Soft and chewy caramel apple cookies from sugar & spice & all things iced.
Minus the chocolate drizzle because I found this cookie to be sweet enough.
Perfect little treats to fulfill you both sweet and savory cravings. Be careful with the hot syrup!
Fluer de sel Bacon Caramel
makes about 55-60 pieces
adapted from ATFT
1 1/2 cup sugar
1/4 cup light/white corn syrup
1/2 cup water
1 cup heavy cream
5 tbsp salted butter
1 tsp vanilla extract
Fleur de sel (for sprinkling on top)
3-4 slices bacon
Cut off the fat on the 3-4 (depending how fatty your bacon is) bacon slices and line them on a baking sheet lined with parchment paper. Bake at 350F for about 20mins or until bacon is crispy but not burnt! Cool to room temperatures and chop into fine crumbs.
Line a 8 by 8-inch baking dish with aluminium foil and cover all sides. Spray with cooking oil.
Add sugar, cornsyrup and water in a sauceapn with candy thermometer attached to the side on a medium-high heat to about 330c/626F. Bring to boil until it turns golden amber (more golden for white corn syrup). You can gently swirl but DO NOT STIR!
Meanwhile in heat the heavy cream and butter over medium heat until it simmers, in a seperate saucepan. Take it off the hat and keep warm until ready to use.
When the sugar mixture turns golden amber/golden color slowy add the cream/butter mixture. BE CAREFUL, it splutters! (I put on my ovenmitts.) Add the vanilla extract and stir well with a wooden spoon. Continue to cook over medium-high heat until the caramel reaches 248F (firm ball stage) on a candy thermometer.
Carefully pour the caramel into the prepared baking dish and cool to room temperature. Sprinkle bacon chips all over the top, then chill in the refrigerator for at least 2 hours or overnight. Meanwhile prepare wrappers by cutting wax paper or parchment into 6 x 7 cm pieces. You will need about 60 wrappers for one batch.
Once the caramel is harden enough to handle (but not rock hard), remove the caramel from the pan and the aluminium foil (it should be easily peeled off if not use a blow torch to heat it a little then try again). Use a sharp knife to cut it into pieces about 1cm x 1cm and about 1 inch long. Sprinkle a little fleur de sel on top of each piece, then wrap in pre-cut wrappers. If the caramel gets too soft while working put it back in the fridge to harden. Store in the fridge! It should last couple weeks if you have not already eaten them all!