Salted.Bacon.Caramels.

This is inspired by Burning Pasta.  I've seen several recipes for caramels and wanted mine to be somewhere in between uber chewy and hard candies.  I did a little research and developed my own formula.  Every cook in the South knows that all good things begin with a can of sweetened condensed milk.  So it is with these caramels. 

First, cook eight to ten slices of bacon hotel style on a rack over a baking sheet in a 410 degree oven, turning once until crispy.  You need the bacon well done for this.  You want the bacon to be on the thinner side, not thick cut and you want it without extra pepper or maple.  This is a time when you want the straightforward bacon flavor.  I used Farmland and it was just right.  The bacon will take around twenty minutes and you need to have it ready when the candy is ready to receive it so make it completely first.  When it's done, drain on paper toweling and crumble into bits.  Anywhere between 7-10 slices is just right.  (I cooked nine and ate two...what can I say).

In a large, deep, heavy non-reactive saucepan, heat the following over medium heat stirring often until the mixture reaches 245 degrees on the candy thermometer you have clamped to the inside of your pot (which cannot touch the bottom).

1 can sweetened condensed milk
1 c. brown sugar
1 c. light Karo syrup
4 T. butter
1/4 c. heavy cream

As the candy heats up, you need to be stirring it almost constantly.  When it has reached temp, remove it from heat and stir it for a minute until it stops bubbling.  Stir in 1-2 t. vanilla and the crumbled bacon.  Pour it into a WELL BUTTERED 8 x 8 glass dish.

After five minutes, sprinkle the surface liberally with the coarse sea salt of your choosing.  I had this Hawaiian stuff on hand, so that's what I used.

It takes a few hours to cool.  When it has cooled completely, cut it into 64 squares and wrap in waxed paper.  I started cutting and decided they needed to be bigger, so I shifted to a 48 pieces plan..then back to the 64 piece plan.  Do not do this.  They are rich and this recipe makes 64.  They will probably keep about a week unrefrigerated.  The most time consuming part is cutting up the waxed paper.  If you put all the wrapped candy in a gallon ziploc bag, every time you open the bag, the aroma hits you like a religious experience.  Unless, of course, you are vegetarian.  Then, I just don't know what to say to you.

Yeah, baby.  Get yer bacon on.

Notes: if you are in quilt club, yes I will be bringing a batch to the party and again to the retreat.