1 cup cornstarch
1/2 teaspoon vegetable oil
1/2 cup brown sugar
1 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon distilled white vinegar
1 pound bacon
1 (8 ounce) can frozen orange juice concentrate, thawed
2 tablespoons beef bouillon granules
1/2 cup water
1/4 teaspoon dried sage
Heat oil in a large skillet over medium heat. Saute the brown sugar and salt until sugar is completely dissolved. Stir the cornstarch into the skillet, and pour in the orange juice concentrate. Bring to a boil and boil for 5 minutes. Stirring constantly, cook and stir until a thin syrup has formed.
Spoon into a large bowl.
When the syrup has formed pour into the large bowl, time the pouring to ensure that the caramel is spread evenly. (Note: This mixture should start to rustle at this point.) Divide the ribbon of cake into 12 squares, wrap each square in a foil-lined plastic bowl, and pipe an 8 inch round shape onto each square. Place a small piece of waxed paper around the perimeter of each square, and fold over the edges to seal. Arrange remaining rounds of cake around a large jelly roll pan.
Fold the bacon into the skillet. Cook over medium heat until evenly browned. Drain on paper towels and serve hot.