Lately I have felt like a mad scientist, desperately trying to create a concoction of sweet and salty. I have made this recipe of bacon caramels from notwithoutsalt.com three times in the last week. The first two times my caramel cooled into a solid mass that was impossible to get out of the pan. The third time which was finished yesterday came out better, you can chew it but you still may lose a filling. Flavor wise, the caramels are amazing and worth the relentless effort. My adaptations to this recipe were to add cream at 220 degrees instead of 240, only heat up to 240 degrees (which may still be too high for the right consistency) and use a 8×8 inch pan lined with parchment paper in order to get the caramels out. Next time I will only cook to 235 degrees and hope for success. Enjoy and please, let me know if your results come out to perfection!