Line a baking dish with parchment paper so that the excess falls out over the edges. (It will help you remove the cooled caramel candy.) Spray the whole thing with coconut oil spray.

In a heavy-bottomed, large saucepan, combine the sugar, corn syrup, and water and heat over medium-high heat. Using a wet pastry brush, brush water over the sides of the pan to dissolve any sugar crystals. Clip your candy thermometer onto the side of the pan. Do not stir the sugar after this point.

Let the sugar syrup come to a boil. It will turn completely translucent, and then eventually golden areas will begin to appear.

When the caramel begins to reach 300 degrees, add the butter, bacon fat, and lastly the cream. It will begin to froth and boil vigorously, which is why the large saucepan is needed! Stir rapidly with a whisk to make sure everything gets incorporated. When everything is mixed in, stop whisking and return the pan to the heat.

Continue to heat the caramel to between 245-250 degrees. It will eventually reach a darker brown shade. Whisk in the vanilla and a pinch of salt.

Pour this liquid caramel into the baking sheet you prepared, using extreme caution. It is very hot!

(At this point I recommend sprinkling lightly with sea salt!)

Let the caramel set up for several hours or overnight. When the caramels have cooled you can cover them with a lid, or foil.

When the caramels have set, lift the whole slab out and place on a cutting board. Cut into candies with a sharp knife. I cut mine about 1-2 centimeters by 1 inch or so. The cut caramels can be wrapped in wax paper squares and twisted on the ends. (See photo).

They last 2-3 weeks and are shelf-stable.

Give to friends for the holidays!