Duck Fat Caramels

steps

1. In a large saucepan, combine heavy cream, duck fat, vanilla, and salt and set over medium-high heat until just boiling. Remove from heat; set aside.
2. In a medium saucepan, combine sugar, corn syrup, and water. Bring to a simmer over low heat, stirring occasionally until sugar is dissolved. Once mixture is clear and sugar is dissolved, do not stir again; swirl pot as needed.Increase heat to bring mixture to a rolling boil; watch for a steady caramel color. Once it reaches a brown caramel color, add heavy cream mixture. Be careful when pouring; mixture will bubble and steam.
3. Insert candy thermometer. Swirl pot; do not stir. Lower heat to medium and maintain a rolling boil until thermometer reaches 248 degrees.
4. While caramel is simmering, line a ½ sheet tray with a greased silicone baking mat and then stack with another ½ sheet tray. Once caramel reaches temperature, remove from heat and carefully pour caramel onto ½-sheet tray. Refrigerate until cool. Once cooled, remove caramel from tray and cut into 1-inch by ½-inch pieces using greased knife. Wrap and package.