Instructions

• Make the homemade soft caramels according to your caramel recipe. Once set, refrigerate them (preferably overnight) until firm enough to cut.
• Remove the caramel block from its pan and cut into bite-size squares.
• Line a large jelly-roll pan or baking sheet with a large piece of parchment paper and set aside.
• Break the chocolate called for in the ingredients into small pieces and place them in a large microwave-safe bowl.
• Microwave the chocolate at 50% power for about 2 minutes total, stirring every 30 seconds, until the chocolate is completely melted and smooth.
• Using a toothpick or fork, dip each caramel into the melted chocolate to coat it, letting excess chocolate drip back into the bowl. Place each coated caramel on the prepared parchment paper, spacing them so they do not touch.
• Allow the coated caramels to sit about 2–3 minutes, until the chocolate begins to firm but is still slightly tacky, then sprinkle each one with sea salt.
• Refrigerate the pan for about 30 minutes, or until the chocolate is fully set.
• Serve and enjoy. Store any extras in the refrigerator or at room temperature, as you prefer.