13 December, 2020
Salted Duck Fat Vanilla Bourbon Caramels
Literally no way these can not be good. And they are. The duck fat adds a silky texture to these candies that you can’t get any other way. If you’ve got rendered duck fat from a turducken, or crispy grilled duck confit, this is a great way to use some of it.
1 c Heavy Whipping Cream
5 tbsp Duck Fat
1 1/2 c Sugar
1/4 c Corn Syrup
3 tsp Kosher Salt
2 tsp Vanilla Extract
Dash of Bourbon
STEP 1:
Line a loaf pan or square/rectangular cake tin with oiled parchment paper.
STEP 2:
Melt duck fat and cream in a saucepan, or in the microwave.
STEP 3:
Combine corn syrup, sugar, and enough water to just moisten the sugar in a saucepan. Boil without stirring until the mixture reaches 320f.
STEP 4:
Take sugar mixture off heat, slowly pour in melted cream/fat and stir. Return to heat until it hits 260f.
STEP 5:
Once it comes to heat, quickly stir in the bourbon, vanilla, and half the salt. Then pour into the lined pan.
STEP 6:
After 20 minutes, sprinkle the remaining salt on top for garnish.
STEP 7:
Let cool at least 2 hours, then cut into squares. Refrigerate or freeze to harden further. Caramels will soften quickly due to the duck fat. Store in refrigerator or freezer.