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Chocolate Dipped Caramels with Sea Salt

"Just a sprinkle of sea salt takes buttery caramel and chocolate candies to new heights."
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41 m servings 74 cals
Original recipe yields 25 servings (25 candies)

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  • Prep

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  1. Line baking sheet with wax paper.
  2. Microwave morsels and vegetable shortening in small, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted; cool slightly.
  3. Dip caramel pieces, using a fork, into melted chocolate. Shake off or scrape excess chocolate against side of bowl. Place on prepared baking sheet. Sprinkle with sea salt. Refrigerate for 15 minutes or until set.


  • * 25 square caramels can be substituted for the rectangular caramels.
  • NOTES:
  • 1 3/4 cups (11.5-oz. pkg.) NESTLE® TOLL HOUSE® Milk Chocolate Morsels can be substituted for the semi-sweet chocolate morsels. Melt milk chocolate morsels at MEDIUM-HIGH (70%) power.
  • Amount of candies made may vary pending size of caramels used. If there is any melted chocolate remaining after dipping caramels, try dipping pretzels or potato chips!

Nutrition Facts

Per Serving: 74 calories; 2.9 g fat; 12.1 g carbohydrates; 0.9 g protein; < 1 mg cholesterol; 42 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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These are fantastic if you love sea salt as much as I do :). I took Kraft caramels and sliced them in half (b/c the full thing was a little tough to chew too much caramel for the chocolate coat...

I love the chocolates. But do not microwave to melt, use your stove on low heat stir often.

Great idea and taste. I did not use the caramel squares. I boil condensed milk and use that caramel.