Jello Shots: Caramel Apple Recipe

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Ingredients:

Serving

6 -8 granny smith apples
1/2 cup whole milk (i'm sure you could use 1% or 2%)
1/2 cup cold water
1 (3/4 oz) envelope hot chocolate powder (without marshmallows)
1 (1/4 oz) envelope of knox unflavored gelatin
1/4 cup granulated sugar
2 -4 drops yellow food coloring
1/2 cup butterscotch schnapps ( your favourite brand) or 1/2 cup caramel vodka (i use smirnoff kissed caramel vodka)
1/4 cup lemon juice (to prevent browning of apples)

Directions:

In medium sauce pan, whisk together the cold water and hot chocolate envelope until no clumps are visible. DO NOT heat yet.
Once mixed thoroughly, sprinkle the envelope of Knox gelatin over the top and LET IT SIT, DO NOT STIR for 2 minutes.
Turn your stove top burner to a medium low setting and completely mix in the gelatin, then the milk and sugar. Slowly bring the mixture to a low simmer a few minutes just until the sugar is dissolved. At this point you can start adding the food coloring to the color you like.
Remove the pan from the heat and let sit until room warm. Meanwhile, place lemon juice in a small bowl (I only use approx 1/4 cup), and prep the apples by slicing each in half from stem to bottom (DO NOT peel). Using the smaller end of a melon scoop (if you have the size option), carefully hollow out the inside of the apples, to where you only have approx 1/4 outer shell, being careful not to get to close to the outer peel. While carving each apple, dip the hollowed halves in a dish of lemon juice to coat the rim of the apples to prevent browning (you will not taste it). Place each hollowed out half in muffin tins.
Once the mixture is just warm, you can now stir in the Butterscotch Schnapps or Caramel Vodka (I prefer the Smirnoff Kissed Caramel vodka). Either will work and there are many brands of both available. Mix well.
Pour enough jello mixture into each hollowed apple shell, being sure that they are level in the muffin tins. Fill to the tops of each. Place in fridge for a minimum of 4 hours (I have even made them the night before I take them somewhere, without slicing the wedges, and just trimmed the rim of the halved apples if they had browned).
Once set, remove apples from muffin tins and slice each half into 3-4 wedges (depending on the size of your apples). Plate them on whatever tray you plan to serve on and return, loosely covered, to the fridge. (TIP: It is best to cut them just before serving, since the freshly cut edges will brown).
Serve and enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	187.01 Kcal (783 kJ)
Calories from fat	3.19 Kcal
		% Daily Value*
Total Fat	0.35g	1%
Cholesterol	0.68mg	0%
Sodium	27.2mg	1%
Potassium	107.53mg	2%
Total Carbs	32.88g	11%
Sugars	30.86g	123%
Dietary Fiber	0.35g	1%
Protein	9.15g	18%
Vitamin C	6.1mg	10%
Iron	0.1mg	1%
Calcium	45.6mg	5%

Amount Per 100 g
Calories	141.94 Kcal (594 kJ)
Calories from fat	2.42 Kcal
		% Daily Value*
Total Fat	0.27g	1%
Cholesterol	0.52mg	0%
Sodium	20.64mg	1%
Potassium	81.62mg	2%
Total Carbs	24.96g	11%
Sugars	23.42g	123%
Dietary Fiber	0.27g	1%
Protein	6.94g	18%
Vitamin C	4.6mg	10%
Iron	0.1mg	1%
Calcium	34.6mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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