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Thread: Whiskey, Caramel, Marshmallow and Bacon Bark

  1. #1
    Colonel demerson's Avatar
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    Default Whiskey, Caramel, Marshmallow and Bacon Bark



    Whiskey, Caramel, Marshmallow and Bacon Bark

    Makes 1 8◊8 pan | Preparation: Line pan with parchment or wax paper with a one-inch overhang on each side.
    16 oz of semi-sweet chocolate

    • 4 cups of mini marshmallows
    • ľ cup whiskey
    • 1 cup caramel (recipe follows)
    • 1 cup of spiced bacon crumble (recipe follows)

    Instructions:
    1. Place chocolate in a bain marie or in a heat-proof bowl above simmering water. Heat on low until chocolate is melted. Pour half of melted chocolate into parchement-lined pan. Then using an offset spatula, spread chocolate until smooth. Transfer pan to freezer to chill for about 5 minutes or until melted chocolate becomes solid.
    2. Place marshmallows in a large saucepan and heat until marshmallows starts to just melt and forms web-like strands when stirred. (See picture). Remove from heat and add in 5 tablespoons of whiskey; stir to combine. Spread marshmallow mixture over solid chocolate layer. (To easily spread the marshmallow to an even layer, spray offset spatula with non-stick spray.)
    3. Pour caramel on top of marshmallow layer. Then, using an offset spatula, spread caramel until smooth. Transfer pan to freezer to chill for about 5 minutes or until caramel becomes slightly hardened. Pour remaining half of chocolate over caramel layer and, using an offset spatula, spread chocolate until smooth. Sprinkle and gently press bacon crumble into chocolate, Return fully assembled bark to refrigerator to chill for 20 minutes or until bark becomes solid. Bring bark to almost room temperature before cutting.
    Bacon Crumble

    • 16 oz bacon
    • 1/4 cup sugar
    • 4 tablespoon water
    • 1 egg white
    • 1/4 teaspoon black pepper
    • 1/8 teaspoon cayenne

    1. Cook bacon and set aside to cool completely. Once cooled, coarsely crumble bacon with hand; set aside and heat oven to 300 degrees F.
    2. Place sugar and water in a pot and heat until sugar is dissolved. Toss crumbled bacon in sugar syrup to coat. Pass coated bacon through a strainer to drain excess sugar syrup.
    2. Add egg white to a bowl and beat until fluffy and foamy. Add in black pepper and cayenne. Whisk to combine. Add in crumbled bacon and toss to coat.
    3. Spread coated, crumbled bacon on a parchment lined bakesheet and bake for 30 minutes. Remove from oven and let cool, then crumble bacon one last time.
    Caramel Filling

    • 1 cup sugar
    • 2 tablespoons water
    • 4 tablespoon butter
    • 7 tablespoon heavy cream

    Instructions:

    1. Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle, give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and heavy cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Set aside to cool completely.

    Notes:

    • If you are gifting this, best to keep it whole and let the recipient dive in and cut it as they go. But if you decide to cut it up and box it, make sure to place a sheet of parchment between each layer.
    • Bark can be kept at rooom temperature for up to two days.
    • You may have more caramel then you need, so keep the leftover in a jar to use in or on another dessert.
    • To keep a nice sharp edge while cutting the bark: (1) Use a really sharp knife and press the bladeís tip into the bark and then bring the remainder of the blade down into the bark. Depending on the kind of knife you use, most blades are shaped at an angle, so donít bring the knife down in one push, the uneven pressure will crack the bark. (2) After the bark has set in the refrigerator bring it to room temperature before cutting. This will soften the chocolate and make for easy cutting. If the bark starts to split or start to chip off as you cut, the bark is still too cold to cut.

    http://www.endlesssimmer.com/2011/12/08/edible-holiday-gifts-whiskey-caramel-mashamallow-and-bacon-bark/
    "A fool and his money are soon elected."

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  3. #2
    Colonel demerson's Avatar
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    OK I posted this up earlier because it looked interesting and tasty and well come on is got BACON in it .... soooo my wife made it , its good ... really pretty good ... though a pound of bacon and a pound of chocolate in an 8x8 pan is a bit overkill but a great treat to take to a Christmas get together or on a cookie platter .... good stuff
    "A fool and his money are soon elected."

  4. #3
    Rochester Personal Defense Rico's Avatar
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    Wow,

    You know Grady some people think Iím over prepared, paranoid, maybe a little crazy, but they never met any Precambrian life forms,,,,


  5. #4
    Head of Bacon Operations Smurfette's Avatar
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    I had this in Oregon and in Washington State where sweet bacon items are the rage. It's insanely good!

    Anyone see this Bacon gives chocolate-caramel bark a salty bite | Democrat and Chronicle | democratandchronicle.com
    I think the recipe is overkill, I don't think it needs sweetened bacon with caramel and chocolate, regular bacon should be fine.
    Cheese is the duct tape of foods

  6. #5
    Colonel demerson's Avatar
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    sweet and bacon has always gone together - we have had praline bacon for as long as i can remember as a thanksgiving/christmas brunch snack thing ....
    "A fool and his money are soon elected."

  7. #6
    Private JayPee's Avatar
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    I'm in.

    End of line.

  8. #7
    Head of Bacon Operations Smurfette's Avatar
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    Quote Originally Posted by demerson View Post
    sweet and bacon has always gone together - we have had praline bacon for as long as i can remember as a thanksgiving/christmas brunch snack thing ....
    I should have been in your family. We just have turkeys at every holiday. snooooooooze.
    Cheese is the duct tape of foods

  9. #8
    Major
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    will be making this tomarrow now BACON is awesome

  10. #9
    Sergeant teet's Avatar
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    Jeff (teet)
    Glock 19---Bushmaster M4A3---Saiga 7.62 Restored---Ruger 10/22---Colt Sporter Match Hbar---GSG-522---Mosin Nagant 91/30

  11. #10
    Head of Bacon Operations Smurfette's Avatar
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    Where did you get that unauthorized picture of me???
    demerson and teet like this.
    Cheese is the duct tape of foods

  12. #11
    Major RSBH44's Avatar
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    Mmmm, Wiskey and BACON in the same friggin recipe !! MERRY CHRISTMAS!!!
    " I won't be wronged, I won't be insulted, and I won't be laid a hand on. I don't do these things to other people and I require the same from them."
    John Wayne "The Shootist

  13. #12
    Head of Bacon Operations Smurfette's Avatar
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    Quote Originally Posted by RSBH44 View Post
    Mmmm, Wiskey and BACON in the same friggin recipe !! MERRY CHRISTMAS!!!
    Ask and ye shall receive How to baconify your bourbon | The Agitator
    World's Best Bars
    Cheese is the duct tape of foods

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