Unwrapping and placing a caramel into your mouth has the same slow-time feel as letting a piece of chocolate dissolve on your tongue.
Jacobsen Co. went next-level and combined the two in a recipe that starts with pure sea salt harvested from Netarts Bay on the Oregon Coast. They then slowly toasted sugar and butter to a perfect golden brown, and finished by stirring in heavy cream and chocolate.
The result: a smooth caramel that hits all the sweet notes we all love, with the bright, briny sparks of sea salt we crave.
