Call it a fad or call it fabulous, salted caramel is right up the top of almost everyone’s list of guilty pleasures. Is the salt-choc-caramel combination new? The folk who make Mars Bars wouldn’t say so—salt has long featured in the fine print of its ingredients list. Is it still great? Ben Shewry’s “pukeko egg” of salted caramel-filled chocolate egg continues to delight diners at Australia’s most internationally renowned restaurant, Attica.
Why is it so good? Because salt can enhance our perceptions of sweet flavours as well as savoury ones; as author Mark Kurlansky points out in Salt: A World History, the salt-sugar combo is “a guiding concept of the snack food industry.”
And because it’s, well, salty. As humans, we’re programmed to crave salt. If our vehicle of choice happens to be a slice of irresistible choc-caramel fudge, so be it. As a bonus, this is not, strictly speaking, a bake—you can do the whole thing in the Thermomix. This is Lesley Russell’s take on this happy partnership and she suggests it is even better after a day—but if you want to quarantine it for that long we strongly suggest stashing it out of sight.