As I was cutting the caramel to take the picture, I have to confess that I must have eaten about 4 pieces. In my mind, I am not a 'sweet' person, but rather salty. Then I start thinking... Yup, I do eat the leftover crème brûlées in the fridge at work, for breakfast. I have no remorse eating cake as the first meal of my day either. Maybe I am a bit upside down: I just feel I don't need dessert after dinner.
I guess the caramels in my tummy this morning felt just right because there is bacon in it. Bacon is morning food.
These are really easy to do, they just take a bit of time and attention. You can let your mind wander into an afternoon fantasy as you stare at the caramel, waiting for it to reach the right temperature. The recipe is at the end of the post...
I made these for the Victoire Wild West party, 4 hours that I didn't see go by. I was quite worried that I would not have enough food (so I came overly prepared), or that the fryer would blow up in my face (yes, the fear of fryers...), or that I would set someone on fire with the blowtorch... But none of that happened. I was on the nose for food, we even had a bit to ourselves:
Marie-Camille, Nick and I snacking on the first batch of corn fritters, these were just too big to pass around...
I met a lovely artist whom I have admired for quite awhile now, here is Geneviève with the late night smores:
We had some live entertainement in the basement for a couple of minutes:
I really admire people who choose to make a living out of catering, I only do this once or twice a year for friends - I am always worried to forget things, thus, little lists:
This was a very pleasant evening, I met some new people, tried my best not to crawl under the counters and really enjoyed some mini pulled pork sandwiches with y'all!
1/2 cup sugar
1/2 cup dark brown sugar
1 cup corn syrup
1/2 cup butter
1 cup heavy cream, divide into two equal portions
1/4 cup maple syrup
Cook your bacon to a crisp. I had about 15 strips of double smoked from Aubrey's for a double recipe of the caramel. Blot with paper towels to remove the extra fat and cut into pieces.
Reserve 1/2 cup of the heavy cream. Combine all the other ingredients in a sauce pan with high sides as the caramel will bubble up. Stir to combine. Set on medium heat. Stir occasionally and cook until 240*, this should take about 15 minutes. Remove from the stove and carefully stir in the remaining 1/2 cup cream. The temperature will go back down to about 230*. Place back on the heat and continue to cook to 245*. Immediately remove from heat and stir in a portion of the crispy bacon. Pour the caramel into a buttered dish, scatter the remaining bacon on top and give it a little stir if you want the bacon to sink in. Let set for at least 3 hours before cutting.
I used a 9x13 pan for a double recipe, so 8x8 would be perfect for a simple. Last time I did these I put parchment paper in my dish, I found that this helped to get the caramel out - I simply lifted the paper out and lay the caramel on a cutting board. It works well with a buttered dish too, you just have to wait for the caramel to reach room temp to cut it.