Ingredients: sea salt, cocoa powder

Chocolate Infused Finishing Salt

  • Beautiful blend of hand-harvested, flaky sea salt and cocoa powder 

  • Sea salt and chocolate is always a winning combo whether on cookies, truffles, or a caramel latte. Go ahead, treat yourself.


    Four-Ingredient Caramel Cups Topped with Sea Salt


    • 4 cups semi sweet chocolate chips

    • 2 cups caramels - unwrapped

    • 3 tablespoons milk or heavy cream

    • coarse sea salt


    • Place cupcake wrappers in muffin tins. 

    • Place chocolate chips in a pot and melt on stove top. Stir periodically until fully melted

    • Drop about 2 tablespoons of melted chocolate into each cupcake liner. Do not use all of the chocolate, leave about 1/4 of it in the bowl. Use a pasty brush to paint the melted chocolate onto the bottom of the cupcake wrapper, and around the sides (only go about 2/3 of the way up the wrappers, not all the way to the top) Place muffin tin in the freezer.

    • In  microwave safe bowl combine caramels and milk/heavy cream. Microwave on high for 2 minutes, then stir. Continue to cook on high for 20 seconds at a time, stirring between each until smooth.

    • Remove muffin tin from freezer. Pour caramel into chocolate cups til about 2/3 full. Return to the freezer for about 5 minutes.

    • Remove muffin tin from freezer again. Use pastry brush to paint melted chocolate over the top of the caramel being sure to cover all of the caramel. Sprinkle with coarse sea salt. Return to the freezer for about 30 minutes.

    • Remove muffin tin from freezer. Carefully peel away the cupcake wrappers from the chocolate cups. Store chilled (in the fridge) or at room temperature in an airtight container.


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