Candy Corn Jell O Shots Recipe 325

CANDY CORN JELLO SHOTS

Steps:

• Prepare the white layer first. Sprinkle the envelope of unflavored gelatin over the coconut milk and 1/2 cup of water in a saucepan and let sit for a few minutes to stabilize. Do not mix! After about 5 minutes, stir to mix and add the 1/4 cup of sugar. Heat over low heat to dissolve gelatin sugar.
• Add in 1/2 cup of the vanilla-flavored vodka, if desired. Let mixture cool then pour into a mini kitchen cup, about 1/3 full. Chill in the refrigerator for 3-4 hours, or until firm.
• For the orange layer, bring 1 cup of water to a boil then add in the orange Jell-O™ package and 1/2 cup of vanilla vodka. Allow to cool to room temperature then add the orange layer on top of the white layer, another 1/3 of the cup, and let chill in fridge until firm.
• Finally, for the yellow layer, bring 1 cup of water to a boil then add in the pineapple Jell-O™ package and 1/2 cup of vanilla vodka. Allow gelatin to dissolve and cool to room temperature. Then stir in 1/2 cup of coconut milk. Add a few drops of yellow food coloring, if desired, for a more vivid color. After mixture has cooled, add the yellow layer on top of the firm orange layer, another 1/3 of the cup, and let chill 3 hours or overnight.
• To remove, carefully use a paring knife and run around the edge of the cup, then flip upside down onto a plate. Serve cold.

HALLOWEEN CANDY CORN JELL-O® SHOTS

Steps:

• Pour 3/4 cup boiling water into a small bowl. Add lemon gelatin mix; stir until dissolved. Pour 1 cup vodka into a glass measuring cup; add enough ice to make 1 1/4 cup. Stir into lemon gelatin until slightly thickened; remove any unmelted ice. Fill tall shot glasses 1/3 of the way with lemon gelatin mixture.
• Refrigerate until lemon gelatin layer is set, at least 90 minutes.
• Pour remaining 3/4 cup boiling water into the small bowl. Add orange gelatin mix; stir until dissolved. Pour remaining 1 cup vodka into a glass measuring cup; add enough ice to make 1 1/4 cup. Stir into orange gelatin until slightly thickened; remove any unmelted ice. Pour over lemon gelatin layer.
• Refrigerate until orange gelatin layer is set, at least 90 minutes.
• Pour 2 tablespoons warm water into a bowl. Add unflavored gelatin; stir until dissolved. Stir in condensed milk and rum. Pour over orange gelatin layer.
• Refrigerate until top layer is set, at least 30 minutes.

EASY CANDY CORN JELLO SHOTS

Steps:

• Make white layer: Pour water and sweetened condensed milk into a medium sized sauce pan. Whisk until combined. Sprinkle gelatin on top and let sit for a minute to activate. Stir and turn on medium heat until gelatin dissolves and is combined (about 2 minutes, do not boil, you should be able to touch the mixture with your fingers and make sure it's not grainy and that the gelatin has dissolved). Add 1 cup vodka.
• Divide mixture into both lightly greased loaf pans, using 1 cup for each pan. Place in refrigerator for about 30 minutes or until slightly firm but still sticky.
• Make orange layer: Pour water and orange JELL-O packet into a medium sized sauce pan. Add tbsp sweetened condensed milk. Whisk until combined. Sprinkle gelatin on top and let sit for a minute to activate. Stir and turn on medium heat until gelatin dissolves and is combined (about 2 minutes, do not boil, you should be able to touch the mixture with your fingers and make sure it's not grainy and that the gelatin has dissolved). Add 1 cup vodka. Whisk again to make sure ingredients don't separate.
• Carefully pour mixture on top of white layer in loaf pans, using one cup for each pan. Place in refrigerator for about 30 minutes or until slightly firm but still sticky.
• Make yellow layer: Pour water and lemon JELL-O into a medium sized sauce pan. Add tbsp sweetened condensed milk. Whisk until combined. Sprinkle gelatin on top and let sit for a minute to activate. Stir and turn on medium heat until gelatin dissolves and is combined (about 2 minutes, do not boil, you should be able to touch the mixture with your fingers and make sure it's not grainy and that the gelatin has dissolved). Add 1 cup vodka. Whisk again to make sure ingredients don't separate.
• Carefully pour mixture on top of orange layer in loaf pans, using 1 cup for each pan. Place in refrigerator until complete firm and set, at least 3 hours.
• Slice and serve: Let loaf pans sit in a small puddle of very hot water for about 30 seconds. Run a butter knife around the edges of loaf pan and slowly flip loaf pan over on to your hand or a cutting board.
• Slice pieces of loaf sized, layered JELL-O as if you were cutting slices of bread. Cut those slices into triangles.

