Fill cordial cup candy mold 1/3 to 1/2 full with melted candy. Using a decorator brush, paint the candy up the sides of each mold to the top edge. Coat mold so that no light can be seen through the shell. Refrigerate until firm, about 5 minutes. Unmold. Carefully remove shells from mold.
In medium bowl, combine pudding, bacon, and 2 teaspoons caramel topping; mix until thoroughly combined. Fold in whipped cream. Refrigerate at least 1 hour.
Using tip #32, pipe filling into cordial cups. Drizzle with additional caramel topping and sprinkle with sea salt.
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