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Chocolate Covered Bacon Caramels
Chocolate Covered Bacon Caramels
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Dark chocolate wraps rich, buttery caramels topped with candied bacon pieces.  You’ll be the hit of any party with a batch of these!

Prep time
0:05
Bake/Cook time
0:15
Yield
30-36 candies
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Chocolate Covered Bacon Caramels
Light Brown Sugar
Extra Fine Granulated Sugar
Prep time :
0:05
Bake/Cook time :
0:15
Yield :
30-36 candies

INGREDIENTS

DIRECTIONS

  1. Prepare an 8×8 inch pan with parchment paper with the edges of the parchment hanging over two of the sides. This allows for easy removal of the caramels once cooled.
  2. In a heavy bottomed pot, such as enameled cast iron, combine all caramel topping ingredients save for the extract. Bring to a boil and stir until sugars are dissolved and the mixture is well combined. Using a candy thermometer, watch for the goal of about 230°F. Allow to boil at this temp for several minutes, until it begins to climb over 235°F. Stir continuously. Remove from heat and stir in the extract. Allow to cool for a couple of minutes and pour onto prepared parchment.
  3. Once chilled, cut into pieces.  Melt chocolate and shortening in microwave at 30 second intervals until melted and smooth.  Dip caramels into melted chocolate and cool on parchment paper. Top with candied bacon crumbles, if desired.

IMPERIAL SUGAR INSIGHT

Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

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