Pumpkin spice and maple may be the first flavors that come to mind as we fall into a new season, but it’s salted caramel that is providing a sweet and exciting addition to menus throughout the rest of the year. Not only is a fit for cozy cooler weather desserts such as a topping for an apple crisp or warm piece of pie, but it provides a perfect transition from the summer months by being drizzled over ice cream.

Salted caramel-flavored donuts are especially popular at foodservice establishments across the country. At Sprinkletown Donuts & Ice Cream at Foxwoods Resort Casino in Connecticut, from celebrity chef and piecaken creator Zac Young, guests can enjoy signature sweets such as the Salty Sweet, made with salted caramel and chocolate covered pretzels.

Breakfast, brunch and lunch concept First Watch has rolled out its seasonal menu with items such as Salted Caramel Holey Donuts. These cake donut holes are tossed with pumpkin pie spice sugar, served over warm apple butter and drizzled with crème anglaise and sea salt caramel. They’re topped with gingerbread cookie crumbles and powdered cinnamon sugar.

For Atlanta-based Italian restaurant Indaco and pastry chef Nickey Boyd, crafting a delectable dessert means finding the perfect balance of flavor and texture. That’s why she spotlighted salted caramel in almost all of her desserts throughout late summer, in several different forms. With a broad appeal and a unique flavor profile that balances salty and sweet, salted caramel pleases a wide range of palates.

Through a sauce, a Chantilly cream and a soft serve, Chef Boyd is making sure salted caramel is the star of the show. Among the desserts getting the spotlight at Indaco in the lead-up to fall:

• Zeppole featuring Ricotta Donuts with Peach, Vanilla, and Salted Caramel Sauce
• Chocolate Budino with Chocolate Custard, Candied Cocoa Nibs, Salted Caramel Chantilly
• Salted Caramel Soft Serve with Italian Butter Cookie Crumble

Chef Boyd says that salted caramel is an ideal fall flavor, especially in terms of taste and complementing other flavors.

“Salted caramel is perfect for the season because it can be paired with almost anything. The sweet, salty and buttery components of salted caramel can complement most flavor profiles.”

Many desserts pair well with this ingredient, especially anything with chocolate. Heading into the fall, that includes pies, tarts, ice cream and gelato. Chef Boyd has found several techniques to make salted caramel shine on Indaco’s seasonal dessert menu, but there’s one she’s particularly looking forward to sharing with diners.

“One technique I’m excited to use as we prepare for our fall menu is creating a salted caramel sauce using duck fat for our Apple Tarte Tatin.”