By Traeger Kjøkken
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.
Forberedelsestid
Tid for matlaging
Pellets
8
Activating this element will cause content on the page to be updated.1/4 Cup | water |
1 1/2 Cup | sugar |
1/4 Cup | Light Corn Syrup |
1 Cup | heavy cream |
5 Tablespoon | butter |
1/2 Teaspoon | vanilla extract |
1
Smoked Salt: Set grill temperature to 180℉ and preheat, lid closed for 15 minutes.
180 ˚F / 82 ˚C
2
Take kosher sea salt, however much you want to smoke, and spread it out on a tray. Smoke on your Traeger for about 24 hours, stirring the salt every 8 hours.
180 ˚F / 82 ˚C
24:00
3
Once it has smoked for 24 hours, take off the grill and use in all your favorite dishes.
4
Caramels: Prepare an 8” x 8” square pan by lining it with parchment paper, allowing it to hang over each of the sides by a couple inches.
5
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.
6
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.
7
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℉ 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.
8
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!
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