B acon fat has a unique, rounded, umami-rich flavor that works well in both sweet and savory dishes. Therefore, it 2️⃣ is always a good idea to save any leftover bacon fat after cooking. Be sure to scrape the bottom of 2️⃣ the pan to get all those flavorful, caramelized bacony bits. Bacon fat can make almost any dish more delicious and 2️⃣ enhance its flavor. Use it for sautéing potatoes, frying chicken or, if you want to elevate your dessert game, making 2️⃣ today's bacon fat salted caramel.

Bacon fat salted caramel

This recipe is alchemical, mood-enhancing, and furiously tasty. It transforms those 2️⃣ icky bits of gooey, caramelized bacon fat stuck to the bottom of the frying pan into a luxuriant and thought-provoking 2️⃣ 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 2️⃣ 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 2️⃣ a wide pan on a medium heat. Stir in the sugar, cream, and vanilla, if using, bring to a boil, 2️⃣ then cook, stirring occasionally, until the caramel starts to thicken.

Serve hot just as it is, poured over popcorn, pancakes or 2️⃣ ice-cream, or decant into a jar or container and leave to cool. Seal and store in the fridge for up 2️⃣ to three weeks or the freezer for a few months. Bring back to room temperature before using; and if it 2️⃣ crystallizes, simply bring to a boil.