What it is
A buttery toffee with sea salt through it, so the sweetness is cut and the caramel tastes deeper. Chewier than a traditional toffee and much more recent.
Taste
Where it comes from
Salted caramel comes from Brittany, where Henri Le Roux created caramel au beurre salé in the 1970s using the region's salted butter. It took until the 2000s to become a global flavour, and it is now one of the few genuinely new flavours to enter the traditional sweet jar.
What it's made of
Sugar, glucose syrup, condensed milk and butter boiled to a toffee, with sea salt added to the mix rather than sprinkled on.
Ingredients and allergens
Ingredients
May contain traces of <strong>Nuts</strong>, <strong>Soya</strong>
Glucose Syrup, Sugar, Sweetened Condensed <strong>Milk</strong> (from whole <strong>milk</strong>) 21%, Vegetable Oil (sustainable palm oil), Concentrated <strong>Butter</strong> (<strong>milk</strong>) 4%, Anglesey Sea Salt 1%, Salt, Natural Caramel Flavour, Molasses, Emulsifier (E471), Vanilla Flavour.
Allergens
Contains: Milk. May contain: Tree nuts, Soya
