What this fine country needs is more rock candy and jelly shots ....
a big rock candy jelly shot mountain!
Happy [belated] July 4th! Without further audieu, a few shout outs. First, thanks to the ever divine Baker Royale for her adorable and highly inspirational Midori Sour Rock Candy Jelly Shots. Secondly, a shout out to Tablespoon.com, where this recipe first appeared!
Hope you enjoy!
XO Michelle
Rock Candy Jelly Shooters
Ingredients:
- 1 3 oz box strawberry gelatin dessert
- 1 3 oz box berry blue gelatin dessert
- 3 cups water
- 6 envelopes plain gelatin (I used Knox, each envelope contains about 2 tsp gelatin powder)
- 1/2 cup sweetened condensed milk
- 2 1/2 cups ice cold fruit-flavored vodka or rum (use your favorite)
You’ll need: lollipop sticks, 4 loaf pans, 3 heat-safe
bowls, cooking spray, a sharp knife
Grab 3 heat-safe bowls. Pour each of the gelatin dessert
mixes into two of the bowls and set aside.
Pour the water into a medium saucepan. Sprinkle with the 6
envelopes of plain gelatin. Allow to soak for a minute or two.
Heat over medium low heat, stirring constantly, until the
gelatin is fully dissolved (about 5 minutes).
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 vodka
or rum to each bowl, stir well, and set aside.
Pour the sweetened condensed milk into the saucepan
containing the rest of the clear gelatin mixture. Add
1/2 cup of the vodka or
rum and stir well to combine.
Lightly spray 4 1 lb loaf pans (about 8" x 5")
with cooking spray. Wipe out with a paper towel.
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).
Cover the remaining liquid gelatins (to keep them warm and
pliable) and set aside.
When the pans of gelatin have set, dice the gelatin into
small cubes. (You can cut the gelatin right in the pan).
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.)
Grab the liquid gelatin (if it is starting to set up,
microwave for 10 to 15 seconds - just long enough to make it liquid again, but
not hot). 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 gelatin
left over.) Return pans to refrigerator and allow to set for several hours or
overnight.
Remove pans from the fridge. Cut around the edges of the
pan, and invert the gelatin slabs onto a non-stick surface for cutting.
Cut the gelatin into 3/4 to 1" zig-zaggy strips,
wiggling your knife to give an uneven edge (like rock candy). If you cut the
strips too thin, they will break when skewered.
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!
