Well Dined

27Oct/158

Food ‘n Flix – Hocus Pocus (Candy Corn Jello Shots)

Well Dined | Candy Corn Jello Shots

This month's Food and Flix selection was Hocus Pocus, hosted by The Lawyer's Cookbook - a perfect flick for Halloween!  This movie came out when I was 8 years old, and I loved it.  I hadn't seen it in years, and it was interesting going back and watching it as an adult - I still found it to be a lot of fun.  I also noticed that the director was Kenny Ortega - aka the director of High School Musical, ha!  My favorite character is definitely Sarah Jessica Parker, she is so goofy and I love her singing in this film.  Amok! Amok! Amok!

Well Dined | Candy Corn Jello Shots

Anywho, I had been wanting to make candy corn themed jello shots for a while, and this seemed like the perfect opportunity!  (Although, I despise actual candy corn - yuck.)  I didn't like a lot of the recipes out there using orange and lemon jello, the flavors just didn't seem right to me.  So I opted to start with a white liquor (Rumchata) and get my colors with food dye.  I added in some butterscotch schnapps for extra deliciousness, too.  I used equal amounts of each color, but that resulted in a really big white layer, so I have adjusted the amounts in the recipe below to better represent the appearance candy corn.

Candy Corn Jello Shots
a Well Dined original
makes 12 x 1oz shots

1 cup Rumchata
1/2 cup Buttershots
2 packets Knox gelatin
sweetened condensed milk (optional)
red (pink) and yellow food coloring
non-stick spray

Spray a mini muffin pan (or ice cube tray; each well should hold 2 tbsp) with non-stick spray, then wipe with a paper towel to leave only a thin residue.

Combine the Rumchata and Buttershots in a saucepan and sprinkle with the gelatin, and allow to bloom for 2 minutes.

Heat over low, stirring constantly, until gelatin is dissolved.  You may add sweetened condensed milk at this point for whiter color and more sugar.

Place 1 tsp of the white mixture into each well of the muffin tin and place in the refrigerator to chill.

Add yellow food coloring to the remaining mixture, 1 drop at a time, until it is the correct shade of yellow.  Remove 1/2 a cup of the yellow mixture and set aside.

To the mixture left in the pan (should be 3/4 cup), add one drop of red (or more) to create an orange color.

Check that the white layer has set, but is still sticky.  Add 1 tbsp of the orange gelatin (make sure it is not still hot) to each well and chill until set but still sticky.  Then add 2 tsp of the yellow gelatin to each well.

Cover with plastic wrap and chill for at least 4 hours.  Use a small rubber spatula to remove the jello shots (they should pop right out) and store in the refrigerator.

One Year Ago - Pasta with Sausage and Peppers
Two Years Ago - Apple Oat Muffins
Three Years Ago - Halibut en Papillote
Four Years Ago - Homemade Ricotta

Comments (8) Trackbacks (1)
  1. These are so cute! And I’m sure, delicious. Thanks for sharing with Food n Flix!

  2. Very cool idea. Better then the original candy

  3. Great idea!! I wonder if they have candy corn candy molds you could use to make them look more authentic? I’m going to look around next time I am at the cake and candy supply store.

  4. Love the way you think, jello shots are awesome and these are perfect for Halloween!

  5. How great are these?!?!?!?! Fabulous post for this month’s FnF.

  6. Oh my gosh, these are so much fun! I definitely think the rumchata and schnapps were the way to go – orange and lemon would not have the same effect. Totally want to try these!

  7. These are perfect! I actually don’t mind candy corn (in very small doses once a year or so.) 😉 I love the sweet and buttery flavor combination you have going on here–fun for any adult Halloween gathering.

  8. Hello jello shots! I know what i’m doing next halloween!


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