Halloween Jello Shots

Name: Halloween Jello Shots
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 6 serving
Ingredients: 1 cup peach Andre champagne; 2 oz peach orange blossom vodka; 12 g sugar-free Orange gelatin; 14 g unflavored gelatin; 2 tbsp cane sugar

User Reviews

5.0

66 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Total Time
45 mins
Servings
6
Calories
82 kcal
Course
Appetizer, Drinks, Snacks
Cuisine
International

Halloween Jello Shots

Ava Cruz

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These Boozy Halloween Fruit Snacks are a fun and festive alternative to traditional Jell-O shots! These Halloween Jello Shots have a subtle alcohol flavor and only take 30 minutes to set, making them a more convenient option, too!

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Ingredients

Servings

1 cup peach Andre champagne
2 oz peach orange blossom vodka
12 g sugar-free Orange gelatin about 1 packet
14 g unflavored gelatin about 2 packets
2 tbsp cane sugar

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Instructions

Line a baking sheet with parchment paper and place your pumpkin silicone molds on top.
On the stove, heat a saucepan over low heat.
Measure champagne and vodka with a shot glass and pour into the saucepan. Whisk together.
Sprinkle in unflavored gelatin, orange gelatin and sugar. You'll see the liquid start to thicken and bubble. Keep whisking so it doesn't burn.
Turn off the heat and continue to whisk the mixture for another minute or two.
Pour equal amounts of the alcohol and gelatin mixture into the pumpkin molds. Use a rubber spatula to top them off if needed.
Place the baking sheet with the filled molds in the refrigerator for 30 minutes, or until the fruit snacks solidify. You should be able to remove the fruit snacks from the mold easily without damaging them. I like to do this by popping them out from the back of the mold with my fingers.
Enjoy!

Notes

RECIPE YIELDS: 24 jello gummies (given the silicon mold I used). Simply double the recipe for more if needed.
Store in the fridge or at room temperature for up to 5 days. I think they taste best chilled!
It’s important that the burner is not too hot when combining the alcohol with gelatin. Keep it on low and whisk constantly until the sugar and gelatin is COMPLETELY dissolved.