Kathleen Riemer Recipe

Candy Corn Jello Shots

By Kathleen Riemer darkinsanity


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Recipe Rating:
 1 Rating

Ingredients

small package of orange jello (flavor choice is yours as long as it’s orange)
small package of yellow jello (flavor choice is yours as long as it’s yellow)
can of condensed milk
8 packets of knox flavored gelatin
vodka
peach shnapps
water
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Directions Step-By-Step

1
Measure one cup of water and pour it into your saucepan. Turn the stove on and bring the water to a boil. As soon as it’s boiling, pour two packages of knox gelatin into the water and whisk till it’s dissolved. Take it off the heat and add the yellow jello, and 1 cup of vodka. Whisk together until everything is dissolved. It’s easiest to pour the gelatin into the cups if you have a measuring cup with a spout, if not it can make a big mess. Pour your jello/vodka mixture into your dixie cups, adding as much or as little as you please. (I usually go a 1/4 inch or so) Placing your dixie cups on a cookie sheet is the easiest way to transfer them around your kitchen. Place them in the fridge and let them set for 30 minutes to and hour.
Step 2
Step 2 is a lot like step one except that you’re going to add half a cup of peach schnapps and half a cup of vodka instead of a whole cup of vodka. Easy enough?
Step 3
Measure a cup of water and bring it to a boil in your saucepan. Once it begins to boil, remove immediately from heat and whisk in two packages of knox gelatin. Once the gelatin is dissolved, pour in your can of condensed milk. Whisk together well. At this point, you can add alcohol to your condensed milk layer (although I do no) The preferred alcohol would be something vanilla flavored. Measure half a cup and mix it together if it is desired. Pour this last layer into your dixie cups and place them in the refrigerator for 30 minutes to an hour.
Step 4
Once your jello has set completely, simply tear and peel away the dixie cups. It’s that simple. This whole process can be completed in 4 hours or less depending on how fast your jello sets

About this Recipe

Course/Dish: Cocktails