Bacon Caramels Recipe

First, line a 9x13-inch (or larger) rimmed baking sheet with parchment paper; this is where the caramel will cool later.

In a heavy-bottomed pot, combine the 2 cups sugar, 1/2 cup water, and 1/2 cup corn syrup over medium-high heat. Let the mixture come to a bubble, stirring occasionally, until the water evaporates and the sugar begins to caramelize, turning a deep amber color.

Keep an eye on the caramel with a thermometer. Once it reaches 320 degrees and is a rich golden brown, slowly whisk in the 1 cup heavy cream, 1 cup butter, and 2 teaspoons vanilla until everything is fully combined.

Continue to cook the caramel until it reaches 243 degrees, then immediately remove it from the heat and pour it evenly into your prepared baking sheet. Let it cool for about 15 minutes, then gently press the reserved bacon strips into the caramel. Continue cooling until the caramel is pliable and easy to handle, but not fully set.