Bacon Caramels

You can use more or less bacon depending on your preference. Break up the fried bacon into little pieces (1/4-inch).

Reserve 1/2 cup of the heavy cream. Combine all the other ingredients (except the bacon) in a medium sauce pan. Stir to combine. Set on medium high heat. Stir occasionally and cook until 240F. The candy is now at firm-ball stage. Remove from the stove and carefully stir in the remaining 1/2 cup cream. Place back on the heat and continue to cook to 245F. Immediately remove from heat and stir in a portion of the crispy bacon. You’ll want to reserve some of the bacon to put on top later.

Pour the caramel into a buttered dish. (The size depends on how thick you want your caramels. If you use an 8×8 pan you’ll have thick caramels, 9×13 will yield thin caramels. You can also use a cookie sheet.) Scatter the remaining bacon on top. Let set for at least 3 hours before cutting.