Salt karamellsaus – Jacobsen Salt Co.

Drizzled this over vanilla bean ice cream last night and it hardened into that perfect chewy-crackly shell. The Oregon sea salt gives it a briny pop that balances the butteriness instead of just tasting like sugar.

Drizzled this over vanilla ice cream last night and the caramel is so thick and buttery it coats everything perfectly, with the Oregon sea salt giving just the right crunch at the end. Even straight off a spoon it's dangerously good, and the jar is the perfect size to keep in the fridge for when I n

The sea salt hits right after the caramel’s sweetness, and that balance makes it dangerous to eat by the spoonful straight from the jar. It’s thick enough to coat fruit but still pours easily, so I’ve been using it on everything from pancakes to a homemade salted cake this week.