Nothing beats a warm, glossy caramel—but adding a subtle smoke transforms it into a sweet, savory powerhouse. This golden drizzle is perfect for ice cream, brisket burnt ends, brownies, cocktails, and anything that benefits from buttery decadence.
By warming your sugar in the smoker instead of the stovetop, you get a mellow, wood-kissed caramel that elevates every dessert or BBQ platter.
Make a jar, keep it on hand, and watch everyone ask where you bought it.
Ingredients
- 1 cup granulated sugar
- 5 tbsp unsalted butter, softened and cubed
- 0.5 cup heavy cream, room temp
- 1 tsp smoked koshersalt
- 0.5 tsp vanilla extract for warmth
Instructions
- Smoke the SugarPreheat smoker to 225°F. Spread sugar in a shallow pan and smoke 25–35 minutes, stirring halfway, until lightly toasted and fragrant. Move pan to stovetop.
- Melt & CaramelizeHeat the smoked sugar over medium heat until fully melted and amber-gold. Do not stir—swirl the pan gently to avoid crystallizing.
- Add ButterDrop in butter cubes and whisk until smooth and bubbly.
- Finish with CreamSlowly pour in heavy cream while whisking constantly. Cook 1–2 minutes until silky.
- Salt & CoolRemove from heat, stir in salt (and vanilla if using). Let cool before transferring to a heat-safe jar.
- StorageRefrigerate up to 2 weeks. Warm lightly before serving.
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