I'm going to be frank, here, the craze for putting salt in sweet stuff is beginning to annoy me. I love normal caramel, and at least here in Britain it's getting so if you get any high quality stuff with caramel in, it almost has to be salted. Can I not just have some unadulterated sugary goodness occasionally?
*grumps*
*Did you know?*
In the case of chocolate it's how it was done originally. It was made to be bitter and spicy. Sweet chocolate is a European invention.
*Now you know*
As for caramel, well, making it at home can be a pain, but there are some recipes that don't use it. Or find an online store that sells it by the pound.
*never tried this store, so I wouldn't know how good/bad it is.*





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