Tennessee Smoke Caramel

Directions

1. In a medium stainless steel saucepan (avoid nonstick), cook the sugar over medium heat, stirring constantly with a wooden spoon or heatproof spatula.
2. The sugar will clump, then melt into a deep amber liquid — about 6 minutes. Stir continuously, especially around the edges, and don’t let it burn.
3. Reduce heat to low and carefully stir in the butter. The caramel will bubble aggressively — wear kitchen gloves if needed.
4. Cook and stir until the butter fully melts and blends in. If the mixture separates or clumps, remove from heat and whisk vigorously until smooth, then return to low heat.
5. Slowly pour in the heavy cream while stirring. The caramel will bubble and steam.

6. Once all the cream is added, stop stirring, increase heat to medium, and let it boil for 1 minute. (For precision, it should reach about 220°F / 104°C.)

7. Remove from heat and whisk in Tennessee Smoke Blend until fully dissolved.
8. Let the caramel cool slightly — it will thicken as it cools.
9. Transfer to a mason jar.
10. Store refrigerated for up to 1 month; reheat gently on the stove or in the microwave until pourable.