B acon fat has a unique, rounded, umami-rich flavor that works well in both sweet and savory dishes. Therefore, it 4️⃣ is always a good idea to save any leftover bacon fat after cooking. Make sure to scrape the bottom of 4️⃣ the pan to get all the flavorful, caramelized bacony bits. Bacon fat can make almost any dish more delicious and 4️⃣ add an extra boost of flavor. Use it for sautéing potatoes, frying chicken or, if you want to elevate your 4️⃣ dessert game, making today's bacon fat salted caramel. I love it drizzled over popcorn or pancakes, but my favorite is 4️⃣ to use it as a topping for vanilla ice cream. Also, you don't even need to use any salt because 4️⃣ the fat alone gives the caramel a good, salty twang.

Bacon Fat Salted Caramel

This alchemical, mood-enhancing, and furiously tasty 4️⃣ recipe transforms those icky bits of gooey, caramelized bacon fat stuck to the bottom of the frying pan into a 4️⃣ luxuriant and thought-provoking dessert. If you want to add further depth of flavor, use smoked bacon (smoked sea salt would 4️⃣ also work).

Serves 2-4

2-3 tbsp bacon fat (or a mix of bacon fat and butter)
50g brown sugar
80ml double cream
1 tsp vanilla extract (optional)

Serve hot just as it is, poured over popcorn, pancakes, or ice 4️⃣ cream. Alternatively, decant into a jar or container and leave to cool. Seal and store in the fridge for up 4️⃣ to three weeks or the freezer for a few months. Bring back to room temperature before using; and if it 4️⃣ crystallizes, simply bring to a boil.