Make Candy Corn Jello Shots

Simulate the look and taste of candy corn at your Halloween party by serving these layered orange and white Jello shots. The shots are served inside orange peels for a more interesting appearance.

Ingredients

Servings: About 80

  • 10 oranges, halved
  • 1 3-oz. (85 g) package orange gelatin
  • 1 1/2 cups (350 ml) water, divided
  • 1/2 cup (120 ml) coconut milk
  • 1 envelope plain gelatin
  • 1/4 cup (50g) sugar
  • 1 1/2 cups (350 ml) whipped cream vodka

Steps

Prepare the Oranges

Juicing the oranges before you remove the pith makes the oranges easier to hollow out. If you don’t have a juicer, then you can squeeze the oranges with your hands over a pitcher. Just remember to pass the juice through a sieve before you serve it to remove the pulp and seeds.

  1. Juice the oranges with a juicer. Reserve the freshly squeezed orange juice for another purpose.
  2. Turn the peels inside out to expose the white pith.
  3. Find the membrane that connects the pith to the rind. Pull on the membrane to remove the pith.
  4. Turn the peels right side out.
  5. Place the orange peels on a cookie sheet so that the edges are touching. This will allow the peels to stay upright as the gelatin is poured into them.

Add the Gelatin

One layer of orange gelatin plus, a layer of white gelatin gives these shots the look of candy corn. The whipped cream vodka gives the shot the taste of a creamsicle.

  1. Combine the orange gelatin with 1 cup of water in a saucepan, allowing the gelatin to bloom for 1 to 2 minutes.
  2. Place the saucepan on the stovetop and stir the water and gelatin with a whisk over low heat. Stir for 5 minutes or until the gelatin is completely dissolved.
  3. Remove the gelatin from the heat and stir in 1 cup of whipped cream vodka until well combined.
  4. Pour the mixture into the oranges, filling the oranges halfway. Refrigerate the oranges for 2 to 3 hours or until the gelatin is firm.
  5. Combine 1/2 cup (120 ml) of water and 1/2 cup (120 ml) of coconut milk in a saucepan. Sprinkle the liquid with the plain gelatin and allow it to bloom for 1 to 2 minutes.
  6. Stir the liquid and the gelatin together over low heat for 5 minutes. Remove the gelatin from the heat.
  7. Stir in 1/2 cup (120 ml) of whipped cream vodka until the mixture is well combined.
  8. Pour the white gelatin layer over the orange layer until the oranges are filled with gelatin.
  9. Refrigerate the oranges for an additional 4 hours or overnight.

Serve the Shots

After the white layer has chilled for about an hour, you can push 4 pieces of candy corn into the top so that the candy corn is about halfway exposed. When you cut the orange sections, make sure that you get a piece of candy corn in each section.

  1. Remove the oranges from the refrigerator and cut each in half and then cut the quarters in half again. You should have four pieces of equal size when you have finished cutting.
  2. Arrange the pieces on a chilled tray for serving. Sprinkle real candy corn onto the tray as a garnish.
  3. Finished.

Tips

  • For a nonalcoholic version, substitute water for the vodka in the orange layer and substitute additional coconut milk for the vodka in the white layer.
  • If you want to skip the orange peels, simply layer the gelatin inside of plastic shot glasses. Or you can use a silicone pyramid mold that you’ve sprayed lightly with nonstick cooking spray.

Things You'll Need

  • Juicer
  • Cookie sheet
  • Saucepan
  • Whisk
  • Knife
  • Tray
  • Candy corn for garnish (optional)

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Sources and Citations

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