Last weekend I made homemade salted caramel sauce for the first time. I had enough to fill three mason jars so I kept one for Nick (caramel is his favorite) and gave away the other two to my lovely co-workers.

Sweet caramel with fancy salt is everywhere these days. Trendy salted caramel coffee, cookies, ice cream, rice crispy treats, you name it and it’s there.

Except for one thing … until now.

I just had to do it and I’m so glad I did. These jello shots are ev-er-y-thing. Sweet, salty, creamy …. and boozy.

 

Just when you thought I’d exhausted all my jello shot options.

(This recipe is a spin on my famous caramel apple jello shots. The caramel jello only has a few changes, the added sea salt being one of them)

Salted Caramel Jello Shots (Makes 12 shots)
Plastic shot glasses (I buy these from Amazon)
1 envelope Knox gelatin
1/2 cup water
1/2 cup evaporated milk
2-3 drops yellow food coloring
2 teaspoons coarse sea salt
1 envelope Land o Lakes Caramel hot chocolate (Regular would do just fine if you can’t find caramel. These come in individual packets and most grocery stores carry them)
1/4 cup sugar
1/2 cup butterscotch schnapps (For a stronger shot use caramel flavored vodka)

For a kid friendly, non-alcoholic version just use cold water instead of butterscotch schnapps or vodka.

1. Mix your 1/2 cup water with your envelope of caramel hot chocolate in a medium sized sauce pan. Whisk it to make sure all the chocolate is combined. Add the 1/2 cup of evaporated milk, whisk again.

2. Sprinkle your gelatin on top and let it sit a few minutes. Turn on low/medium heat and mix the gelatin until all is combined.

3. Add 1/4 cup sugar and simmer slightly until sugar is combined. Add your food coloring until you get the caramel color desired. I used two drops. Add 1 teaspoon sea salt. Pour in your 1/2 cup of butterscotch schnapps.

4. Pour caramel jello in shot glasses and let set for at least 2 hours. Top each shot with a pinch of sea salt before serving.