Candy Corn Jell O Shots Recipes

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.

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.

Steps:

• 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