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Thursday, December 9, 2010

Chocolate Covered Caramels with Sea Salt

1 pkg. (14 oz.) caramels
5 squares semi-sweet chocolate, melted
1 tbsp. sea salt
Insert toothpick into caramel; dip in chocolate. Shake gently to remove excess chocolate. Place on waxed paper-covered baking sheet. Remove toothpick. Repeat with remaining caramels.
Sprinkle immediately with salt. Let stand at room temperature or store in refrigerator 30 min. or until chocolate is firm.

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