The caramels themselves begin with only the finest ingredients: butter, heavy cream, sugar, and a hint of maple syrup. After slow cooking to a rich golden brown, we add some delicious fragrant smoked bacon salt, and our bacon "dust."
Once cool, the sticky, buttery caramel is cut into squares, ready for the enrobing process!
We cover our caramel with the finest, smoothest Belgian Callebaut milk chocolate, and finish with a dusting of smoked bacon salt.
(If you love bacon, you might also be interested in our caramel bacon popcorn with peanuts, banana chips, and milk chocolate-- see the orenji 2011 Winter Holiday Pricing Guide for more information!)
Like what you see? The orenji 2011 Winter Holiday Pricing Guide is coming soon!
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