Bacon Caramels

45 minuta 80 porcija Health Score: 0
Bacon Caramels

O receptu

You can never have too many hor d'oeuvre recipes, so give Bacon Caramels a try. Watching your figure? This gluten free recipe has 72 calories, 1g of protein, and 5g of fat per serving. This recipe serves 80. For 12 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. This recipe is liked by 43 foodies and cooks. It is brought to you by Foodista. Head to the store and pick up vanilla, sugar, heavy cream, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 7%, this dish is improvable. Users who liked this recipe also liked Pumpkin Spice Caramels (and common mistakes people make when making caramels), Caramels I, and Caramels I.

Sastojci

  • 14 strips bacon
  • 2 cups sugar
  • 1/2 cup water
  • 1/2 cup light corn syrup
  • 1 cup butter
  • 1 cup heavy cream
  • 2 teaspoons vanilla

Priprema

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Lay bacon strips on sheet and bake in oven for 20 to 25 minutes or until crispy. Remove bacon to paper towel-lined plate to cool. Crumble 5 to 6 strips of bacon and leave the rest in strips. Line an 913 (or larger!) rimmed baking sheet with parchment. In a heavy-bottomed pot (I love my Le Creuset), add sugar, water and corn syrup over medium-high heat. Let mixture bubble and stir occasionally, to evaporate water. Sugar will begin to caramelize and turn a lovely shade of amber. Use a thermometer to monitor caramel. When it reaches 320 degrees and is golden brown in color, slowly whisk in cream, butter and vanilla, until completely combined. When caramel reaches 243 degrees, remove from heat and pour into lined baking sheet. Cool for 15 minutes, and add bacon strips. Cool further, until caramel is pliable and easier to handle. Roll caramel and bacon strips jelly-roll style once, and trim off excess. Continue to roll and trim until youve finished off the pan. Cut the bacon caramel logs into bite-sized pieces. Top with reserved bacon bits. Serve on a platter, or roll in wax paper. Keep refrigerated, but let come to room temperature before eating.http://www.fureyandthefeast.com/2009/09/bacon-caramels/

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