Salty and Sweet (Chocolate-Covered Salted Caramels)

My good friend Sarah once told me that one of her favorite confections were Rolos.  I had to confess that they were on my list, as well.  What’s not to love, really?  Decadent chocolate and creamy caramel?  Pair one little Rolo with a cup of hot coffee or espresso and you have the perfect sweet snack.  But, as we all know, mass-produced candies such as these come with a laundry list of ingredients.  Just take a look:

MILK CHOCOLATE ( SUGAR; NONFAT MILK; COCOA BUTTER; CHOCOLATE; LACTOSE (MILK); MILK FAT; SOY LECITHIN; PGPR, EMULSIFIER; VANILLIN, ARTIFICIAL FLAVOR) ; SUGAR; CORN SYRUP; HIGH FRUCTOSE CORN SYRUP; PARTIALLY HYDROGENATED VEGETABLE OIL (PALM KERNEL AND SOYBEAN OIL); MILK; SALT; SODIUM BICARBONATE; VANILLIN, ARTIFICIAL FLAVOR

That is what you’ll find if you turn a tube of Rolos over and look at the ingredients.  It’s not great, but it could be worse.

For Sarah, I made something as close to a Rolo as I could, but I made a few changes.  I used semi-sweet chocolate instead of milk chocolate, I added Maldon sea salt to the caramel and also sprinkled it on top.  And clearly, I didn’t form them into the shape of a Rolo.  But I’m sure she’ll forgive me.  My list of ingredients was also considerably shorter.

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