Salted Caramel Hot Cocoa in a Mason Jar – Indulgence to Go

To make salted caramel hot cocoa in a mason jars, I melt sugar until amber, whisk in vanilla, then cool and pulverize the hardened caramel.

I combine this powder with cocoa, milk powder, brown sugar and sea salt in a food processor.

For gifting, I layer the mix in clean mason jars with chocolate chips.

Each jar makes about 8 servings. Just add 3 tablespoons to hot milk!

This decadent treat becomes the perfect handmade holiday gift.

Ingredients

Additionally, you can pair this delicious hot cocoa with a colorful lentil salad for a refreshing meal.

Recommended Tools

• • Heavy-Bottom Saucepan:
    

    Essential for melting sugar into caramel without burning, as it distributes heat evenly during the critical 15-minute caramelization process.
  • Food Processor:
    

    Turns hardened caramel into powder and blends all ingredients smoothly for that perfect mix consistency.

  • Silicone Whisk:
    

    Makes incorporating vanilla into hot caramel safe and splash-free since the heat-resistant material won’t melt.

  • Baking Sheet:
    

    Provides the perfect surface for cooling and hardening your caramel before processing it into powder.
  • Parchment Paper:
    

    Prevents the caramel from sticking to your baking sheet and makes cleanup so much easier after the caramel hardens.

  • Half-Pint Mason Jars:
    

    Perfect containers for storing and gifting your finished salted caramel hot cocoa mix with that charming homemade touch. Air fryers can be used to create delicious garlic parmesan fries as a complementary snack.

Instructions for Salted Caramel Hot Cocoa in a Mason Jar

Ready for the most amazing hot cocoa you’ve ever tasted? Let’s transform simple ingredients into a decadent treat that’ll have everyone begging for your secret recipe!

• 1. Start by creating the caramel base! Pour 2½ cups of granulated sugar into a heavy saucepan over medium heat. Don’t stir it! (I know it’s tempting, but resist!) Instead, let it melt untouched for about 15 minutes until it transforms into a gorgeous deep amber caramel. You can gently swirl the pan occasionally to help it melt evenly.
  2. Once your caramel reaches that perfect amber color, quickly remove it from heat and whisk in 3 tablespoons of pure vanilla extract. The mixture might bubble up dramatically—that’s totally normal!
  3. Pour this magical concoction onto a parchment-lined baking sheet and let it cool completely until hardened. This takes about an hour, so maybe catch up on your favorite show while you wait!
  4. Break up your hardened caramel sheet into smaller pieces and toss them into a food processor. Pulse until you’ve got a fine powder. If the caramel starts sticking, try adding a bit of cocoa powder to help it along!
  5. Now for the chocolate-y goodness! Add 1½ cups of Dutch cocoa powder, 1 cup of dry milk powder, and ¾ cup of packed light brown sugar to your caramel powder. Process until everything’s beautifully combined.
  6. Finish it off by adding 1 tablespoon of sea salt (don’t substitute table salt—trust me on this!) and 10 ounces of bittersweet chocolate chips. Pulse just until everything’s mixed together.
  7. Spoon your finished mix into adorable half-pint mason jars. They make perfect gifts—if you can bear to part with them!

When you’re ready for a cup of pure bliss, just stir 3 tablespoons of your homemade mix into 8 ounces of hot milk. Top with whipped cream and an extra sprinkle of sea salt if you’re feeling fancy. One sip, and you’ll never go back to store-bought cocoa again! Plus, pairing it with a warm bowl of creamy pumpkin soup can elevate your comfort food experience.

Pro Tips

When making the caramel for your hot cocoa mix, add a tablespoon of the cocoa powder to the food processor along with the hardened caramel pieces to prevent the sticky caramel from clumping and jamming your machine, resulting in a smoother, more consistent powder. You can also enjoy healthy snacks like Apricot Energy Balls for a nutritious treat while sipping your cocoa.</p

Substitutions & Variations

The classic salted caramel hot cocoa can be reimagined with these creative twists that maintain its indulgent essence while offering new flavor experiences.

• Spiced Caramel: Add 1 teaspoon of cinnamon and ¼ teaspoon of nutmeg to the mix for a warming spiced version perfect for winter evenings.
• Dark Chocolate Upgrade: Substitute the bittersweet chocolate with 70% dark chocolate chunks and add 2 tablespoons of espresso powder for an intense mocha experience.
• White Chocolate Variation: Replace half the bittersweet chocolate with white chocolate chips and add 1 tablespoon of vanilla bean paste for a creamy vanilla-forward alternative.
• Dairy-Free Option: Use coconut milk powder instead of regular dry milk powder and serve with almond or oat milk for a completely plant-based treat.
• Peppermint Twist: Add 3 tablespoons of crushed candy canes to the mix and reduce the sea salt to 2 teaspoons for a festive holiday version.
• Orange Infusion: Mix in 2 tablespoons of dried orange zest to the cocoa blend for a chocolate-orange flavor combination that brightens the rich caramel notes.

To enhance the overall experience, consider serving your cocoa alongside a warm mug of spiced hot apple cider, which complements the flavors beautifully.

Leftovers & Storage Tips

Since this homemade salted caramel hot cocoa mix makes a generous batch, you’ll want to store it properly to maintain its fresh flavor and prevent clumping.

I’ve found mason jars work perfectly! Keep them in a cool, dry pantry for up to 3 months.

If you notice any hardening, just give the jar a good shake before scooping.

Don’t refrigerate—it’ll attract moisture!

Weekend Holiday Gift Idea

Salted Caramel Hot Cocoa in a Mason Jar

Yield: 10 Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins Rating: ★★★★★

A rich homemade hot cocoa mix with caramelized sugar and sea salt, perfect for gifting in mason jars.

Ingredients:

• 2 1/2 cups granulated sugar
• 3 tbsp pure vanilla extract
• 1 1/2 cups Dutch cocoa powder
• 1 tbsp sea salt
• 1 cup dry milk powder
• 3/4 cup packed light brown sugar
• 10 oz bittersweet chocolate/chocolate chips

Directions:

• Heat granulated sugar over medium heat without stirring until melted and deep amber caramel forms (about 15 minutes), swirling gently.
• Remove from heat, whisk in vanilla, and pour onto parchment-lined baking sheet; let harden an hour.
• Break hardened caramel into pieces; pulse in a food processor until fine powder.
• Add cocoa, dry milk, brown sugar; process until smooth.
• Add sea salt and chocolate chips; pulse until fully combined.
• Store mix in half-pint mason jars.
• To serve, stir 3 tbsp mix into 8 oz hot milk.

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