So we attempted to make sea salt caramels that were mean to be hard and crunchy. This however didn’t work, the caramel refused to set!
So a few days later I whipped up a batch of shortbread and pressed it down into a square tin for baking. Whilst it was in the oven I reboiled the caramel.
Once the shortbread was cooled the caramel was poured over it. A few Maldon sea salt crystals graced the mix. Dark chocolate covered the caramel and had a touch more salt on it.
Om nom nom 🙂