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  • Smoked Salted Caramels
 
  • Smoked Salted Caramels
 

SmokedSalted Caramels

Smoked Salted Caramels
0.0
0.00Smoked Salted Caramels
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  • Difficulty4/5
  • Prep time10 mins
  • Cook time25 mins
  • Serves8 - 12
  • HardwoodHickory

Rich caramels are the perfect treat for sharing with family & neighbors all year round. This sweet & savory homemade caramels recipe calls for smoking Jacobsen Salt Co. sea salt with flavorful hardwood.

Ingredients

Smoked Salt:

  • Kosher Sea Salt

Caramels:

  • 1/4 cup water
  • 1 1/2 cups sugar
  • 1/4 cup light corn syrup
  • 1 cup heavy cream
  • 5 tbsp butter
  • 1 tsp Smoked Sea Salt
  • 1/2 tsp pure vanilla extract
  • Candy thermometer
  • 8x8 inch square pan

Smoked Salt:

  • Kosher Sea Salt

Caramels:

  • 1/4 cup water
  • 1 1/2 cups sugar
  • 1/4 cup light corn syrup
  • 1 cup heavy cream
  • 5 tbsp butter
  • 1 tsp Smoked Sea Salt
  • 1/2 tsp pure vanilla extract
  • Candy thermometer
  • 8x8 inch square pan

Preparation

Smoked Salt: Take kosher sea salt, however much you want to smoke, and spread it out on a tray.

Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes).

Smoke on your Traeger for about 24 hours, stirring the salt every 8 hours. Once it has smoked for 24 hours, take off grill and use in all your favorite dishes.

If you want to skip the long smoke session, order our new Jacobsen Cherry Wood Smoked Salt.

Caramels: Prepare an 8x8 inch square pan by lining it with parchment paper, allowing it to hang over each of the sides by a couple inches.

In a deep saucepan, combine water, sugar and light corn syrup. Bring mixture to a boil over medium-high heat. Do not stir the pan -- just swirl it. Stirring it will disrupt the caramelization. Boil until the mixture is golden brown.

In a separate small pot, combine heavy cream, butter and 1 teaspoon of the Smoked Sea Salt or Jacobsen Salt. Simmer over medium heat until the butter is melted. Turn off the heat and set aside. Slowly add the cream mixture to the sugar mixture.

Stir in the vanilla extract with a wooden spoon and cook over medium-low heat for about 10 minutes or until the mixture reaches 248 degrees F on a candy thermometer. If it's under temperature, the caramels will be too soft and if it's over temperature, the caramels will be too hard.

Pour the hot caramel mixture into the prepared pan and refrigerate for a few hours, until firm. When the caramel is cold, pry the caramel sheet from the pan and onto a cutting board. Cut the caramels into bite-size pieces and top with additional smoked salt. Enjoy!

 

  • Difficulty4/5
  • Prep time10 mins
  • Cook time25 mins
  • Serves8 - 12
  • HardwoodHickory

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