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.
(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
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
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.