BACON CARAMEL SAUCE

Serves: 8

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BACON CARAMEL SAUCE

Ready in: 1 H & 30 MTotal time: 1 H & 30 M

Smooth and creamy, salty and sweet…How could bacon and caramel combined not be delicious? Making your own caramel sauce from scratch is a lot easier than you might think, and it takes practically no time at all. When making liquid caramel, here are a couple of Chef’s Tips: Make absolutely certain that the pan you are using is clean and that there aren't any impurities in the sugar/water solution. And be sure to cook the sugar until it’s a very dark amber color so that when you add the cream, you get a deliciously rich caramel…practice makes perfect.

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 2 tablespoons light corn syrup
• 1 cup heavy whipping cream
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• 8 slices bacon, cooked until crisp and finely chopped

Instructions

1. Combine the sugar, water, and corn syrup in a medium-sized saucepan. Bring the mixture to a boil over medium heat and cook undisturbed (do not stir!) until the sugar begins to turn golden, swirling the pan carefully to allow the sugar to color evenly. Continue cooking until the sauce becomes a rich amber color with a dark nutty almost burnt smell.
2. Immediately remove the pan from the heat and add the cream; it will bubble up. Return the sauce to the heat and bring it back to a boil. Add the butter, vanilla, and chopped bacon, and simmer the sauce for 5 minutes more.
3. The sauce will keep in the refrigerator for about one week. Reheat before serving.

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