Is it possible to leave a corporate job, stay at home to raise two boys… and become undomestic?
Because that’s exactly how I’ve felt for the past few years. Until recently, the days leading up to Christmas were crammed with eggnog swinging, tree-trimming and of course, holiday baking. Yes, my kitchen was my bakery: with cakes, cookies and confections galore, I’d stay up well past midnight waiting for the shortbread to cool or the icing sugar to set. It was my thing – friends knew that once the holidays came ’round, Lena would be baking up a storm.
And you’d think that being at home, with little children (who love the aforementioned cakes, cookies and confections), I’d increase my baking efforts – right?
Sadly, no. Since the boys were born, I’ve found myself making less and less time to enjoy holiday baking. To tell the truth, I didn’t bake at all last year – opting instead for a few store-bought goodies that worked in a pinch, but could never compare to a homemade treat.
So when Kraft Canada contacted me about doing a fun, festive photo shoot to capture some wonderful Holiday #DessertMoments, I couldn’t say no. And it wasn’t because I was looking forward to having a professional photographer take beautiful pictures of my handiwork (though that was an awesome fringe benefit) – it was so I would be guaranteed to turn out some holiday goodies this year!
And so without further ado, I’d love to share Kraft Canada’s recipe for Salted Chocolate Covered Caramels… made by yours truly!
(The photographer, Teddy Chau, is a creative genius. Look for drool-worthy pictures of the candy – plus a few fabulous shots of moi. You didn’t really think I’d let the food be the star of the show, did you?)
What You Need:
1 pkg. (269 g) Kraft Caramels
5 squares Baker’s Premium 70% Cacao Dark Chocolate, melted
1 Tbsp. sea salt
toothpicks for handling the Caramels
(That’s all folks! Just 3 ingredients and a waxed paper-covered baking sheet. Anyone can make this recipe – and since there’s no baking involved, it’s a great one to do with the kiddos.)
What You Need to Do:
INSERT toothpick into 1 caramel; dip in chocolate. Shake gently to remove excess chocolate. Place on waxed paper-covered baking sheet. Remove toothpick. Repeat with remaining caramels.
SPRINKLE immediately with salt. Let stand until chocolate is firm. To firm up the melted chocolate more quickly, refrigerate until firm. (Though you’ll have to bring the chocolates to room temperature before you can enjoy them – they’re way too hard otherwise, ouch!)
The Salted Chocolate Covered Caramels make a deliciously fabulous gift; simply add a handful to a clean and sterilized mason jar and finish with a festive ribbon!
When you’ve finished packaging the treats, make sure to pose for a fabulous picture (professional photographer optional). I’ve decided to leave my caramels for Santa this year, because I’m quite certain the salted caramel is a nice switch up from the other cookies he’ll surely receive.
Et voila! A Christmas confection in a flash, thanks to the good folks at Kraft Canada. Looking for more inspiration? Visit their website to find hundreds of easy recipe ideas – everything from traditional favourites to no-bake wonders. As for me, I’ll be trying their Crunch Bars next – yum yum!