- Melt the 💱 bacon fat in a wide pan on a medium heat.
- Stir in the sugar, cream, and vanilla, if using.
- Bring to a 💱 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 💱 is always a good idea to save any leftover bacon fat after cooking. Make sure to scrape the bottom of 💱 the pan to get all the flavorful, caramelized bacony bits. Bacon fat can make almost any dish more delicious and 💱 add an extra boost of flavor. Use it for sautéing potatoes, frying chicken or, if you want to elevate your 💱 dessert game, making today's bacon fat salted caramel. I love it drizzled over popcorn or pancakes, but my favorite is 💱 to use it as a topping for vanilla ice cream. Also, you don't even need to use any salt because 💱 the fat alone gives the caramel a good, salty twang.
This alchemical, mood-enhancing, and furiously tasty 💱 recipe transforms those icky bits of gooey, caramelized bacon fat stuck to the bottom of the frying pan into a 💱 luxuriant and thought-provoking dessert. If you want to add further depth of flavor, use smoked bacon (smoked sea salt would 💱 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 💱 cream. Alternatively, decant into a jar or container and leave to cool. Seal and store in the fridge for up 💱 to three weeks or the freezer for a few months. Bring back to room temperature before using; and if it 💱 crystallizes, simply bring to a boil.