- Melt the 0️⃣ bacon fat in a wide pan on a medium heat.
- Stir in the sugar, cream, and vanilla, if using.
- Bring to a 0️⃣ boil.
- Cook, stirring occasionally, until the caramel starts to thicken.
B acon fat has a unique, rounded, umami-rich flavor that works well in both sweet and savory dishes. Therefore, it 0️⃣ is always a good idea to save any leftover bacon fat after cooking. Make sure to scrape the bottom of 0️⃣ the pan to get all the flavorful, caramelized bacony bits. Bacon fat can make almost any dish more delicious and 0️⃣ add an extra boost of flavor. Use it for sautéing potatoes, frying chicken or, if you want to elevate your 0️⃣ dessert game, making today's bacon fat salted caramel. I love it drizzled over popcorn or pancakes, but my favorite is 0️⃣ to use it as a topping for vanilla ice cream. Also, you don't even need to use any salt because 0️⃣ the fat alone gives the caramel a good, salty twang.
Bacon Fat Salted Caramel
This alchemical, mood-enhancing, and furiously tasty 0️⃣ recipe transforms those icky bits of gooey, caramelized bacon fat stuck to the bottom of the frying pan into a 0️⃣ luxuriant and thought-provoking dessert. If you want to add further depth of flavor, use smoked bacon (smoked sea salt would 0️⃣ also work).
Serves 2-4
2-3 tbsp bacon fat
(or a mix of bacon fat and butter)
50g brown sugar
80ml double cream
1 tsp vanilla extract
(optional)
Serve hot just as it is, poured over popcorn, pancakes, or ice 0️⃣ cream. Alternatively, decant into a jar or container and leave to cool. Seal and store in the fridge for up 0️⃣ to three weeks or the freezer for a few months. Bring back to room temperature before using; and if it 0️⃣ crystallizes, simply bring to a boil.
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