Yes, I think a little bit crumbly would be a better way to phrase it.

You could forgo the fancy salt if you want to, and omit the salt on the top. We like the salty/sweet combo, though.

Fleur de Sel Fudge

1/2 cup milk
1/2 cup heavy cream
2 cups granulated sugar
1/4 cup cocoa powder
2 Tbsp. butter
1 tsp. vanilla extract
1 tsp. fleur de sel, divided

1. Grease an 8-inch square or 9-inch round cake pan with butter. Set aside.
2.Place milk, cream, sugar, and cocoa powder in a heavy-bottomed pot, and bring to a boil on medium-high heat, stirring occasionally. When the mixture is boiling, turn it down to medium to prevent it from boiling over. Monitor with a candy thermometer, stirring occasionally if necessary.
3. When mixture reaches soft ball stage, or 234-240 F, remove from heat and beat vigorously until the mixture has lost its glossy appearance. Stir in butter and vanilla, then gently stir in 1/2 tsp. fleur de sel.
4. Pour fudge into prepared cake pan, and sprinkle remaining fleur de sel on top. Leave to cool before cutting into small squares.