Get ready for these incredible smoked salted caramels! With just a few simple ingredients and a stovetop, you can whip up a batch of these sweet and savory candies in no time. Whether you’re looking for a quick and easy dessert recipe or a special treat to share with loved ones, these salted caramels will do the trick.
Salted caramels are a huge favorite in our home, but the simple addition of smoked salt 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 guide you through the steps!
Before we begin, you will need a reliableย candy thermometer. You can find them online or in grocery stores and specialty stores.ย
A quick reminder that mastering the art of candy-making can take some practice. But don’t worry. It gets easier with each attempt! Before you know it, you’ll be a pro at crafting delicious 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 removing your salted caramels easier once cooled.
- Heat the sugar, corn syrup, and water in a large, heavy-bottomed pot over medium heat. Do not stir the mixture; 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 the 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. 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, including chardonnay, rum, or bourbon-smoked salts. Or, stick to plain sea salt if you’re not a fan of smoky flavors.
Check out ourย Best Holiday Recipes for the Grill and Smoker!
Smoked Salted Caramels
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.
