Make sure candy molds are clean and dry.

In a small bowl, melt 4oz of dipping chocolate in 15-30 minute increments in the microwave. Make sure to stir thoroughly between each stint, and once mostly melted, keep stirring and allow residual heat to melt the remaining few lumps.

Add a dollop of melted chocolate to each cavity, and using a paintbrush or a small spatula, brush the chocolate up the sides.

While allowing molds to set, cut caramels into desired sizes for molds. Once molds have set, add caramels to the mold. Add salt as desired.

Melt remaining 4oz dipping chocolate using the technique in step 2.

Top molds with melted chocolate. Allow to set, then pop out chocolates. Store in fridge until serving