Whatever your dessert needs, a sprinkle of one of these will get the job done, but don’t use table salt!!!!
Kosher salt: These crystals dissolve quickly and evenly in cookie dough’s, tart and pie crusts, and caramels, introducing salt to ingredients without clobbering them.
Flaky Sea Salt: Preferred for their light, crunchy texture and delicate pyramid-shaped flakes, sea salts like Maldon or Himalayan Sea Salt, provide the ideal finishing touch on cookies, ice cream and apple pie. I like to use this one in Umami Ice Cream Bars.
Coarse Sea Salts: These salts (like fleur de sel) work with assertive flavors and textures. Like Maldon, their grains are crunchy but don’t
dissolve as quickly.