Caramel Sauce

1. Combine the sugar, salt, and water in a nonstick sauce pan and heat over medium high heat for about 6-8 minutes, swirling the pan occasionally, until it turns a light amber brown color. Do not stir it as it cooks.
2. Turn the heat down to medium low and carefully pour the heavy cream into the mixture. Stir continuously for about 4-5 minutes or so until it has thickened slightly.
3. Transfer to a heat proof bowl and set aside.

Assembly

1. Using food tweezers or tongs, carefully dip each pretzel in caramel, letting the excess drip off before placing them on a wax paper lined baking sheet.
2. Chill caramel covered pretzels for about 10 minutes.
3. Line a different cookie sheet with a fresh sheet of wax paper.
4. Melt chocolate wafers in a double boiler or in the microwave.
5. Using food tweezers or tongs, carefully dip each caramel covered pretzel in chocolate and place them on the fresh piece of wax paper.
6. Use a fork to drizzle the remaining caramel over each pretzel.
7. Chill pretzels until ready to eat. Store pretzels in a container by separating each with squares of wax paper.
8. Enjoy!