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Smoked Salted Caramels

Smoked Salted Caramels

By Traeger Kitchen

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.

Prep Time

30 Minutes

Cook Time

25 Minutes




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Units of Measurement:
As Needed kosher sea salt or Jacobsen Salt Co. Cherrywood Smoked Salt
1 1/2 Cup Sugar
1/4 Cup light corn syrup
1 Cup heavy cream
5 Tablespoon butter
1 Teaspoon smoked sea salt
1/2 Teaspoon pure vanilla extract


  • 1

    For the Smoked Salt: Take desired amount of kosher sea salt and spread it out on a tray.

    180 ˚F / 82 ˚C

    • As Needed kosher sea salt or Jacobsen Salt Co. Cherrywood Smoked Salt

  • 2

    When ready to cook, set Traeger temperature to 165℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    165 ˚F / 74 ˚C

    Super Smoke

  • 3

    Smoke the salt 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, we recommend using Jacobsen Salt Co. Cherrywood Smoked Salt.

    165 ˚F / 74 ˚C

    Super Smoke

  • 4

    For the 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.

  • 5

    In a deep saucepan, combine 1/4 cup 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.

    • 1 1/2 Cup Sugar

    • 1/4 Cup light corn syrup

  • 6

    In a separate small pot, combine heavy cream, butter and 1 teaspoon of the smoked sea 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.

    • 1 Cup heavy cream

    • 5 Tablespoon butter

    • 1 Teaspoon smoked sea salt

  • 7

    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.

    • 1/2 Teaspoon pure vanilla extract

  • 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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