3590. BACON TOFFEE

yields about 3 cups 


1½ cups heavy cream 
1 (1-pound) box dark brown sugar 
2 teaspoons vanilla extract 
1 teaspoon salt 
5 ounces (10 tablespoons) unsalted butter, cut into small pieces 
2 ounces rendered bacon fat (from about 4 slices thick-cut bacon)

In a heavy medium saucepan, combine cream, sugar, vanilla and salt. Bring to a boil, reduce to a low simmer, and allow to cook for 3 to 5 minutes being careful not to let it get too hot and bubble over.

Remove from heat and whisk in butter followed by bacon fat; stir until thoroughly combined. Serve sauce warm. Can be stored in an airtight container in the refrigerator up to 10 days.


bacon recipe source: Claudia Fleming, "Heralding the Holidays with an Apple Crostata," The New York Times, November 22, 2013