When Gerard and I had our “Make your home made Christmas sweets to give away to friends-weekend” we had the rule that everything we made had to contain salt. We are both suckers for salty sweets. The following recipe falls into this category.

Gerald’s Sea Salted Caramel

I wish I never tried Gerard’s Sea Salted Caramel. It has a perfect sugary consistency. Since Gerald prefers when caramel is more chewy he was evil enough to leave all caramel with me. I finished them already.

This is the recipe.

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If there is something that people like to trade with me pretty often at the Bread Exchange, then it is salt. In my cabinet I now have: Black sea salt, beetroot sea salt, at least 5 different kinds of french sea salt, rosemary sea salt, mushroom salt, smoke salt, Peruvian salt, Australian salt from the Murray river. Hm, I can not come up with any other right now. But there are also a few just normal sea salt, and kosher salt of course.

It might sound like I have enough but I use a lot of salt in my breads so it is fine.