Cadbury® Jelly Eggs

Happy Easter to My Lovely Fluffy Peeps.

Time for a nearly overdue Easter greeting from me, jelly-style. (I've been laid up with the flu this week, and haven't been able to post. Boo. Flu. UGH.)

Cadbury Eggs have been something of an obsession for me, ever since their sugar-y, chocolate-y, syrupy, silky perfection hit the likely pre-diabetic bloodstream of my fat little prepubescent self oh so many years ago. Cadbury Eggs remain ever-present in my thoughts this time of year, so it was natural, what with JSTK relauching, to make the slightly blasphemous jelly leap to this most favorite, dreamed about, lusted after candy. Truly, I thought, why couldn't we make a jellied Cadbury Egg? Why can't we put cream inside a jelly shot? WHY WHY WHY.

Before we launch into the recipe, I must clarify, for the edification of the nice Cadbury folks, that Cadbury is a registered trademark of Mondelēz International. JSTK is not affiliated in any way with Cadbury, Mondelēz or their related entities. JSTK has not received any promotional incentives in creating this recipe, but rather, the nice Cadbury folks are likely more horrified than delighted by the jellification of their lovely Cadbury eggs. But, mah peeps, thaz how we roll here at JSTK. Bold. Chocolate-y. Rebelz.

Happy Easter!

XO M.

P.S. I tried to do a full step-by-step on this, but due to high fever, all the pre-assembly photos are blurry, and completely unusable. The assembly photos themselves are marginal, but hopefully helpful!

P.P.S. Here's the link to the Wilton Brownie Pop Mold used for the eggs.


Cadbury® Jelly Eggs

Jelly Shot Mixture

• 1 1/4 cup water
• 3 tbsp sweetened condensed milk
• 3 envelopes plain gelatin (we use Knox brand, it’s a little over 6 tsp gelatin powder total)
• 1 cup Godiva Milk Chocolate liqueur
• 1/2 cup espresso, marshmallow or vanilla flavored vodka
• 2 tbsp Kahlua coffee liqueur (optional)

Whipped Filling

• 1 cup heavy whipping cream
• 1 tbsp instant pudding mix (vanilla, cheesecake, white chocolate, etc.)
• Vanilla extract and sugar to flavor, if desired
• Yellow food coloring

Equipment

• 2 silicone brownie pop molds or 2 standard non-reactive loaf pans (about 8" x 4")
• hand mixer
• mini scoop, or small teaspoons

Place a glass or metal bowl in the freezer, to get nice and cold for use in whipping cream.

Prepare molds by spraying lightly with cooking spray, then wiping clean with a paper towel. This will leave a very thin layer of lubrication which will ease unmolding without affecting the taste or appearance of your jelly shots. These molds are a little tricky, and the filled jellies are a little delicate, so this prep is very important– be thorough and consistent. (If you're using a pan, this step is optional.)

Pour water and sweetened condensed milk into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is fully dissolved (about 5 minutes).

Remove from heat. Stir in the liquors.

Place the prepared molds on a sturdy pan for support. Fill each mold about 1/4 of the way full (a little less than a tablespoon of jelly shot mixture). Place pan in refrigerator. Wrap the remaining jelly mixture and set aside on counter to keep warm.

Remove bowl from freezer. Pour cream and 1 tbsp pudding mix into the chilled bowl, whip on high until stiff peaks form. Add vanilla extract and sugar to taste, if desired.

Take about 1/3 of the whipped cream and mix in several drops of yellow food coloring to make the egg “yolk.” With the scoop, make 16 little tiny scoops, about 1/2 teaspoon volume.

Remove the partially filled molds from the refrigerator. Test the jelly mixture – it should be set, but just a bit sticky. Place one “yolk” in the middle of each cavity, followed by a larger scoop of white whip mixture. Make sure to keep the whip in the middle, and not touch the sides.  Pour one tablespoon of the reserved jelly mixture into each cavity. This, when set, will anchor the whip, so it doesn’t float to the top.  Return the molds to the refrigerator for a couple minutes, until the added jelly mixture is set, but still a little sticky, 10 to 15 minutes. Then, fill each cavity to the top.

Refrigerate until fully set, 3 to 4 hours.  If setting longer than that, tent a little foil over the molds, so the top doesn’t dry out too much and tear the jelly shots when you remove them from the molds.

To serve, unmold (or cut into cube if you're using a pan). To unmold, loosen the edges by pulling away from the side of the mold, and just pop each jelly shot out.

Yield: about 16 jelly shots (volume about 3 tbsp each)

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Allsorts Jelly Shot

Sambuca. One of the most polarizing spirits, yet, oddly, one of the most often requested for jelly shot recipes, at least queries posted to my little blog. Like its candy inspiration, this jelly shot is a tamed version of licorice, balanced by a delicate, sweet creamy layer.

And this jelly shot was also another opportunity to throw some click bait at the phenomenon that has been electrifying sex-starved suburbia for several years now. Of course I'm speaking of "Fifty Shades of Grey." Typically this is the point where I would add some literary puns relating to the qualities of the jelly shot versus the plot of the book/movie, but I don't feel qualified.  If there are any burning a hole in your keyboard, please do forward along. (Quite likely that I am the only person in North America who has not read the book, I think. Your dear M. has been living under a rock!)

