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Candy Cane Jello Shots

1 Ratings

1 Comments

Prep 10 min
Total 4 hr 0 min
Servings 8

Swirling peppermint layers topped with whipped cream and crushed candy canes. MORE + LESS -

E is for Eat

March 18, 2016

Ingredients

For the red layer

2/3

cup water

1/2

tablespoons sugar

envelope unflavored gelatin

1/3

cup peppermint schnapps

drops of red food coloring (or more if darker red is preferred)

For the white layer

1/3

cup water

1/2

envelope unflavored gelatin

1/3

cup rum

tablespoons sweetened condensed milk

For garnish

Whipped cream

Mini candy canes

Steps

Hide Images

1

For red layer: Pour water and sugar into a small saucepan, sprinkle with unflavored gelatin and allow it to soak in a minute or two. Heat on medium-low, stirring constantly until gelatin and sugar dissolves. Stir in schnapps and enough red food coloring to achieve desired color. Set aside.
2

For white layer: Pour water into a small saucepan and sprinkle with unflavored gelatin and allow it to soak in a minute or two. Heat on medium-low, stirring constantly until gelatin dissolves. Stir in rum and sweetened condensed milk.
3

Place shot glasses at an angle in a muffin pan. Begin by spooning a couple teaspoons of red gelatin into each glass. Place in refrigerator and allow to partially set, about 20 minutes (it should no longer be liquid, and you should be able to lightly touch the surface with your finger). Next, add a little of the white gelatin to each glass. Replace in fridge until partially set, about 20 minutes. Repeat this process until you have the desired amount of layers. For the last layer you can sit the glass upright. Allow to set completely in fridge another 2-3 hours at least (or overnight).
4

When ready to serve, insert a mini candy cane into side of each glass and top with whipped cream and crushed candy canes.

Expert Tips

Freeze any unused sweetened condensed milk for a future recipe.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Get your peppermint fix with these sweet holiday jelly shots.

Forget about leaving Santa cookies and milk this Christmas. He will LOVE these candy cane jelly shots! Rudolph may have to drive the rest of the way, but you will definitely have the best presents under the tree.

For both layers, start by sprinkling unflavored gelatin over water and allow it to soak in a minute or two.

For the red layer, you'll also add a little sugar and heat on medium-low, stirring until the sugar and gelatin dissolve. Add enough red food coloring to make candy cane red (about 10-15 drops).

For the white layer, stir in a little rum along with some sweetened condensed milk. Here's a tip: You can freeze remaining condensed milk for future shots.

Now for the cool part! To achieve slanted shots, place your shot glasses at an angle in a muffin pan. Begin by spooning a couple teaspoons of red gelatin into each glass. Place in the refrigerator and allow it to partially set, about 20 minutes. It should no longer be liquid, and you should be able to lightly touch the surface with your finger.

Next, add a little of the white gelatin to each glass. Replace in the refrigerator until partially set, about 20 minutes. Repeat this process until you have the desired amount of layers (I did 5).

For the last layer you can sit the glass upright. Allow to set completely in the refrigerator, another 2-3 hours at least (or overnight).

For garnishes, use whole mini candy canes and little pieces made by crushing a few canes inside a plastic bag.

When ready to serve, insert a mini candy cane into the side of each glass and top with whipped cream and crushed candy canes.

Ho Ho Happy Holidays!!

Jaymee Sire is an Emmy award-winning sports anchor by day and food blogger by night. (Or sometimes vice-versa depending on the sports schedule.) You can check out more of Jaymee’s delicious creations on her alphabet-themed food blog, e is for eat.