DirectionsYou can use more or less bacon depending on your preference.
Break up the fried bacon into little pieces (1/4-inch).
Reserve 1/2 cup of the heavy cream.
Combine all the other ingredients (except the bacon) in a medium sauce pan.
Stir to combine.
Set on medium high heat.
Stir occasionally and cook until 240F.
The candy is now at firm-ball stage.
Remove from the stove and carefully stir in the remaining 1/2 cup cream.
Place back on the heat and continue to cook to 245F.
Immediately remove from heat and stir in a portion of the crispy bacon.
Youll want to reserve some of the bacon to put on top later.
Pour the caramel into a buttered dish.
(The size depends on how thick you want your caramels.
If you use an 8x8 pan youll have thick caramels, 9x13 will yield thin caramels.
You can also use a cookie sheet.
) Scatter the remaining bacon on top.
Let set for at least 3 hours before cutting.