Kitchen Moxy

All treats, no tricks! These Candy Corn Jell-O shots bring the Halloween spirit with sunny yellow, bright orange, and creamy white layers, crowned with whipped cream and a candy corn topper. Sweet, festive, and delightfully boo-zy, they’re a little party magic in every glass. Save these grown-up treats for the adult ghouls and goblins!

Equipment

• 14 2.4 oz. shot glasses, or 7 hollowed-out orange halves

Ingredients

• 2 cups of water
• 3 envelopes Knox unflavored gelatin .25 oz. each
• 7 oz. sweetened condensed milk, 1/2 of a 14 oz. can
• 2/3 cup coconut milk or swap for your favorite liquor: whipped cream vodka, Godiva white chocolate liqueur, or Bailey’s.
• 1 teaspoon coconut extract
• 1 teaspoon lemon extract
• Yellow food color
• 3 oz. box orange Jell-O gelatin dessert
• 1/3 cup Cointreau (orange liquor)
• 1/2 cup heavy whipping cream, chilled
• 2 tablespoons of Confectioners’ sugar
• 14 candy corn pieces

Instructions

1. Pour 1 cup of water into a small saucepan. Whisk in the contents of two packets of the unflavored gelatin. Cook over low heat while slowly stirring, until the gelatin is dissolved, about 5 minutes.
2. When the gelatin is dissolved, stir in the sweetened condensed milk. Add coconut milk or favorite liquor. Stir to combine.
3. Divide the white opaque mixture between two glass measuring cups with pour spouts.

To Make Layers:

1. Stir the coconut extract into one cup for the white layer. Cover it and set aside; do not refrigerate.
2. In the second cup to make the yellow layer, add the lemon extract and a few drops of yellow food color. Mix well to combine.
3. To make the orange Jell-O layer. Pour the remaining 1 cup of water into a saucepan and whisk in 1 packet of gelatin. Cook while stirring until the gelatin melts, for about 5 minutes.
4. Stir in the orange Jell-O and stir until dissolved.
5. Add 1/3 cup of Cointreau orange liquor and stir. Let cool for 5 minutes.

Process

1. Set 14 tall shot glasses (2.4 oz. each) on a sturdy tray that will fit inside your refrigerator.
2. Pour the yellow gelatin mixture 1/3 of the way up into each shot glass. Refrigerate until the gelatin is semi-set, for about 20 minutes. The gelatin is correctly set and ready for the next layer if you tip a shot glass from side-to-side and the surface tension holds any unset liquid under the surface in place.
3. Evenly distribute the orange gelatin over the yellow layer, approximately 1/3 of the way up each shot glass. Refrigerate until set, for about 20 minutes.
4. Stir the reserved white gelatin mixture. If the mixture is partially set, microwave it for 30 seconds and stir until the gelatin is melted.
5. When the orange layer is set, top each shot glass off with the white gelatin. Refrigerate until the layers are set, for about 1-2 hours.
6. To make the whipped topping, beat the heavy cream in a medium bowl while gradually adding 2 tablespoons Confectioner’s sugar. Beat until billowy and stiff peaks form. Transfer to a piping bag with a closed star tip and pipe a swirl of whipped cream on top of each shot glass. Garnish each with a candy corn piece.

Note:

1. If using hollowed out orange halves with a sharp knife, cut the orange halves in eighths to show the Jell-O layers.