Salted Bacon Honey Maple Caramels
Adapted from SAHM
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1x 395ml/14oz tin sweetened condensed milk
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1 cup brown sugar
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1/2 cup Maple syrup
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1/2 cup honey
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4 tablespoons/50grams butter
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1/4 cup heavy cream
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300g/10.6ozs middle bacon
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smoked sea salt
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wax paper and cellophane to wrap
Step 1 - Preheat the oven to 200C/400F and line a baking tray with bacon rashers. I cooked extra as pictured. Bake for 20 minutes until crisp. Remove from oven and cool and then crumble into tiny pieces and set aside.
Step 2 - Line a square baking tin with foil and oil it well. In a large, deep, heavy non-reactive saucepan, heat the condensed milk, brown sugar, maple syrup, honey, butter and cream over medium heat stirring often until the mixture reaches 245F degrees on the candy thermometer you have clamped to the inside of your pot. Do not turn too high or it will spit at you (believe me, I am nursing an ice pack as I have first hand knowledge of this). When it has reached temp, remove it from heat and let it rest until it stops bubbling. Stir in the crumbled bacon. Pour it into the baking dish.
Step 3 - After five minutes, sprinkle the surface liberally with smoked sea salt. It takes a few hours to cool and set. When it has cooled completely, cut it into 64 squares and wrap in waxed paper and cellophane.
I wrapped these first in wax paper and then cellophane (below)