Rock Candy Jelly Shooters

Steps

• 1

  Pour each of the gelatin dessert mixes into a heat safe bowl and set aside.
• 2

  Pour the water into a medium saucepan. Sprinkle with the 6 envelopes of plain gelatin. Allow to soak for a minute or two.
• 3

  Heat over medium low heat, stirring constantly, until the gelatin is fully dissolved (about 5 minutes).
• 4

  Pour one cup of the plain gelatin mixture into the bowl containing the strawberry gelatin mix. Stir for two minutes, or until the red gelatin is dissolved. Repeat process with the blue gelatin. Add one cup of the liquor to each bowl, stir well.
• 5

  Pour the sweetened condensed milk into the saucepan containing the rest of the clear gelatin mixture. Add 1/2 cup of the liquor and stir well to combine.
• 6

  Lightly spray 4 1 lb loaf pans (about 8 x 5) with cooking spray. Wipe out with a paper towel.
• 7

  Pour 3/4 cup of the red gelatin mixture into one of the prepared loaf pans. Repeat with 3/4 cup of the blue gelatin mixture. Divide the white gelatin between the remaining two pans. Place all the pans in refrigerator until the gelatin is set (at least an hour).
• 8

  Cover the liquid gelatins and set aside.
• 9

  When the pans of gelatin have set, dice the gelatin into small cubes. (You can cut the gelatin right in the pan).
• 10

  Mix the diced gelatin and divide as desired between two of the loaf pans. (I had two pans that were predominantly blue, and two that were predominantly red cubes.)
• 11

  Grab the liquid gelatin (if it is starting to set up, microwave for 10 to 15 seconds - just long enough to soften, not warm the gelatin - and stir thoroughly). Pour the liquid gelatin, red in one pan, and blue in the other, to fill about 3/4 of the way up the gelatin cubes. (You may have a little liquid gelatin left over.) Return pans to refrigerator and allow to set for several hours or overnight.
• 12

  Remove pans from the fridge. Cut around the edges of the pan, and invert the gelatin slabs onto a non-stick surface for cutting.
• 13

  Cut the gelatin into 3/4 to 1 inch strips, wiggling your knife to give an uneven edge (like rock candy). If you cut the strips too thin, they will break when skewered.
• 14

  Skewer each strip with a lollipop stick - hold the gelatin gently at the sides, and insert the stick almost all the way to the top. Place on a non-stick cookie sheet and chill until ready to serve!