What is salted caramel?

Salted Caramel is simply a caramel candy ending with sea salt. It was popularized by French chef Pierre Herme at the age of 90, when he invented a salted caramel Macaron, a almond meringue of a cookie with a salted caramel filling. Soon afterwards, American chefs began to combine sea salt with a series of sweets, including caramel and chocolate. This popularity also led to the appearance of confectionery in more common and less specialized shops. These retail sites may include grocery stores and discount stores as well as coffee and ice cream stores. When cooling, the mixture becomes supple and chewing. Salted caramel is produced by sprinkling Fleur de Sel, or other variety of sea salt, at the top of the mixture when it cools. The popularity of gourmet sea salts has led to various salts for salted caramel confectionery, each providing subtle differences in taste.

Sea salts may vary in taste and color depending on how and where they were harvested. In general, sea salts are harvested by collecting salt water or salt brine and allowing water to evaporate, either naturally or by mechanical means. The resulting salt will vary in color and taste depending on the mineral content in the water from which it was harvested. For example, gray sea salt gets its color from clays lining salt ponds in the Brittany area of ​​the French Atlantic coast. On the other hand, some Hawaiian sea salts contain minerals found in the red clays of this area and therefore have a distinctive red color.

caramelization can be monitored until the fourth century, when the Indians discovered how to crystallize extracted sugar cane juice. As trade routes have spread, the production of crystallized sugar has spread outside India to China and the Arab world. Sugar was not introduced to Europe until the 12th century crusade. Until the 17th century, women in colonies added water to the KAramelized sugar and created hard, long -term caramel candies. The term for caramel candies was not created until the 19th century, when milk and fat were added to the recipe to create a modern chewing sweet.