aside for now.

4. Once the cider is reduced to 1/3 cup, remove it from the heat. Whisk it into the cream mixture.

5. In a medium-large saucepan, combine the sugar, salt, corn syrup, and water over medium heat. Stir until the sugar dissolves and insert a candy thermometer.

6. Cook the candy until it is a medium brown color and registers about 330-340 degrees on the thermometer. Watch it carefully toward the end, as sugar burns very quickly at high temperature.

7. Once the sugar is the proper color and temperature, remove the cinnamon sticks from the cream and cider mixture. Slowly and carefully whisk the cream into the sugar, standing back a good distance because the candy will steam and splatter. Whisk until all of the cream is added.

8. At this point, the candy’s temperature will have dropped quite a bit. Continue to cook it until it reaches 250 degrees. Once at 250, remove it from the heat and pour it into the prepared pan.

9. Allow the caramels to sit at room temperature until cool. Once they are no longer warm, they can be refrigerated to speed the setting process. Once set, remove them from the pan using the foil as handles. Peel the foil from the backs of the caramels and cut into small squares. Wrap the squares in waxed paper to prevent them from sticking. Wrapped apple cider caramels can be kept in an airtight container in the refrigerator for up to two weeks. They are best served at room temperature.

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Apple Cider Caramels

It has been (ridiculously, unbearably) hot in my neck of the woods, but I am doing everything in my power to will cooler weather to my city. I'm busting out the pumpkin bread, unpacking sweaters, and planning fall decorations. These Apple Cider Caramels are another part of my ploy to lure Autumn temperatures. The apple cider adds a slight bite and a fruity aroma to traditional caramels. I love how the sweet, slightly burnt caramelized sugar taste pairs perfectly with the tart apple cider, spicy cinnamon, and rich butter. I don't know if my plan will work, but if it doesn't, I can still have a taste of fall while suffering heat stroke.

Get the recipe: Apple Cider Caramels

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Apple Cider Caramels Photo c2009 Elizabeth LaBau, licensed to About.com, Inc.

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