Salted Chocolate Covered Caramels
1 package (14 oz) caramels
5 oz Baker's Semi Sweet Chocolate, melted
1 tbsp. sea salt
Insert a toothpick into 1 caramel; dip into chocolate, turning until completely coated. Shake gently to remove the excess chocolate. Place on a waxed paper covered baking sheet. Remove toothpick. Repeat with remaining caramels.
Sprinkle with salt. Let stand at room temperature 30 minutes or until chocolate is firm.
I had about an ounce of chocolate left over after covering the whole bag. I think with the next batch I will start off with just melting 3 more ounces. These turned out really yummy. I hope I can keep my hands off of them long enough for any to make it to Alabama.