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Salted Chocolate Covered Caramels

Soft caramels coated in melted chocolate and finished with a sprinkle of sea salt for a sweet-salty bite.
Prep Time5 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 10 minutes
Servings: 25 servings

Ingredients

  • homemade soft caramels 1 batch (about 80 bite-size caramels), chilled and cut into bite-size squares
  • 6 7 oz Hershey's chocolate bars or other high-quality chocolate bars for melting, broken into pieces
  • sea salt for sprinkling on top

Instructions

  • Make the soft caramels according to your recipe, refrigerate overnight, then cut into approximately bite-size squares (about 80 total).
  • Line a large jelly roll pan or baking sheet with a large piece of parchment paper and set aside.
  • Break the chocolate bars into pieces and place them in a large microwave-safe bowl.
  • Microwave the chocolate at half power in 30-second intervals, stirring between intervals, until fully melted and smooth (about 2 minutes total); alternatively melt using a double boiler.
  • Using a toothpick or fork, dip each caramel to coat it in melted chocolate, allow excess chocolate to drip off, and transfer to the prepared parchment-lined pan.
  • Let the chocolate set for 2–3 minutes, then lightly sprinkle each chocolate-covered caramel with a pinch of sea salt.
  • Refrigerate the tray for about 30 minutes to fully set the chocolate before serving.

Equipment

  • jelly roll pan or baking sheet
  • Parchment Paper
  • large microwave-safe bowl
  • toothpicks or forks
  • microwave or double boiler

Notes

  • Use good-quality chocolate for best flavor.
  • Work quickly when dipping to keep caramels firm.
  • Allow excess chocolate to drip to avoid thick coatings.
  • Chill caramels overnight before cutting for clean edges.