CANDY CORN JELLO SHOTS

Steps:

• OK. This first step will make both your first and last layer, so once it's mixed together, we will save half of this mixture for the end. Pour 1 cup of water into a small saucepan and pour 2 packets of the unflavored gelatin into the water. Warm the water and gelatin over a low heat, stirring occasionally, until all the gelatin has dissolved (about 5 minutes). Remove pan from the heat and add 1/2 your can of condensed milk to the mixture. Stir until the ingredients combine. Add 2/3 cup vanilla vodka. Cover and set aside half of your milk mixture (you'll add food coloring to it and use it as your last layer later). Evenly distribute the first half of your mixture throughout your 20 shots (just don't fill them more than 1/3 of the way full). Refrigerate your shots until firm (30-40 minutes).
• When the first layer is firm, pour another 1 cup of water into your saucepan and add 1 packet of gelatin to make your middle layer. Warm the water until the gelatin dissolves, remove from heat, and stir in the box of orange Jell-O until that dissolves as well. Add 1/3 cup vanilla vodka. Evenly distribute orange layer on top of white layer and refrigerate until chilled.
• When your orange layer is solid, retrieve the second half of your milk mixture that you set aside in the first step and add in a few drops of yellow food coloring. If the mixture has already started to set, put it in the microwave until warm and still until the lumps dissolve. Distribute your yellow layer on top of the orange and put it back into the fridge until set.

HALLOWEEN JELL-O SHOTS

Steps:

• Bring 3 cups water to a boil in a medium saucepan over high heat. Lower the heat to a simmer. Have ready a medium heatproof bowl that can fit over the saucepan without touching the water.
• Combine the unflavored gelatin with 1/2 cup cold water in the bowl and stir frequently until all the gelatin is moistened and becomes a thick paste, about 5 minutes.
• Lightly grease a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
• Place the bowl of bloomed gelatin over the simmering water to gently melt, stirring occasionally, until no lumps remain, about 30 seconds. Remove from the simmering water and stir in 1/2 cup plus 2 tablespoons of the condensed milk until smooth. If there are lumps, place the bowl over the simmering water and stir occasionally until smooth. Stir in 1/2 cup of the vodka, then pour into the prepared baking dish and refrigerate until just set and sticky when touched, about 30 minutes.
• Whisk the orange-flavored gelatin with 1 cup of the boiling water in another medium heatproof bowl until well dissolved, about 2 minutes. Whisk in 1/2 cup cold water, 1/2 cup of the remaining vodka and 1 tablespoon of the condensed milk until well combined. Skim the bubbles from the surface with a spoon (see Cook's Note for an alternative method). Let cool at room temperature until the white layer in the baking dish is set (see Cook's Note). Pour the orange gelatin mixture over the white layer and refrigerate until just set and sticky when touched, about 30 minutes.
• Whisk the lemon-flavored gelatin with the remaining 1 cup boiling water in a third medium heatproof bowl until well dissolved, about 2 minutes. Whisk in 1/2 cup cold water, the remaining 1/2 cup vodka and 1 tablespoon condensed milk until well combined. Skim the bubbles from the surface with a spoon. Let cool at room temperature until the orange layer in the baking dish is set. Pour the lemon gelatin mixture over the orange layer and refrigerate until firmly set, at least 90 minutes, up to overnight (see Cook's Note).
• Lightly grease a plastic cutting board or baking sheet with nonstick cooking spray. Run a thin knife or offset spatula around the outside of the layered gelatin and invert onto the prepared cutting board. Trim the edges for neat corners and cut the gelatin into 40 equal pieces. Transfer to a serving platter.
• Whip the heavy cream and sugar with a handheld mixer or whisk in a large bowl until firm peaks form. Transfer to a piping bag fitted with a large star tip. Close the top of the bag and refrigerate until ready to serve. Pipe a small star on top of each Jell-O shot and sprinkle with the sprinkles. Serve immediately.

CANDY CORN JELL-O SHOTS RECIPE - (3.2/5)

Steps:

• White layer: Sprinkle the gelatin over the coconut milk and water in a saucepan and let sit for a few minutes. Heat over low heat, stirring, until the gelatin starts to dissolve. Add the sugar and stir till dissolved. Cool till just warm. Stir in the vanilla schnapps. Orange layer: Bring the water to a boil. Add to Jell-O and stir till dissolved. Add sherbet while still warm and mix thoroughly as it melts. Allow to cool to room temperature. Stir in vanilla and butterscotch schnapps. Add a few drops of orange food coloring to make the color more vivid if you want to. Yellow layer: Bring the water to a boil. Add to Jell-O and stir till dissolved. Allow to cool to room temperature. Stir in coconut milk and vanilla schnapps. Add a few drops of yellow food coloring for more vivid color. Assemble: Mix the white layer first and fill your Jell-O shot cups about 1/3 full (about 1/4 inch deep on a 2oz cup), then chill till firm. Mix the orange layer and fill the cups till they're about 2/3 full. Keep in mind that you'll need a little room at the top because you won't be filling the cups to the brim with the final layer. After the orange layer has chilled, mix up the yellow layer and top off the shots.