I am always being asked for my Sea Salt Caramel recipe, and I have tweaked this many a time to exactly how I want it. You don't have to add the salt, but I think it gives an extra edge, and contrasts the sweetness well. I have always believed that the salt should not be an overpowering flavour, but crop up a crystal at a time through the tasting of the caramel, a good reason to use delicate flakes of sea salt rather than free running table salt.

I usually pair my caramels with milk chocolate, and it is especially good with a caramel noted chocolate like Java or similar!

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