Bacon Caramel Sauce

Bacon

• 8 slices applewood smoked bacon (cooked, finely chopped)
• 1 tablespoon reserved bacon fat

Caramel Sauce

• 1 cup granulated sugar
• ¼ cup water
• 1 tablespoon light corn syrup
• ¾ cup heavy cream
• 2 tablespoons dark brown sugar (packed)
• ¼ teaspoon fine sea salt
• 4 tablespoons unsalted butter (room temperature, cut into pieces)
• 1 tablespoon vanilla bean paste (or 1 teaspoon vanilla extract)

Instructions

1. Cook the Bacon: Cook the bacon in a skillet over medium heat until crisp. Transfer to paper towels to drain. Reserve 1 tablespoon of the bacon fat, then finely chop the bacon into small pieces.8 slices bacon, 1 tbsp reserved bacon fat
2. Warm the Cream: Add the heavy cream, dark brown sugar, and sea salt to a small saucepan. Warm over low heat until steaming and the sugar dissolves. Keep warm.¾ cup heavy cream, 2 tbsp dark brown sugar, ¼ tsp sea salt
3. Start the Caramel: Add the granulated sugar, water, and corn syrup to a medium heavy-bottomed saucepan. Stir gently just until the sugar is evenly moistened.1 cup sugar, ¼ cup water, 1 tbsp corn syrup
4. Cook to Deep Amber: Set the pan over medium heat and bring to a boil. Do not stir once it starts boiling. Cook for 8–12 minutes, swirling the pan occasionally, until the caramel turns deep amber and smells toasted.caramelized sugar
5. Add the Cream: Remove the pan from the heat. Slowly whisk in the warm cream mixture. The caramel will bubble aggressively, so add it gradually and whisk carefully until smooth.warm cream mixture
6. Finish the Sauce: Whisk in the butter, reserved bacon fat, and vanilla until glossy and fully combined.4 tbsp butter, reserved bacon fat, 1 tbsp vanilla paste
7. Add the Bacon: Stir in the chopped bacon. Return the pan to low heat and simmer for 1–2 minutes, stirring often, until the sauce is smooth and spoonable.chopped bacon
8. Cool and Store: Let the bacon caramel cool for 10–15 minutes before serving, or transfer to an airtight jar and refrigerate.finished bacon caramel sauce