Tesco · Desserts
Tried this? Be the first to share.
Salted caramel in a cone behaves differently to salted caramel in a tub. There's no ribbon to find, so the salt has to run through the whole centre, which makes it steadier and less punctuated than the same flavour scooped. The wafer adds something a spoon never introduces: a dry, faintly toasted note that sits alongside the caramel rather than against it. Salt is doing its usual work of suppressing bitterness and sharpening sweetness, so a caramel dark enough to be interesting reads as deep instead of harsh. Caramel also holds its flavour in a cone better than fruit does, since there is no water in it to soften the wafer from the inside.
