since you have an eversion to salt in sweets, I would suggest you make it with no salt. This caramel is regular caramel. There is a note about making it “salted caramel” If after you make it you decide it’s overly sweet add a small amount of salt (1/8 teaspoon to start) and try it to see if you like it, then add more if needed.

However, this caramel apple was SO salty it almost made me gag. I’m not sure if the person somehow thought THIS was what “salty” caramel was suppose to be or if it was just an accidental infusion of masses of salt into the recipe by accident that was never suppose to be there. I’ll never find out but it sure did a number on me. So even this tiniest amount of 1/8 teaspoon makes me want to ask. (and I think I know the answer to this but I need to doublecheck). Is this salt added into the recipe as the standard, normal “flavor enhancer” as it is often added into sweets…or…will this tiny amount make this into “salted caramel”? I thought a salted caramel was basically a normal caramel with a light sprinkling of a nice sea salt sprinkled over the finished caramel item. Should I leave in the salt or take it out?

I’m so glad it all worked out well, great way to start the day 🙂

I’m not sure, there are a combination of things that cause crystallization. I wish I could be more helpful, I haven’t had my caramel crystalize before. I found some info on crystallization that may help, but I’ve never had to use those tips yet https://latimesblogs.latimes.com/dailydish/2011/10/test-kitchen-tips-keeping-cooked-sugar-from-crystalizing.html some tips won’t be the same as this caramel sauce has dairy in it.

Thanks. It did thicken. But now there is another problem. As it cooled after using it, it got kinda crystallized. I reheated to use again and it wasn’t a nice smooth creamy texture. Any clues on that?