|½ Cup||Unsalted Butter (1 Stick)|
|½ Cup||Heavy Cream or Heavy Whipping Cream (30-40% Butterfat Content)|
|2 tsp + Extra||Maple Bacon Shake Seasoning|
|¼ Cup||Light Corn Syrup|
|3 Slices||Bacon, Cooked|
1) Ensure bacon is cooled and pat away any additional grease with paper towel. Cut bacon into small squares or crumble into small pieces if you prefer. Set aside.
2) Prep two 9 X 5 bread loaf pans with a light coating of oil, then place a fitted sheet of parchment paper inside each. Press the parchment paper firmly into each pan and ensure that it comes up the sides at least 1 inch. Lightly oil the top of the paper and set aside.
3) Cut the butter into 6 to 8 pieces. In a small microwave safe bowl, add the cream and butter; microwave 1 minute at a time on a low power setting until butter is completely melted. Set aside for the moment.
4) In a small sauce pan combine the water, 2 tsp Maple Bacon Shake Seasoning and corn syrup. Slowly add in the sugar being careful not to splatter up the sides of the pan and stir slowly just to moisten the sugar.
5) Heat sugar mixture on medium until it comes to a boil; cover for 1 minute. After a minute, uncover and heat sugar mixture until the temperature reads 320°F on a candy thermometer or high-temp thermometer.
6) Once the sugar mixture reaches temp, gradually add the cream and butter in about 1/6 portions at a time, then stir. Be cautious with this step! Adding the cream and butter will cause the mixture to bubble more intensely - so do this slowly and carefully to prevent the mixture from bubbling over or getting burned.
7) After adding all the cream and butter, the mixture will drop slightly in temperature. Continue cooking until the temp reaches 240°F then carefully pour half the mixture into each of the bread loaf pans. Let cool 30 minutes, then generously sprinkle with more Maple Bacon Shake Seasoning and place in refrigerator 2 to 3 hours.
8) Remove from refrigerator and let stand 30 to 40 before cutting. Place on cutting board and remove parchment paper. Cut 3 even slices vertically down the block of caramel and make 6 even slices horizontally across the block. Place a piece of bacon on each square caramel or sprinkle with bacon pieces. Makes about 36 rectangular pieces. If you prefer smaller squares, cut 4 vertically rows and 7 horizontal.
To store: You can create individually wrapped caramels by wrapping each piece in plastic wrap; or stack neatly in a storage container with tight lid, layering with wax paper. Keep refrigerated to stay firm and remove about 20 minutes before serving.