Candy Corn Jello Shots
Halloween treats for BIG kids!
Ingredients
- 1 pckg. Orange Jello (3 oz)
- 1 pckg. Lemon Jello (3 oz)
- 1 can Sweetened Condensed Milk (14 oz)
- 6 pckts. Knox Unflavored Gelatin
- 1 c. Vanilla Rum
- 1 c. Orange Rum
- 1/2 c. White Rum
Instructions
- 1st Layer – Yellow: Boil 1 cup of water in a saucepan. Add two packages of unflavored gelatin and stir until dissolved. Remove from heat, add the lemon jello and stir until dissolved. Add the vanilla rum and stir until it cools a bit. Evenly pour the lemon jello into the 24 plastic jello shot cups. Place on a cookie sheet and refrigerate until set – 30 minutes to an hour.
- 2nd Layer – Orange: Repeat instructions for the 1st layer using the orange jello and orange rum and pour into the plastic jello shot cups as the second layer. Make sure the 1st layer has set well before adding the 2nd layer. Refrigerate for 30 minutes to 1 hour.
- Top Layer: Boil 1 cup of water in a saucepan. Add two packages of unflavored gelatin and stir until dissolved. Remove from heat and stir in the sweetened condensed milk. Add 1/2 c. white rum and stir until it cools a bit. Pour on top of the 2nd layer and refrigerate until set.
- The shots set firmly and can be removed from the shot glasses and placed on a plate. To remove from the plastic shot glass, gently run a knife around the edge of the jello, then turn upside down. To remove from a dixie cup, just tear or cut away the cup.