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5
from 1 vote
Salted Chocolate Covered Caramels
Salted Chocolate Covered Caramels are made with just three simple ingredients and are pretty fool proof! Is there a better combination than chocolate and caramel?
Prep Time
5
minutes
mins
Cook Time
1
hour
hr
5
minutes
mins
refrigerate
30
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
25
Calories:
123
kcal
Author:
Lauren Allen
Ingredients
1
batch
homemade soft caramels
(about 80 bite-size caramels)
6
7 ounce
Hershey's chocolate bars
(or other high quality chocolate bar for melting)
sea salt
for topping
Instructions
Make caramels according to instructions and allow to refrigerate overnight. Cut into bite-size squares.
Place a large piece of parchment paper on top of a large jelly roll pan or cooking sheet.
Break up chocolate into pieces in a large microwave-safe bowl.
Microwave at half power for about 2 minutes, stirring every 30 seconds, until the chocolate is melted and smooth.
Use a toothpick or a fork to coat the caramels in chocolate. Let excess chocolate drip off before setting them on the parchment paper.
Allow to set for 2-3 minutes before sprinkling sea salt on each.
Refrigerate for 30 minutes. Enjoy! Store extras in the fridge or at room temperature. (I like to refrigerate mine).
Nutrition
Calories:
123
kcal
|
Carbohydrates:
24
g
|
Protein:
1
g
|
Fat:
2
g
|
Cholesterol:
2
mg
|
Sodium:
78
mg
|
Potassium:
70
mg
|
Sugar:
21
g
|
Vitamin A:
15
IU
|
Vitamin C:
0.2
mg
|
Calcium:
44
mg
|
Iron:
0.1
mg
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