Seemed like a natural dessert to bring

[madbaker]

This week's Resolution Recipe, which I made for the GSP picnic yesterday: Maple Bacon Caramels.

1/2 cup sugar
1/2 cup dark brown sugar
1 cup corn syrup
1/2 cup butter
1 cup heavy cream, divided
1/4 cup maple syrup
1 lb. of cooked, chopped bacon

Reserve 1/2 cup of the heavy cream. Combine all the other ingredients in a medium sauce pan. Stir to combine. Set on medium high heat. Stir occasionally and cook until 240 F. The candy is now at firm-ball stage.
Remove from the stove and carefully stir in the remaining 1/2 cup of cream. Place back on the heat and continue to cook to 245 F. Immediately remove from heat and stir in a portion of the crispy bacon. Pour the caramel into a buttered dish or pan. Scatter the remaining bacon on top. Let set for at least 3 hours before cutting.

What worked: Yum. Sweet but not jaw-rottingly so, with bacon saltiness.

What didn't: These... did not set at all. We ended up bringing them in the pan with apple slices to pair, which was quite tasty but not what was intended. I think my candy thermometer may be mis-calibrated. A quick check of a basic caramels recipe (without bacon) has similar proportions and heat directions, so it's not that.

Will I make it again? Sure, but not for a while. We don't need to eat this very often.

Comments

[kareina.livejournal.com]

Is ir safe to assume from your comment about thermometer calibration that you didn't also try the "drop a bit in cold water" test to confirm that it really was at the correct texture?

[madbaker.livejournal.com]

It is indeed safe to assume that.