Jello Shots With Caramel Vodka Food

JELLO SHOTS: CARAMEL APPLE

Steps:

• In medium sauce pan, whisk together the cold water and hot chocolate envelope until no clumps are visible. DO NOT heat yet.
• Once mixed thoroughly, sprinkle the envelope of Knox gelatin over the top and LET IT SIT, DO NOT STIR for 2 minutes.
• Turn your stove top burner to a medium low setting and completely mix in the gelatin, then the milk and sugar. Slowly bring the mixture to a low simmer a few minutes just until the sugar is dissolved. At this point you can start adding the food coloring to the color you like.
• Remove the pan from the heat and let sit until room warm. Meanwhile, place lemon juice in a small bowl (I only use approx 1/4 cup), and prep the apples by slicing each in half from stem to bottom (DO NOT peel). Using the smaller end of a melon scoop (if you have the size option), carefully hollow out the inside of the apples, to where you only have approx 1/4 " outer shell, being careful not to get to close to the outer peel. While carving each apple, dip the hollowed halves in a dish of lemon juice to coat the rim of the apples to prevent browning (you will not taste it). Place each hollowed out half in muffin tins.
• Once the mixture is just warm, you can now stir in the Butterscotch Schnapps or Caramel Vodka (I prefer the Smirnoff Kissed Caramel vodka). Either will work and there are many brands of both available. Mix well.
• Pour enough jello mixture into each hollowed apple shell, being sure that they are level in the muffin tins. Fill to the tops of each. Place in fridge for a minimum of 4 hours (I have even made them the night before I take them somewhere, without slicing the wedges, and just trimmed the rim of the halved apples if they had browned).
• Once set, remove apples from muffin tins and slice each half into 3-4 wedges (depending on the size of your apples). Plate them on whatever tray you plan to serve on and return, loosely covered, to the fridge. (TIP: It is best to cut them just before serving, since the freshly cut edges will brown).
• Serve and enjoy!

LEMON DROP JELLO SHOTS

Steps:

• Make jello with the boiling water and stir to dissolve.
• Let mixture cool some before putting in the alcohol.
• Chill until firm.
• Down them like shots.

JELLO SHOTS

Steps:

• Mix boiling water and jell-o.
• Stir in tequila.
• Pour into individual "shot glasses" or condiment cups.
• Refrigerate till set.

JELLO SHOTS

Steps:

• Boil cup of water.
• Empty jello powder into a large mixing bowl and add the boiling water.
• Continue stirring for two minutes or until the jello is completely dissolved.
• Add in the 1/2 cup of cold water and 1/2 cup of vodka.
• Stir until mixed and pour into 2oz. cups filled 1/2 to 3/4 of the way.

CREAMSICLE JELLO SHOTS

Steps:

• Dissolve jello in boiling water. Stir for about 3 minutes. Add remaining ingredients and pour into shot containers. Chill for 4 hours and enjoy. If you have fresh squeezed OJ that is the way to go.

CARAMEL APPLE JELL-O® SHOTS

Steps:

• Halve apples cutting them from the stem down. Use a melon baller to hollow the apples, leaving enough flesh for the shells to hold their form. Squeeze lemon juice over the apples to reduce browning; arrange onto a baking sheet.
• Stir hot chocolate into boiling water in a saucepan off heat until smooth. Stir coconut milk into the cocoa mixture. Sprinkle gelatin over the cocoa mixture and leave undisturbed 1 to 2 minutes.
• Place saucepan over medium-low heat. Stir gelatin into the cocoa mixture. Add sugar; stir to dissolve sugar into the mixture. Drop yellow food coloring into the mixture. Remove saucepan from heat and cool mixture slightly.
• Pour cocoa mixture into the apple shells. Refrigerate 8 hours to overnight.
• Cut each apple half into 4 wedges; serve immediately.