A history lesson
(Continued from page 1) Although some versions of salted caramel can be quite salty, the confection didn’t start that way. At its simplest, caramel is sugar that’s cooked until it turns a caramel color. Caramel sauces and chewy caramel candies are often enhanced with butter. That butter was generally unsalted until 1977, when Henri Le Roux, a candy maker from the French region of Brittany, decided to make his caramel candies with traditional Breton butter, which, unlike ...
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