DesignGeek

A short while ago I read on Not Quite Nigella about Salted Bacon Honey Maple Caramel and I was very intrigued but I wasn’t too sure about making caramel out of condensed milk. Fortunately David Lebovitz published a recipe for Salted Butter Caramels just the other day. I decided to try his recipe and to combine it with some crispy bacon.

First I headed the heavy creme and butter with some additional salt.

After boiling it for a short while I took it of the heat and started with the sugar. Make sure you have everything ready before you start. Hot sugar really can burn you!

I didn’t had any corn or golden syrup in my pantry so I replaced it with honey and some maple syrup. On a low heat I slowly heated the sugar mix till it started to bubble.

Make sure you’ve got a candy thermometer to hand as it is very important to heat the sugar enough but not to burn it. Check David’s recipe for the right temperatures.

Once the caramel has cooked enough I poured it into a loaf tin lined with oiled alu foil.

One half of the caramel I sprinkled with some small pieces of nice crispy prosciutto I previously dried in the oven.

The other half I sprinkled with fleur de sel. Make sure you let the caramel cool down before cutting it with a hot knife.

They taste as divine as the look!