Bacon Caramels
Bacon Caramels could be just the gluten free recipe you've been looking for. One portion of this dish contains approximately 1g of protein, 5g of fat, and a total of 72 calories. This recipe serves 80 and costs 12 cents per serving. This recipe from Foodista has 43 fans. A mixture of vanilla, sugar, water, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a very reasonably priced hor d'oeuvre. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns an improvable spoonacular score of 4%. Try Pumpkin Spice Caramels (and common mistakes people make when making caramels), Caramels I, and Caramels I for similar recipes.
Servings: 80
Ingredients:
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
Equipment:
baking paper
baking sheet
oven
paper towels
pot
kitchen thermometer
whisk
frying pan
wax paper
Cooking instruction summary:
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/
Step by step:
1. 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.
2. Remove bacon to paper towel-lined plate to cool. Crumble 5 to 6 strips of bacon and leave the rest in strips.
3. 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.
4. Let mixture bubble and stir occasionally, to evaporate water. Sugar will begin to caramelize and turn a lovely shade of amber.
5. 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.
6. Roll caramel and bacon strips jelly-roll style once, and trim off excess. Continue to roll and trim until youve finished off the pan.
7. Cut the bacon caramel logs into bite-sized pieces. Top with reserved bacon bits.
8. 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/
Nutrition Information:
covered percent of daily need
