As I was foraging through my pantry the other day I kept finding salt. Why do I have so much, Isn’t salt bad for you? Well I suppose it is if you take an exuberant amount of the stuff or if you count all of the crappy iodised table salt which gets loaded into so much food these days. On the other hand if you tease your food with a high quality salt it can go from meh to mwahh in a second.
I gained some of my salt collection from gifts and some from my recent caramel making endeavour. Salted caramels and the sweet/salty combo have been around forever just like chocolate with bacon, I remember when I started selling Vosges Chocolatier’s Bacon Bar at work. It was met with lots of curiosity and some customers balked at the thought of having a meat product in their chocolate bar. Truth was when you unwrapped the bar, it looked plain and friendly allowing people to get over that initial fear and letting them experience the taste which is what the bar was all about. We had customers returning for that bar numerous times over.
I didn’t make this recipe to set any new trends or to reinvent the already amazing chocolate and salt marriage. I merely had some left over honey caramels which had been in the “caramel jar” for a while. They were still good but I’ve been making so many caramels lately that I think my wife is just over them. I dipped them in some melted Guittard and sprinkled each one with a different salt. Sure enough as soon as she saw them her interest peaked again and they’ll be gone by tonight.