I'm trying really hard to be cool and hip - to be on the cutting edge of food trends. So, when I saw the term "salted caramel" all over the magazines and internet, I needed to see what the buzz was about. I've always loved the combination of salty and sweet so this sounded right up my alley. I decided it was high time I invested in some course sea salt and moved into the 21st century of desserts. This post is a combination of recipe and review. I needed to ease myself into this thing so started with a simple recipe that I found on the Kraft web site.
Salted Chocolate-Covered Caramels
1 pkg. (14 oz.) KRAFT Caramels
5 squares BAKER'S Semi-Sweet Chocolate, melted
1 Tbsp. sea salt