Salty Caramel owes its dynamic taste to the union of caramelized sugar, sea salt, and grass-grazed Snowville cream. The name stems from a man Jeni used to work with in a French patisserie in Columbus, a cook with a thick French accent who called salted caramel salty caramel. It’s been our most popular flavor since day one, and we’re proud that we make it completely from scratch—no chemical-y caramel flavoring in place of the real thing.
Caramelizing sugar is dangerous and demands precision. Getting it just right requires practice and patience, which is why sane people use off-the-shelf caramel ﬂavoring. To make the most beautiful scent, you have to start with a kettle over an open flame and stir it with a paddle until it just begins to smoke (at something like 350 degrees) then slowly add cold cream to the pan until it erupts into a volcanic explosion of sugar, steam, and popping cream. Keep stirring and incorporating (trying not to get any on your skin) and what you end up with is beautifully scented caramel cream.
Anyone who's ever worked with sugar knows that it's tricky to work with but pretty magical. You can immediately taste and smell the difference between stove-top caramel and lab-built caramel. The caramel we make in our kitchen is rich, full-bodied, buttery, and warm true caramel. It's such a complex flavor, no one could possibly reproduce something this good in a lab.