Best Jello Shots Caramel Apple Recipes

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!

CARAMEL APPLE JELLO SHOTS

Steps:

• 1. Half and hollow out apples cutting them from the stem down. I used a melon baller to hollow the apples and it worked well. After hollowing them squeeze some lemon juice on top to reduce browning.
• 2. Mix your 1/2 cup water with your envelope of hot chocolate in a medium sized sauce pan. Whisk it to make sure all the chocolate is combined. Add the 1/2 cup of coconut milk, whisk again.
• 3. Sprinkle your gelatin on top and let it sit a few minutes. Turn on low/medium heat and mix the gelatin until all is combined.
• 4. Add 1/4 cup sugar and simmer slightly until sugar is combined. Add your food coloring until you get the caramel color desired. I used two drops. Let mixture cool to warm. Pour in your 1/2 cup of butterscotch schnapps.
• 5. With your apples arranged so they fit tightly and secure on a cookie sheet, pour your caramel jello mixture into your apples. Refrigerate overnight.
• 6. Cut halves in quarters and those quarters in half again. Serve immediately. (The lemon juice can only prevent the browning for so long). Trim off the sides of the apples that have browned too much Makes: (makes about 40 slices/shots)

CARAMEL APPLE JELLO SHOTS

Steps:

• cut apples in half lengthwise using a melon baller, scoop out the inside of apples taking care to create a shell of even thickness set apple halves into cups of a muffin pan and squeeze or brush lemon juice onto apples to reduce browning. place in fridge until filling is ready. Make filling: in med saucepan, combine water with hot choc. mix and whisk until cocoa dissolves add evaporated milk and caramel sauce and whisk again to combine. sprinkle gelatin onto mixture evenly and allow to sit about 2 minutes. heat the mixture over med-low heat, whisking occasionally until it reaches a gentle simmer-this is to ensure gelatin is fully dissolved. add sugar and simmer gently for about a minute turn off heat and let mixture cool to warm. add vodka. transfer to a container with a spout. fill each apple cup with caramel jello mixture refrigerate a few hours or overnite. to serve: place apples flesh down(jello down) on cutting board. cut lengthwise in half, than in half again. trim off any brown parts with paring knife. serve immediately.

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). Serv