Apple Jello Shots

The basic apple Jello shot can either be served in plastic cups or poured onto a baking sheet. After the Jello has set, cut it into fun shapes using cookie cutters. Whisk the gelatin into the boiling water and stir it for 2 minutes or until all of the gelatin is dissolved. Whisk in the sour apple schnapps. Pour 2 oz (60 ml) of the shot mixture into plastic shot cups. Refrigerate them for 2 to 4 hours or until the shots are firm. Make Berry Apple Jello Shots: Raspberry gelatin, rum and sour apple schnapps create a winning flavor combination in this version of the apple Jello shot. Dissolve the gelatin in the boiling water, whisking for about 2 minutes. Whisk in the rum and the schnapps. Pour 2 oz (60 ml) of liquid into plastic shot glasses. Chill for 4 hours or until the gelatin is set. Make Caramel Apple Jello Shots: Caramel hot chocolate, coconut milk, butterscotch schnapps and sugar are mixed with gelatin and poured in hollowed-out apples to create the caramel apple Jello shot. Hollow out the apple halves using a spoon or a melon baller. Leave 1/4” (6 mm) of apple flesh around the edges. Don’t scoop all the way to the skin. Whisk the gelatin, water, coconut milk and caramel hot chocolate together in a saucepan. Heat the saucepan over medium heat until the liquid is simmering but not boiling. Whisk in the sugar and add food coloring. If your mixture needs more color to look like caramel, then use additional food coloring. Remove the saucepan from the stove and allow the mixture to cool until it is warm. Whisk in the butterscotch schnapps. Arrange the hollowed apple halves on a cookie sheet. Place the apples close together so that the edges of the apples are touching, which will help to keep the apples upright while the gelatin is setting. Pour the caramel gelatin mixture into the apples and refrigerate them for 4 hours or until they set. Slice each apple half into 4 wedges using a chef’s knife and serve immediately. The apples will turn brown if you wait too long to serve the shots.