Candied Maple Bacon Sundae Recipes

WHISKEY MAPLE SUNDAES WITH CANDIED BACON

Steps:

• For the whiskey sauce: Combine the heavy cream, maple syrup, corn syrup and salt in a medium saucepan and stir. Cook over medium-low heat, stirring constantly, until the sauce has reduced and thickened, about 25 minutes. (The sauce should bubble slightly as it's cooking). Stir in the whiskey and take off the heat.
• Pour into a container and let cool to room temperature, then refrigerate until completely chilled, about 2 hours.
• For the candied bacon: Preheat the oven to 350 degrees F.
• Set a wire rack on a rimmed baking sheet and lay the bacon slices on the rack. Microwave the maple syrup and brown sugar together in a small bowl until just melted, 15 to 20 seconds, then stir or whisk to combine. Brush the mixture on both sides of the bacon.
• Bake, rotating the pan halfway through, until crisp, about 15 minutes. Remove and let the bacon cool on the rack for a few minutes, then gently lift the bacon off the rack and set it back down. (Doing this will ensure it doesn't stick to the rack when it cools.)
• For the sundae: Using a 2-ounce scoop, put 3 scoops of ice cream in a dish. Drizzle some of the chilled maple whiskey sauce over the ice cream. Cut a slice of bacon in half and arrange in the dish. Top with the chopped toffee bars. Repeat 5 more times and enjoy!

CANDIED MAPLE BACON SUNDAE

Steps:

• In a mixing bowl with a wire whip, mix all of the ingredients together until sugar is fully dissolved.
• Place ingredients in your ice cream or gelato maker and freeze according to directions.
• Allow Gelato to set up 4-6 hours before serving.
• Place pecans in a 350 degree oven for 10 minutes on a baking dish
• Melt butter in a small pan and mix in brown sugar, cinnamon and chili powder
• After 10 minutes, remove pecans from oven and toss in sugar butter mixture until all pecans are well coated.
• Place coated pecans back on baking dish and put back in the oven for 10 minutes.
• Allow pecans to cool on parchment
• Mix all ingredients together in a large bowl (except for bacon) until well blended
• Carefully add bacon to the mixture, making sure to coat both sides of all the bacon.
• Place bacon on a wire rack over top of a half sheet pan (it's a good idea to line the baking pan with foil to catch any drippings)
• Place tray in 350 degree oven for 30-40 minutes. Bacon should be dark brown but not burnt. If you don't cook the bacon long enough it will be chewy instead of crunchy.
• Allow bacon to cool for a few minutes then remove from wire rack onto parchment.
• Melt 4 ounces of chocolate (your choice)
• Sea Salt and Vinegar Potato Chips
• In a sauté pan add sugar and water. Swirl to mix and cook over medium high heat, until sugar completely dissolves and becomes a beautiful dark amber color. Remember to keep the sugar moving in the pan by swirling the mixture around (do not use a spoon). Do not allow the sugar to burn! When its reached that rich color remove from the heat and allow to cool down for 2-3 minutes.
• Add heavy cream slowly mixing in with a wooden spoon.
• Add in bourbon and mix well. Allow sauce to cool.
• In a mixing bowl add cream, sugar and vanilla and slowly beat the cream until in has stiff peaks. Do this slowly so it has time to build. (If you beat the cream too fast it will barely last one day, take your time (7-10 minutes) and it will last 3-4 days)
• When cream is fully whipped fold in sour cream.

CANDIED BACON

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl.
• Place bacon slices on cooling rack set over a baking sheet.
• Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.
• Remove bacon and brush both sides with brown sugar mixture. Return bacon to the oven and bake another 5 minutes. Repeat basting every 5 minutes until bacon is browned and crisp, about 35 minutes.

MAPLE CANDIED BACON

Steps:

• Preheat your oven to 350°F.
• Wrap a rimmed baking sheet with aluminum foil and top with a wire rack.
• In a large bowl, add the maple syrup, brown sugar, Dijon mustard, Kosher salt, and cayenne pepper. Mix well.
• Add the bacon to the bowl and toss gently with your hands. Make sure that all of the slices are evenly coated.
• Place the bacon in a single layer onto the wire rack.
• Bake in the center of the oven for about 20 minutes. The bacon will be a bit brown, but will most likely need to bake for another 10-15 minutes. It should look slightly dark (not burnt) and crispy. If you take it out too soon, the texture will be chewy. Be patient!
• Remove from the oven and cool for 5 minutes on the rack. Don't let them sit too long or else they will stick.
• Once cool enough to handle, you can break the bacon into chards (you'll have about 32 pieces). Alternatively, you can leave them whole.
• Serve at room temperature.