IT has been a challenging year for investors, homeowners and Republican candidates, but 2008 was very lucky for sweet caramel seasoned with fancy salt.

The combination has long enchanted French and American chefs, but this year it became one of those rare flavors that works its way from an elite culinary obsession to the American mass market.

Häagen-Dazs introduced a reserve brand of salted caramel ice cream in April. Six months later, Starbucks began selling salted caramel hot chocolate. Earlier this month, the flavor showed up in Wal-Mart as one of the selections in a box of store-brand chocolate truffles.

And if those markers of mainstream appeal weren’t enough, President-elect Barack Obama has taken to salted caramels, too. He likes to treat himself to a Seattle candy maker’s version, robed in dark chocolate and sprinkled with smoked sea salt.