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How to Make Caramel Apple Jello Shots. In a medium bowl or large measuring cup, whisk 1 1/2 cups of boiling water into the 3.94 oz of green apple gelatin powder (*see notes below the recipe card if using a 3 oz gelatin packet). Continue whisking until gelatin is dissolved, about 2 minutes. Whisk in 1 cup caramel vodka and 1/2 cup sour apple.
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How to Make Green Apple Jello Shots. STEP 1: First, line up your shot glasses on a small baking sheet and set aside. A shallow baking pan will catch any spills, plus allow you to easily place the jello shots in the refrigerator to chill. STEP 2: In a medium saucepan, bring a 2 cups of water to a boil.
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Bring 1 cup of water to a boil, then stir in the cranberry Jello to the boiling water until completely dissolved. Pour in the Apple Pucker alcohol and Fireball. Stir well. Apple Pucker liqueur gives these shots a punch of sweet and sour apple flavor! Using a ladle, pour the liquid into condiment cups.
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Instructions. Arrange your shot glasses onto a tray or pan. Add one cup of water to a small pot and heat over high heat until boiling. Dump gelatin mix into a medium size glass or metal bowl. Pour boiling water over gelatin, and stir for 2 minutes, until gelatin is fully dissolved. Add apple pucker. Stir.
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Bring 1 1/2 cups water to a boil and remove from heat. Pour in the apple Jello to the boiling water. Whisk together for 2-3 minutes or until all the gelatin is dissolved. Add 1 1/2 Cups of apple pucker. Place the jello shot plastic cups on a baking sheet or in the cups of a muffin pan. Pour the green apple jello mix into the plastic jello shot.
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Boil the water. Mix the Berry Blue Jello crystals with 1 cup of the boiling water until the jello sugar has dissolved. Add the Sour Apple Pucker and 1/3 cup cold water. Mix again. Pour into the jello shot cups. Chill in the refrigerator until set, usually 2 to 4 hours. Makes about 16 2-ounce jello shots.
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Directions. In a microwavable container, mix together Jello, sugar, True Lemon, and powdered gelatin. Add Mountain Dew; stir well and microwave on high for 1 minute. Stir again and let sit one minute, then mix in the remaining ingredients. Pour into a square baking pan, and freeze for at least 1-hour. Cut into squares, and serve in a bowl.
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Instructions. To rim the shot glasses: Place a small layer of caramel sauce on a shallow plate or saucer. Dip each shot glass into the caramel sauce. Add jello mix to a medium-sized bowl. Pour boiling water in and whisk until the Jello is fully dissolved-about 2 minutes. Stir in caramel vodka and sour mix.
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Instructions. In a bowl or large measuring cup, mix the Jello crystals with 1 cup of boiling water until the crystals have dissolved. Add the alcohol and water (or juice) and mix again. Pour the mixture into 2-ounce shot cups with lids. Chill for at least 4 hours.
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How to Make Green Jello Shots. Add 1 cup of boiling hot water to 3 ounces of green apple gelatin powder in a medium mixing bowl or large measuring cup. Stir for about 2 minutes until all gelatin dissolves. Now mix in 1/2 cup vodka and 1/2 cup of sour apple schnapps into the Jell-O mixture. Stir well.
Carmel apple JellO shots 1 box of sour apple jellO 1 c. Boiling water
Raspberry gelatin, rum and sour apple schnapps create a winning flavor combination in this version of the apple Jello shot. 1. Dissolve the gelatin in the boiling water, whisking for about 2 minutes. 2. Whisk in the rum and the schnapps. 3. Pour 2 oz (60 ml) of liquid into plastic shot glasses. 4.
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Place the plastic soufflé cups on a large cookie sheet and set aside. To make the watermelon jello, add the gelatin packet to a medium mixing bowl. Pour 1 cup boiling water on top and whisk until dissolved. Stir in 1 cup of chilled Watermelon Pucker. Pour into 8 plastic soufflé cups, filling up to the top of each one.
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Place very hot water in a bowl; add jell-o powder and mix thoroughly to completely dissolve the powder. Stir in rum and Pucker. Pour into a lightly greased (for easier removal) rectangular pan. Cover and chill at least 4 hours or until completely set. Cut into squares or use small cookie cutters to cut shapes and place each in a foil mini loaf.
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Spread out 16 2-ounce shot cups on a cookie sheet. Pour the green apple gelatin into a bowl. Mix in 1 cup of boiling water and stir until all of the gelatin crystals have dissolved. Stir in ¼ cup apple juice, ¼ cup apple pucker or schnapps and ½ cup vodka. Chill in the refrigerator until set, about 4 hours.
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In a small saucepan, bring 1 cup of apple juice to a boil. In a bowl or large measuring cup, mix the boiling apple juice with the strawberry gelatin until fully dissolved, about 1 minute. Stir in 1 cup of sour apple pucker. Fill each of the shot glasses about ¾ full with the mixture.
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Mix in one cup of apple pucker to the jello mixture and stir. Fill the condiment cups halfway to three quarters full with the jello mixture. Place the tray in the refrigerator and leave it for 2-3 hours, until the jello solidifies. Place a sour apple candy on top of each jello shot, and then cover with the lid.