Thyme, Preserved Lemon Sea SaltCaramels

Description

We’ve been making this precious baby since 2011! OMG. No one ever gets tired of it. Here’s its original description:

Our Rosemary Sea Salt Caramels are our best-selling product, so when I started thinking about the May 2011 chocolate of the month, I had a selfish goal: to give our customers another sea salt caramel on those days when we can’t keep up with the demand for the beloved RSSCs.

I tinkered around with gorgeous lemon-infused sea salt crystals, and pulled out some homemade salt-preserved lemons I’d made a few weeks before with organic Meyer lemons—time and sea salt had softened the lemon peel to a delicious melty consistency that matched the caramel perfectly. For the final touch, I went to the garden outside and looked around: thyme was already popping up, so I added that to the mix too.

The resulting caramel is a panoply of unfolding flavors on the tongue—fresh lemon at the beginning, then a nice burst of herb flavor from the thyme, and a long finish of that amazing combination of sea salt and ultra-creamy caramel.

It’s important to eat caramels at room temperature, for the best flavor and texture. Caramels will keep one month in a sealed container at cool room temperature.