Fire-toasted sugar with sea salt, vanilla, and grass-grazed milk. A perfect balance of salty and sweet. Gluten-free. It was at a French bakery where I worked throughout school that I first heard of salted caramel - called Salty caramel by a chef in his thick French accent. When I began making salty caramel in 1996, people would drive from neighboring states for a taste. We still make caramel the way we always have, with sugar toasted in a kettle over an open fire. Blended with vanilla and a heavy pinch of sea salt, the nuttiness of the caramel blooms. The Reward: no better flavor in the world. Jenis. Grass-grazed milk. jenis.com. Certified B corporation.