B acon fat has a unique, rounded, umami-rich flavor that works well in both sweet and savory dishes. Therefore, it 5️⃣ is always a good idea to save any leftover bacon fat after cooking. Be sure to scrape the bottom of 5️⃣ the pan to get all those flavorful, caramelized bacony bits. Bacon fat can make almost any dish more delicious and 5️⃣ enhance its flavor. Use it for sautéing potatoes, frying chicken or, if you want to elevate your dessert game, making 5️⃣ today's bacon fat salted caramel.

Bacon fat salted caramel

This recipe is alchemical, mood-enhancing, and furiously tasty. It transforms those 5️⃣ icky bits of gooey, caramelized bacon fat stuck to the bottom of the frying pan into a luxuriant and thought-provoking 5️⃣ dessert. If you want to add further depth of flavor, use smoked bacon (smoked sea salt would also work).

Serves 2-4

2-3 tbsp 5️⃣ bacon fat (or a mix of bacon fat and butter)
50g brown sugar
80ml double cream
1 tsp vanilla extract (optional)

Melt the bacon fat in 5️⃣ a wide pan on a medium heat. Stir in the sugar, cream, and vanilla, if using, bring to a boil, 5️⃣ then cook, stirring occasionally, until the caramel starts to thicken.

Serve hot just as it is, poured over popcorn, pancakes or 5️⃣ ice-cream, or decant into a jar or container and leave to cool. Seal and store in the fridge for up 5️⃣ to three weeks or the freezer for a few months. Bring back to room temperature before using; and if it 5️⃣ crystallizes, simply bring to a boil.