For the city on the bay

For this week's installment of kitchen science, I set about the task of trying to figure out how to use Old Bay in something dessert-related. Several people have mentioned Moxley's Old Bay ice cream, but they just don't have enough demand to make it. So my thoughts turned to candy, where you often see salt being used in creative ways. Before I knew it, I was adapting a standard recipe for fleur de sel caramels - in this case, this recipe from Epicurious.com.