Beer And Bacon Toffee Sundaes Recipes

BACON TOFFEE

Steps:

• In a heavy medium saucepan, combine cream, sugar, vanilla and salt. Bring to a boil, reduce to a low simmer, and allow to cook for 3 to 5 minutes being careful not to let it get too hot and bubble over.
• Remove from heat and whisk in butter followed by bacon fat; stir until thoroughly combined. Serve sauce warm. Can be stored in an airtight container in the refrigerator up to 10 days.

CHOCOLATE COVERED BACON WITH ALMONDS

Steps:

• Preheat oven to 375 degrees F.
• Place bacon on a sheet tray and cook until crisp, about 25 minutes. Melt chocolate in double boiler over low heat. Dip crisp bacon in chocolate and place back on sheet tray.
• Sprinkle with almonds and refrigerate for 30 minutes or until ready to serve.

STICKY TOFFEE SUNDAE

Steps:

• Place ice cream in serving dish nad top with remaining ingredients. Serve Immediately.

BACON TOFFEE

Steps:

• Line a baking tray with a silpat, or oil it very well.
• Crisp bacon in a skillet or under a broiler and drain on paper towels. Break or chop them into 1/4" bits and set aside. Don't go too small, because you want them to have personality in your mouth. Use a smoky bacon, ideally lightly cured.
• Place in a heavy saucepan, in this order: 1/4 cup water, 1 stick butter, a large pinch of salt, and 1 cup sugar.
• Over medium-high heat, cook till the mixture reaches 285F, stirring often. In practice, this means that you cook it until it's a good toffee color, about the same color as the old tan m&ms. I'm not kidding about the stirring, though.
• Pull it off heat, mix in the bacon bits, and pour onto the baking sheet. Spread quickly to about 1/4" thick, and let cool for 2 hours.
• Using a hammer or the handle of a large knife, break the toffee into shards. This is best accomplished by whacking it through a folded paper towel.

COFFEE-TOFFEE SUNDAES

Steps:

• Stir 2 tablespoons water and espresso powder in small bowl until espresso powder dissolves. Combine remaining 1/3 cup water and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Add cream and espresso mixture (mixture will bubble vigorously). Return to medium heat and stir until any caramel bits dissolve, about 2 minutes. Cool sauce until slightly thickened, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat until just warmed through.) Divide ice cream among bowls. Top with sauce and toffee, dividing equally.