*Candy Thermometers: Candy thermometers can be extremely unreliable. To see if yours is accurate, boil water and test if it is 212°F with your candy thermometer. If it's not, don't worry! Just adjust the temperature in this recipe to fit your thermometer. So if your water boils at 202°F adjust the 240°F needed down to 230°F.
** If you don't want to go through the process of tempering, use Candy Melts (which is pre-tempered chocolate) or just don't temper your chocolate (but realize that it will melt easily and take a lot longer to set up). If you choose one of these options, skip steps # 2-6 under the "Chocolate Sea-Salt Topping" header.
***If you want to completely cover the caramels with chocolate, double the quantity of chocolate and use a fork to lift the caramels out of the chocolate.
To clean your pots and bowls: For the pot you made the caramel in, boil water in it and then immediately dump the hot water down the drain. All the glued on syrup should come off. For anything else, get the hottest water going in your sink and run the gooped areas directly under the steaming hot water.