Jello Shots Caramel Apple Recipes

APPLE JELLO SHOTS

Steps:

• In a small sauce pot, pour in apple cider and sprinkle the unflavored gelatin on top. Do not stir, let sit for five minutes to stabilize.
• In the meantime, juice your two lemons in a small bowl and set aside.
• Cut your apples in half and with a spoon, core out the flesh to create little apple cups.
• Brush the lemon juice all over the insides of the apple. (You can also turn the apple over and submerge it in the lemon juice.)
• Place apple cups on a rimmed baking sheet.
• Now whisk the gelatin and apple cider. Gently heat over low heat, constantly stirring to make sure the gelatin dissolves. If making these adult apple slices, add vodka.
• Once gelatin mixture is ready, gently ladle into the prepared apple cups.
• Place in fridge overnight, then cut into slices and serve cold.

CARAMEL APPLE JELLO SHOTS

Steps:

• Juice lemons in bowl, set aside.Slice apple in half. Hallow out apples, leaving 1/4 inch border using a melon baller.Using a pastry brush, brush inside of apple and rim in lemon juice. Dip rim in lemon juice to coat well. Place hollow side up apple in a muffin tin.To make the filling, combine apple cider and unflavored gelatin in a small saucepan. Whisk to combine over medium heat. Keep whisking until no lumps remain or remove any stubborn lumps. Whisk in caramel sauce.Whisk in vodka and caramel extract if using. If not using alcohol, use club soda or more apple cider.Carefully pour into apples using a measuring cup. If any holes were punctured in apples, you may be able to fill apple to puncture, then allow to harden in the refrigerator then pour any remaining mixture over top.Refrigerate at least 4 hours or overnight. Slice and serve apples.

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!

JELLO APPLES

Steps:

• Cut apples (slice or cube) and place apples in zip lock bag with 2-4 tablespoons of dry jello & shake to coat apples.
• You can chill for 30 min or so but you don't have to--they are ready to eat.

CARAMEL APPLE JELLO SHOTS

Steps:

• Cut an apple in half and hollow out the halves so that you still have about a quarter inch of flesh and the skin is intact. Repeat with remaining apples.
• Pour bourbon into a saucepan, sprinkle gelatin on top and allow to bloom for 2 minutes.
• Heat bourbon and gelatin over low heat, whisking until gelatin dissolves. Remove from heat and whisk in caramel sauce, condensed milk and salt.
• Set the apple halves snuggly in a pan so they're stable. Carefully pour the mix into the apple halves and let set in fridge for about four hours until firm.
• Cut apple halves into wedges and serve.

CARAMEL APPLE JELLO SHOTS

Steps:

• Cut the apples in half and scoop out the insides to make the shelves of even thickness.
• Immediately brush the apples with lemon juice to prevent browning and arrange them on a muffin tin.
• To make the filling in medium sauce pan over medium-low heat stir together ½ cup water with 1 envelope hot chocolate mix.remove from heat.
• Add heavy cream and caramel sauce and stir well.
• Sprinkle with gelatin powder on top and let it sit for a 2-3 minutes, then heat and stir over medium-low heat, until reach a gentle simmer and gelatin is completely dissolved..
• Add sugar and stir until completely dissolved.Remove from heat.
• Stir in a few drops of yellow food coloring
• Cool the mixture to lukewarm and stir in Vodka (or JUST WATER for KIDS FRIENDLY VERSION)
• Pour the mixture into apples and refrigerate for a few hours or overnight until the filling has completely set and firm.
• Cut each half apples into quarters. Trim of browned edges and using a small brush apply lemon juice onto apples around the caramel to prevent browning.Serve immediately.

CARAMEL APPLE JELL-O® SHOTS

Steps:

• Halve apples cutting them from the stem down. Use a melon baller to hollow the apples, leaving enough flesh for the shells to hold their form. Squeeze lemon juice over the apples to reduce browning; arrange onto a baking sheet.
• Stir hot chocolate into boiling water in a saucepan off heat until smooth. Stir coconut milk into the cocoa mixture. Sprinkle gelatin over the cocoa mixture and leave undisturbed 1 to 2 minutes.
• Place saucepan over medium-low heat. Stir gelatin into the cocoa mixture. Add sugar; stir to dissolve sugar into the mixture. Drop yellow food coloring into the mixture. Remove saucepan from heat and cool mixture slightly.
• Pour cocoa mixture into the apple shells. Refrigerate 8 hours to overnight.
• Cut each apple half into 4 wedges; serve immediately.