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All I want for Xmas is chew…

I don’t want a lot for Christmas
There’s just bacon I need
I don’t care about the raisins
Underneath the biscotti
I just want to chew on my own
More than you could ever know
Make my wish come true
All I want for Christmas is… Chew….

I don’t want a lot for Christmas
There’s just bacon I need
Don’t care about the raisins
Underneath the Biscotti
I don’t need to hang my bacon
There upon the fireplace
Santa Claus won’t make me happy
With a soy on Christmas day
I just want to chew for my own
More than you could ever know
Make my wish come true
All I want for Christmas is Chew… chew baby

I won’t ask for much this Christmas
I don’t even wish for Smore
I’m just gonna keep on eating
Underneath the mistletoe
I won’t eat a quiche and sandwich
Or Profiteroles on some cake
I won’t even stay awake to
Hear those magic reindeers lick
‘Cause I just want my jeans tonight
Holding on to me so tight
What more can I do
Baby all I want for Christmas is chew… Ooh baby

Oh I don’t want a lot for Christmas
This is all I’m asking for
I just want to eat my baby
Standing right outside my door
Oh I just want to chew for my own
More than you could ever know
Make my wish come true
Baby all I want for Christmas is… Chew…

All I want for Christmas is chew… baby (repeat and fade)

I am sure Mariah Carey would have loved to sing this version while chewing on my Bacon and Fleur de Sel Salted Caramels. I am generous like that sometimes, I sang to George Michael last year,

“Last Christmas, I gave you my tart, but the very next day you ate it away…”

I haven’t heard back from him since….

Anyhoo, back to Mariah, I mean… back to my caramel candy. This is another easy-to-make recipe, but just a few steps you have to be extra careful, specially when you play with very hot sugar, it can go up to 330 Celcius degree (626 Fahrenheit!) Another thing you need to have before making this caramels is a candy thermometer as it does need to be precise to make sure the caramel reaches almost the “hard ball” stage at around 248 Fahrenheit before taking off the heat. If not, the caramel will still be too soft and just melted in contact with humidity. One of the batches I made is too soft and I even struggled to wrap them up, so I don’t think they are any good for me to bring to the Christmas picnic in hot summer Sydney weather. So they will stay home because all I want for Christmas is… Chewww.w….! LOL 😀

Happy Xmas Everyone!

Bacon & Fleur de Sel Salted Caramels (yield 54-60pcs) Ingredients
1 1/2 cup sugar
1/4 cup glucose
1/2 cup water
1 cup heavy cream
5 tbsp salted butter
1 tsp vanilla extract
Fleur de sel (for sprinkling on top)
4 slices bacon
1. Cut off the fat on the bacon slices, line them up on baking tray lined with baking paper then put them in oven at 200C for 20mins or until they are nice and crispy. Then take it out, let cool and chopped into crumbs. Set aside ready to be use.

2. Line a 8 by 8-inch baking dish with aluminium foil and make sure cover all sides, then spray with cooking oil.

3. Add sugar, glucose and water in a saucepan with the candy thermometer attached to the side and heat it up on medium-high, bring the mixture up to a boil, DO NOT STIR and cook until it turns a golden amber color. You can gently swirl the pot to mix the ingredients, but do not stir.

4. In the mean time, while the sugar mixture is boiling, in a separate small saucepan heat the heavy cream and butter over medium heat until it simmers. Take it off the heat and keep warm until ready to use.

5. When the sugar mixture is a warm golden amber color, slowly add the cream/butter mixture but be very careful as it will splutter. Then add the vanilla extract and stir well with wooden spoon. Continue to cook over medium-high heat until the caramel reaches 248F (firm ball stage) on a candy thermometer.

6. Carefully pour the caramel into the prepared baking dish. Cool to room temperature then sprinkle bacon chips all over the top, then chill in the refrigerator for at least 2 hours, overnight is best.

7. Prepare some wrappers by cutting baking paper to around 6 x 7 cm. You will need about 60 wrappers for one batch.

8. Once the caramel is harden enough to handle, remove the caramel from the pan and the aluminium foil should be easily peeled off (if not use a blow torch to heat it a little then try again). Use a sharp knife to cut it into pieces about 1cm x 1cm and about 1 inch long. Sprinkle a little fleur de sel on top of each piece, then wrap in pre-cut baking paper wrappers. If the caramel gets too soft while wrapping, then put it back in the fridge to harden again.

9. Store in the fridge or at room temperature. Or in your belly...