Unwrapping and placing a caramel into your mouth has the same slow-time feel as letting a piece of chocolate dissolve on your tongue. Jacobsen's went next-level and combined the two in a recipe that starts with pure sea salt harvested from Netarts Bay on the Oregon Coast. They then slowly toast sugar and butter to a perfect golden brown, and finish by stirring in heavy cream and chocolate. The result: a smooth caramel that hits all the sweet notes we love, with the bright, briny sparks of sea salt we crave.
Roughly 20 caramels per box
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