Dark Chocolate Covered Caramels

Oh, my. Hello goooorrrgeous.

What is better than caramels? Sea salt caramels.

What is better than sea salt caramels? Dark chocolate-covered sea salt caramels.

What a mouthful! Literally.

Here’s what you do.

Make Ina Garten’s Fleur de Sel Caramels, because she’s the best and they’re the best. Her recipe is easy to follow and doesn’t require too many ingredients!

I poured the caramel onto a rimmed baking sheet and stuck it in the fridge for 20 minutes so it would cool faster. When the caramel is cool, roll it into 1-inch balls.

Then, learn to temper chocolate. It is the key to a smooth, shiny finish when you dip the caramels. And it’s not hard, I promise! Here’s a really great tutorial that I used.

The tutorial instructs you to use the best dark chocolate you can find. But here’s a little secret: I went to the market down the road which has a cow on the roof and aisles the size of dollhouses, and therefore was only able to find Hershey’s Special Dark – it worked wonderfully and tasted great 😉

Here’s another tip: a glass bowl placed over a small saucepan of simmering water works well as a double boiler.

Once your chocolate is tempered, dip the caramels, sprinkle a little sea salt and put them in a cool place to set.

Beautiful and SO delicious!



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