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Jello Shots: Caramel Apple

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Ingredients

Adjust Servings:
6 - 8 granny smith apples
1/2 cup whole milk (i'm sure you could use 1% or 2%)
1/2 cup cold water
1 (3/4 ounce) envelope hot chocolate powder (without marshmallows)
1 (1/4 ounce) envelope of knox unflavored gelatin
1/4 cup granulated sugar
2 - 4 drops yellow food coloring
1/2 cup butterscotch schnapps (your favourite brand) or 1/2 cup caramel vodka (use smirnoff kissed caramel vodka)
1/4 cup lemon juice (to prevent browning of apples)

Nutritional information

19.9
Calories
1 g
Calories From Fat
0.1 g
Total Fat
0.1 g
Saturated Fat
0.2 mg
Cholesterol
3.9mg
Sodium
4.8 g
Carbs
0.6 g
Dietary Fiber
3.9 g
Sugars
0.3 g
Protein
30g
Serving Size (g)
48
Serving Size

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Jello Shots: Caramel Apple

Features:
    Cuisine:

    For children--I would exchange the liquor in this to caramel ice cream topping that comes in the squeeze bottle. I am going to try it !!!

    • 320 min
    • Serves 48
    • Easy

    Ingredients

    Directions

    Share

    Jello Shots: Caramel Apple,This is one of the most fun ways to make (and serve) Jello shots, where you do not need plastic shot glasses… you just eat the entire thing. Be careful tho, once I took these to an “adult” Christmas party, and we found a few of their grand-kids chomping on them… YIKES!!! Keep in mind that these take quite a bit of time to carefully hollow out the apples, but well worth it. They are so cute after being sliced and plated. Everyone who enjoys a caramel apple will love these. (I guess they can be made without the alcohol for a kid friendly version, maybe just using 1/4 c water and a few tablespoons of caramel sauce to replace the butterscotch schnapps or caramel vodka. I’ve never tried). Hope you enjoy them. (NOTE: Cook time includes refrigeration time).,For children–I would exchange the liquor in this to caramel ice cream topping that comes in the squeeze bottle. I am going to try it !!!,Better than expected!!! Very creative and really tasted good! t really tastes like caramel apples! Made for PRMR!


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    Steps

    1
    Done

    In Medium Sauce Pan, Whisk Together the Cold Water and Hot Chocolate Envelope Until No Clumps Are Visible. Do not Heat Yet.

    2
    Done

    Once Mixed Thoroughly, Sprinkle the Envelope of Knox Gelatin Over the Top and Let It Sit, Do not Stir For 2 Minutes.

    3
    Done

    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.

    4
    Done

    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.

    5
    Done

    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.

    6
    Done

    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).

    7
    Done

    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).

    8
    Done

    Serve and Enjoy!

    Avatar Of Fernanda Stanton

    Fernanda Stanton

    Latin cuisine expert infusing her dishes with bold and authentic flavors.

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