Sea Salt in Caramels

by Karen
(Parma, Idaho)

Sea Salt in Caramels (photo by Food and Paper), does this sound good?

I have made carmels for years that everyone raves about.


This year, I was looking through my new cookbook from Costco, and they have a caramel recipe that includes 2 teaspoons sea salt medium grind cooked in the caramels and 2 teaspoons sea salt coarse grind sprinkled on top of the caramels.


The picture is to die for, but with all the time and money that goes into this, do you think it will taste better with sea salt or should I just stick with the same old recipe?


I have heard that salt mixed with sugar gives it a little sweeter taste, is this true?


They are pretty much the same recipe except one has sea salt and mine has evaporated milk. Sorry this is not a chocolate question but I need help. Thanks!!!

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Hi Karen,

No worries. Even though this is a 'chocolate candy' website, we love all kinds of yummy treats so caramel questions fit right in.


Have you ever had pretzels covered in caramel and then dipped in chocolate? How about a chocolate, caramel, and peanut mixture like in a Snickers Bar?


If you think about it, you'll probably realize that salty flavors go very well together with sweet flavors. They are a fantastic combo.


I don't know the particular recipe you are referring to (add it here if you'd like to share with the rest of us), but I expect it would be pretty delicious.


Salt does bring out and enhance the flavors of other things. You may notice that a lot of cake and cookie recipes call for a teaspoon or so of salt. In fact, I've read that some pastry chefs are using salt more and more as an important element in their desserts.


So, I say go for it! And do let us know what you think of the finished result. Take a photo and add it here. We'd love to see your Sea Salt in Caramels.

Angie