Smoked caramel sea salt


Author: Hannah van Souvy

Persons: 10

Temperature: 99

Cooking time: 15 minutes

Prep time: 20


  • 300 g caster sugar (light brown)
  • 250 ml whipped cream
  • 220 g butter (unsalted)
  • 1 vanilla pod (or vanilla extract)
  • sea ​​salt
  • 1 g wood moth


  1. Making caramel -

    Melt the unsalted butter in a pan and then add the sugar. Make sure the sugar is completely incorporated and cook over medium heat. When the sugar has been incorporated, add the whipped cream and stir until smooth. Stir for a few minutes and turn up the heat slightly so that it starts to boil. Cut open the vanilla pod and remove the contents. Add this to the mass together with the stick and add sea salt at your discretion. Continue cooking until the mixture begins to thicken slightly. Keep in mind that the caramel will set slightly as it cools, so don't wait too long. Remove from the heat when it has reached the correct thickness and place in a preserving jar.

  2. Smoking -

    Place the jar with caramel under a smoke dome and smoke with a smoking gun for 5 minutes. Serve the caramel on ice cream, cakes or cookies.

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