http://en.wikipedia.org... Salt gathered from the Bretagne coast of France. It's usually a coarser grain with a really briny flavor and greyish color. It's perfect as a finishing salt, such as the tops of the caramels, because of its nice crunch.
Fleur de sel is a delicate, flaky sea salt -- it's really nice sprinkled on top of sweet and savory foods, but you could substitute another flaky salt like Maldon or even kosher. If you only have table salt, I'd skip sprinkling on top and maybe just add a pinch to the caramel instead.
http://en.wikipedia.org...
Salt gathered from the Bretagne coast of France. It's usually a coarser grain with a really briny flavor and greyish color. It's perfect as a finishing salt, such as the tops of the caramels, because of its nice crunch.
Kristen is the Senior Editor of Food52
added over 1 year agoFleur de sel is a delicate, flaky sea salt -- it's really nice sprinkled on top of sweet and savory foods, but you could substitute another flaky salt like Maldon or even kosher. If you only have table salt, I'd skip sprinkling on top and maybe just add a pinch to the caramel instead.