Salt on my chocolate covered caramels - Why?

15 years ago

My DH gave me chocolate covered caramels for Valentine's Day. They're my absolute favorite candy. But since the store near us which made their own chocolates closed last year he bought them at the Hallmark card shop.

As I put one into my mouth I was shocked to taste salt. I thought the little crystals on top were sugar. Yuck! They were easy to scrape off but why would they put salt on top? It must be some new fad because over the weekend I saw a recipe for salted chocolate icing.

Sort by:Oldest

Comments (14)

azzalea
15 years ago
It's the current thing--sea-salted caramel is all over the place this year.

I personally love the combination of salty and sweet, but can see where it would be a shock if you were expecting sugar!
LuAnn_in_PA
15 years ago
That's been around for a number of years now.

I first saw salty caramels at a little shop in California back in May 2006.
I don't like it at all... but then I never liked chocolate covered pretzels either!
Related Discussions
Looking for a Low Fat Low Salt Chocolate Cake
Q
Comments (10)
Here's one, Rita, I think it could be filled with nearly anything from fruit to ice cream. It takes no leavening at all, just those whipped egg whites. I'd leave out that 1/8 tsp of salt, I can't see how it could possibly make a difference. This one doesn't use applesauce in place of fat because it has no fat other than in the eggs. You could also leave out the walnuts and cut the fat even further. I'm thinking it would be good with a cherry filling, like Black Forest Cake. Double-Chocolate Cream Roll From Light & Tasty INGREDIENTS 1-1/2 teaspoons shortening 5 eggs, separated 1 teaspoon vanilla extract 1 cup plus 2 teaspoons confectioners' sugar, divided 3 tablespoons baking cocoa 1/8 teaspoon salt 1-1/2 cups cold fat-free milk 2 packages (3.3 ounces each) instant white chocolate pudding mix or 2 packages (3.4 ounces) instant vanilla pudding mix 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed 3 tablespoons fat-free caramel ice cream topping, divided 1/2 cup chopped walnuts, divided 1 tablespoon fat-free hot fudge ice cream topping, warmed SERVINGS 12 DIRECTIONS Coat a 15-in. x 10-in. x 1-in baking pan with nonstick cooking spray; line with parchment paper, coated with nonstick cooking spray. Set aside. In a large mixing bowl, beat egg yolks on high speed until thick and lemon-colored. Beat in vanilla. Combine 1 cup confectioners' sugar, cocoa and salt; gradually add to egg yolks. In a small mixing bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Spread into prepared pan. Bake at 350Â° for 14-16 minutes or until cake springs back when lightly touched. Immediately invert the cake onto a kitchen towel dusted with remaining confectioners' sugar. Gently but quickly peel off parchment paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. In a small mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Set aside 1 cup. Unroll cake; spread remaining filling evenly over cake to within 1/2 in of edges. Drizzle with 2 tablespoons of caramel topping; sprinkle with 6 tablespoons of walnuts. Roll up again. Spread reserved filling over cake roll. Drizzle with hot fudge sauce and remaining caramel topping. Sprinkle with remaining walnuts. Cover and refrigerate for 1 hour before serving. Refrigerate leftovers. Yield: 12 servings. NUTRITIONAL INFO Nutritional Analysis: One slice equals 227 calories, 8 g fat (3 g saturated fat), 89 mg cholesterol, 301 mg sodium, 33 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat. Annie
...See More
Caramel covered Cheetos
Q
Comments (20)
Well I will say right now that if I had know what they were I never would have put one into my mouth....but I was munching away and said! OMG! this is delicious....I must have the recipe!....then she sent me the recipe... Nasty cheetoes, which give me a head ache because of all the MSG, covered with caramel and baked??? Sweet and salty I get....but sweet, salty and cheesy? no way!! LOL! Linda C
...See More
OMG LindaC - Caramel Covered Cheetos....
Q
Comments (41)
I just made a batch - they are addictive little things aren't they. And don't chew on the side with the loose filing!! I got three tubs of them - one goes next door tonight for dinner, the other for Christmas Eve with the kids, and one for me. I used margarine - only because I tend to actually follow a recipe the first time. I imagine butter would work as well, since that's what I usually (once before) make carmel with. I mixed it in a big pot and used two cookie sheets with thay non-stick aluminum foil. I took them out every 15 minutes and turned the Cheetos over with two spatulas. When they were done, I took one pan out and put half on one of my many "spare" cookie sheets and spread them out. I put the rest back in the oven. That way they didn't cool off too fast. Once one cookie sheet was done - I took the two sheets cooling out onto the porch - it's cold out today and broke apart any that were still sticking together. I did the same for the second sheet in the oven, it worked well. Now, every cookie sheet I own is dirty - but not to worry, my 36" single bowl farm sink holds them all lying flat. They'll be clean and dry in a jiffy. I knew I got that sink for some reason! Have a wonderful Christmas.
...See More
recipe: chocolate caramel sauces for mq
Q
Comments (4)
Thank you, Diane. I'll add my fav chocolate sauce to the list. This is from Epicurious.com. Yes, Ginger, these are only for me. No one else is allowed to copy them or make them. lol DARK CHOCOLATE SAUCE This is a lovely tasting sauce I like to serve over ice cream. 1 1/2 cups heavy cream 2/3 cup firmly packed dark brown sugar 4 ounces fine-quality bittersweet chocolate, chopped 3 ounces unsweetened chocolate, chopped 1/2 stick (1/4 cup) unsalted butter, softened Optional: 3 to 4 tablespoons Amaretto, or to taste 1. In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved. 2. Remove the pan from the heat and add the chocolates, whisking until they are melted. 3. Whisk in the butter (and the Amaretto, if using) whisking until the sauce is smooth, and let the sauce cool slightly. The chocolate sauce may be made 1 week in advance and kept covered and chilled. Reheat the chocolate sauce over very low heat, stirring occasionally, until it is warm.
...See More
ruthieg__tx
15 years ago
It's supposed to heighten the taste of the chocolate and give another taste sensation. I like the taste myself.
maire_cate
Original Author
15 years ago
Well that does explain it. I'd prefer to keep my salt on potato chips or pretzels. Don't mess with my caramels.
gadgets
15 years ago
Oh, Maire, my reaction would be like yours. Don't mess around with my chocolate covered caramels. If I want a combo of sweet/salty, I'll eat a Payday candy bar.

