The very first caramel recipe dates back over 1000 years. We have the French to thank for the addition of salt, and now we think Jacobsen's have landed a pretty great version of their own. Their recipe starts with the purest sea salt, sustainably harvested from Netarts Bay on the Oregon Coast. They then carefully toast the sugar and butter to a perfect golden brown, before stirring in the heavy cream. The result: a creamy, chewy caramel with bright, briny sparks of sea salt.
Roughly 20 caramels per box
Stay Connected
