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  #11  
Unread 10-11-2011, 11:49 AM
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The Empress of Ice Cream The Empress of Ice Cream is offline
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Since my first post on this thread, I have tried the much-vaunted caramel with sea salt enough times to know definitively that I don't like it. Why are people ruining perfectly good caramel with salt? I had what was advertised as a caramel cupcake about a week ago and was practically assaulted by the frosting.
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Unread 05-11-2012, 04:18 AM
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That's not good, that the addition of salt was not advertised! I suppose some people just want to jump on the bandwagon. I think the salt to caramel ratio is important, maybe the person making the frosting got carried away?

Sometimes the whole salty/sweet thing does work - but for me, it is dipping salty pretzals into melted chocolate!
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caramel sauce, chocolate sauce, chocolate syrup, dulce de leche

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