Shirley
alisande
15 years ago
It's part of a conspiracy by the pharmaceutical industry to keep our blood pressure up. :-)
pattico_gw
15 years ago
I bet I'd love it...I love the sweet and salty.

Those peanut butter Fritos were more than great in my book.

patti
danihoney
15 years ago
Mmmmmmm I love salted caramels.
glenda_al
15 years ago
Ditto! I'm sweet and salty!
amyfiddler
15 years ago
Salted caramel hot cocoa from Starbucks....yummmmm
joan_mn
15 years ago
I've been eating chocolate and popcorn together for years and years.
joyfulguy
15 years ago
That concept turned out to be a good deal for me, a year ago Christmas.

When I took the usual cheque to the nearby church that I support but seldom attend, the usual treasusrer was in Fla and she'd told me who her alternate was ...

... so when I visited her house, when she took the cheque she gave me a nice box of store-brand, rather high-end chocolates, with only a couple gone, that had several salt crystals on each, saying that she didn't like them.

I agree that the salt does rather intensify the taste of the chocolate and the sugary stuff inside most of them ... you know how you don't want to drink orange or grapefruit juice just after eating something sweet, as it intensifies the sour taste.

I found that I could rub the salt off, if I chose, and thought that I should have returned to her house and offered her a joint venture ...

... I'd tell her how she could enjoy the chocolates ...

... and I'd keep half?

Some time later when attending a luncheon at their church after a funeral when I met her and her husband I told them of my thought ... and how I'd delayed.

We had a bit of a chuckle over that one.

And there was a (slight) benefit for her - she learned what to do when she receives the next box ... so she won't be passing them on to me!

ole joyful
grinch_gut
15 years ago
Hmmm love salty and sweet...my fav. is to get french fries then have ice cream right afterwards..I will have to look for taht...
lynn_d
15 years ago
One of the hottest cupcakes being ordered (according to the Georgetown Cupcake Co) is the salted caramel! I love salt and chocolate together but not sure about a cupcake....

Salt on my chocolate covered caramels - Why?

Comments (14)

azzalea

LuAnn_in_PA

Related Discussions

ruthieg__tx

maire_cate
Original Author

gadgets

alisande

pattico_gw

danihoney

glenda_al

amyfiddler

joan_mn

joyfulguy

grinch_gut

lynn_d

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Salt on my chocolate covered caramels - Why?

Comments (14)

Related Discussions

maire_cateOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

maire_cate
Original Author