SALTED CARAMEL GLAZED MAPLE BACON CAKE POPS

DESSERT SALTED CARAMEL GLAZED MAPLE BACON CAKE POPS

15. The batter should be much less dry now. Add the rest of the egg whites and gently fold them in to the batter. 16. The result should be a light and airy batter. 17. Spoon mixture into a greased cake pop pan (I use this one from Nordic Ware), filling with a mound of batter that rises above the mold. Place the lid on top and bake for 20-25 minutes. You can either make 24 more cake pops, or make cupcakes with the remaining batter (same cook time, yields about 7 cupcakes). 18. Once finished, remove the cake pops and let cool. 19. As the cake pops are cooling, we need to make the sauce. You can either make this in 3 batches (as you will the cake pops) or you can make it into 1 large batch. I choose to do it 3 times. Add butter to the pan over medium-low heat and cook. 20. Cook the butter until it’s browned and the bubbling stops. 21. Add heavy cream and sugar free torani salted caramel syrup to the pan. 22. The cream should bubble right away. 23. Mix everything together and continue to cook it while letting it reduce some. Once you can pull your spoon through the mixture and it slowly comes back together, that’s when it’s ready. 24. Poke lollipop sticks through the cake pops and dip into caramel sauce. 25. Enjoy!