These easy, homemade smoked salted caramels are so delicious, and they can be cooked right on the stovetop!

Smoked Salted Caramels on a cutting board

Salted caramels are a huge favorite of ours, but the simple addition of smoked salt really lets this dessert shine. Serve these smoked salted caramels at cookouts and potlucks, and don’t forget that they make the perfect gift for the holidays and Valentine’s Day. If you’re new to caramel making, don’t worry. We’ll walk you through the steps!

Before we begin, you will need a reliable candy thermometer. You can find them at most grocery stores, specialty stores, and online as well.

Remember that candy-making takes some practice. We promise that it gets easier with each attempt! Before you know it, you’ll be a smoked salted caramel pro! Let’s get to it.

Smoked Salted Caramels-Ingredients

Granulated sugar
Light corn syrup
Water
Heavy cream
Unsalted butter
Smoked salt
1 vanilla pod
1 8″ x 8″ glass or metal baking dish
Neutral flavored cooking spray
Parchment paper
Candy thermometer

How to Make Smoked Salted Caramels

Line the baking dish with parchment paper to overlap the sides by 2 inches. Secure with clean binder clips if you have some on hand.
Spray the parchment with a neutral flavored cooking spray. Doing this will make it easier to remove your smoked salted caramels once they’ve cooled.
Heat the sugar, corn syrup, and water in a large, heavy-bottomed pot over medium heat. Do not stir the mixture, but rather swirl it until it turns brown.
Lightly simmer the heavy cream, unsalted butter, vanilla pod, and 1 teaspoon of smoked salt in a separate pot.
Once the cream mixture is warmed, slowly add it to the sugar mixture. Make sure your candy thermometer is in place. The mixture will bubble quite a bit.
Stir the salted caramel mixture with a wooden spoon until it reaches 248 degrees F. Anything lower than this temperature will yield soft caramels that will not hold their shape. Take great care not to let the mixture go above 248 degrees.
Pour smoked salted caramel mixture into the parchment-lined baking dish. Refrigerate caramels until they are completely cooled (about 2 hours).

Cooling, Cutting, and Storing

Remove the cooled sheet of smoked salted caramel from the pan, and transfer it to a cutting board. Cut the sheet into 1 1/2″ pieces and sprinkle with remaining smoked salt. Keep in mind that you can use as little or as much smoked salt as you’d like. You do not need to use the entire 2 teaspoons.
Store leftover caramels in an airtight container in the refrigerator for 3 weeks.
Use your favorite infused salt such as chardonnay, rum, or bourbon smoked salts. Or, stick to plain sea salt if you’re not a fan of smoky flavors.

Smoked Salted Caramels

Salted caramels are a huge favorite among many, but the simple addition of smoked salt really lets this lovely dessert shine. Serve these smoked salted caramels at cookouts and potlucks. Don’t forget that they make the perfect gift item for the holidays, Valentine’s Day, and Easter too!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American Food

Keyword: caramel recipe, salted caramels, smoked salted caramels

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 194kcal

Author: Sabrina Baksh

Ingredients

1 1/2 cup granulated sugar
1/4 cup light corn syrup
1/2 cup water
1/2 cups heavy cream
5 tablespoons unsalted butter
1 tablespoon smoked salt 1 teaspoon for the caramels, 2 teaspoons for sprinkling
1 vanilla pod
1 8" x 8" glass or metal baking dish
Neutral flavored cooking spray
Parchment paper
Candy thermometer

Instructions

Line the baking dish with parchment paper to overlap the sides by 2 inches. Secure with clean binder clips if you have some on hand.
Spray the parchment with a neutral flavored cooking spray.
Heat the sugar, corn syrup, and water in a large, heavy-bottomed pot over medium heat. Do not stir the mixture, but rather swirl it until it turns brown.
Lightly simmer the heavy cream, unsalted butter, vanilla pod, and 1 teaspoon of smoked salt in a separate pot.
Once the cream mixture is warmed, slowly add it to the sugar mixture. Make sure your candy thermometer is in place. The mixture will bubble quite a bit.
Stir the mixture with a wooden spoon until it reaches 248 degrees F. Anything lower than this temperature will yield soft caramels that will not hold their shape. Take great care not to let the mixture go above 248 degrees.
Pour mixture into the parchment-lined baking dish. Refrigerate caramels until they are completely cooled (about 2 hours).
Remove the cooled sheet of caramel from the pan, and transfer it to a cutting board. Cut the sheet into 1 1/2″ pieces and sprinkle with remaining smoked salt. Keep in mind that you can use as little or as much smoked salt as you’d like. You do not need to use the entire 2 teaspoons.
Store leftover caramels in an airtight container in the refrigerator for 3 weeks.