Waygu Fat Soft Chewy Caramels

Prepare the pan: Line a 10 by 4 inch pan with parchment paper.

Render raw fat (if not using already rendered beef tallow): Place chopped fat in a thick bottomed small pot. Add in 1 tbsp water and cook over a very low heat for about an hour or until the liquid fat is rendered out and all that is left of the original is browned pieces of cracklings. Remove pieces of cracklings.

Cook caramel: Add sweetened condensed milk, brown sugar and glucose into the pot with the rendered fat. Cook over a medium low heat until the temperature reaches 245°F (118°C). Please use a food thermometer to measure as the exact temperature is important in making caramels. Stir occasionally as it cooks, keeping an eye on the pot and lowering heat if necessary to prevent the bottom of the caramel from burning.

Once the temperature is reached remove immediately from heat. Add in the vanilla extract, 1 tsp salt and whiskey (optional), then mix til incorporated. Pour into prepared pan, shaking to smooth the caramel out. Sprinkle on the flaky sea salt now while the caramel is still hot.

Let caramel set: Let the caramel sit until it cools to room temperature. Place into the fridge to cool for 1 hour or until completely chilled and set.

Cut the caramels: Remove the caramel slab from pan (just lift the parchment paper up) and set onto cutting board. Use a sharp knife to cut the caramels into 3/4 inch slices first, then into 3/4 by 3/4 inch cubes. If the knife starts sticking, clean it with a wet rag and then continue slicing.

Storage: Keep in an air tight container in the fridge with parchment papers in between layers. Or, alternately, cut out squares of parchment paper and wrap caramel squares in twists of paper. Also store in the fridge. Keeps for six months. Enjoy the caramel-liciousness!