I hope you enjoy - so many of you have been wanting something with Sambuca. The addition of a creamy layer tames the Sambuca a touch - it is much more delicate and silky, but still stalwart enough for hard core licorice fans. That said, this jelly shot could easily be made with Kahlua or another liqueur in place of the Sambuca.

I'll add some additional photos for the marbling treatment, however it truly is just as easy as dropping a warm mixture onto a partially set mixture in spoonfuls.  I'll also post a more traditional treatment at a later date.  You know the kind. Pastel-y. Allsorts-y. 

Cheers and XO!

Michelle

Prepare the white layer. Pour water into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two.

Add the sweetened condensed milk. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes).

 Remove from heat. Stir in the liqueur and vodka.

Pour the white mixture into pan. Refrigerate until the mixture just barely begins to set, 15-20 minutes. It will be very wiggly, with a liquid appearance under the surface.

 If you have bubbles, chase them to the edge of the pan and crush them with a spoon.

Prepare the Sambuca layer.  Pour water into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes).

 Stir in the Sambuca (and, if using, the black food coloring).

Ladle the Sambuca mixture on top of the partially set white mixture. The warmer Sambuca mixture will break the partially-set white layer, forming the marbled pattern. The spooning is best completed in the refrigerator. Allow the jelly shots to complete the setting process, 3 to 4 hours, or overnight.

Licorice Allsorts Jelly Shot

White Layer

• 1/2 cup water
• 2 tbsp sweetened condensed milk
• 1 envelope plain gelatin (we use Knox brand, each envelope contains about 2 tsp gelatin powder – which is enough to gel 1 cup of jelly shot liquid)
• 2/3 cup Godiva White Chocolate Liqueur
• 1/3 cup vanilla flavored vodka

Black Layer

• 1/2 cup water
• 1 envelope plain gelatin
• 1/2 cup black Sambuca liqueur(or the clear with a few drops of black food coloring)

Pan: standard non-reactive loaf pan (about 8" x 4")

Prepare the white layer. Pour water into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Add the sweetened condensed milk. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes).

Remove from heat. Stir in the liqueur and vodka.

Pour the white mixture into pan. Refrigerate until the mixture just barely begins to set, 15-20 minutes. It will be very wiggly, with a liquid appearance under the surface.

Prepare the Sambuca layer.  Pour water into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes). Stir in the Sambuca, and, if using, the black food coloring.

Ladle the Sambuca mixture on top of the partially set white mixture. The warmer Sambuca mixture will break the partially-set white layer, forming the marbled pattern. The spooning is best completed in the refrigerator.

Allow the jelly shots to complete the setting process, 3 to 4 hours, or overnight.

To serve, cut into cubes.

Yield: 18 to 24 jelly shots

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Candy Corn Jelly Shot Mold

Candy Corn Jelly Shot Mold . . .  sweet mercy . . . so cute, so devour-able!  

Hello!  It's been a while.  Missed you all sooooo much!  Things have been a bit of a whirlwind.  And, unfortunately I accidentally locked Intern Doug in the Test Kitchen pantry on my way out, so he's been indisposed as well.  (Oh, stop - he's absolutely fine - those test kitchen shelves are well stocked to say the least!)  
Assistant Intern James has been AWOL as well, details unknown, apart from his hair being less blue than usual - and I truly don't know if that is a sign of an uptick or a crisis.  However, we are picking up a new intern over the holidays, Intern Max, and am hopeful this will resolve our staffing issues.

Anyway, during my sabbatical, many, many jelly shot thoughts have been thunk about the upcoming Jelly Shot Season, or as it is known in the ROW (rest of world), Halloween.  Last year, we had some fun with cute kid-friendly treats, but this year, I'd love to really do it up right!  Spooky, fun and boozy, that is!  So, in addition to some new recipes, we'll be featuring some twists on old favorites.

We started with a little remix on an old favorite, Candy Corn Jello.  Originally formulated hooch-free, this recipe adapts beautifully to a sweet, flavored vodka.  I would recommend a whipped cream variety (Pinnacle makes a nice one, and I have heard others do as well), as it's probably the closest taste to the tooth-achingly sweet candy inspiration for the jelly shot - but really vanilla, cake flavored, or even a little creme de cacao (clear, please, not the brown tinted!) would be lovely.

Hope you are all well.  I'll be back very soon with a brand new recipe and a bunch of fun remixes!  In the meantime, big, giant, squooshy XOXOX's to you all!

Michelle

Candy Corn Jelly Shot Mold (adult version)

Use a 3 cup mold, or a 9”x9” cake pan for this little guy.  I love a molded jelly shot, its kinda like a punchbowl!  Here’s the mold we used: mini Kugelhopf mold. 

Prepare the mold by spraying lightly with PAM cooking spray, or wiping each mold cavity with a little vegetable oil.  Follow by wiping the mold with a clean paper towel.  This will leave the slightest reside which will aid in un-molding the gelatin without affecting the taste or appearance.

Begin by preparing the milk layer.

Milk layer

• 2/3 cup water
• 2 envelopes Knox gelatin
• 1/2 can sweetened condensed milk (14 oz can)
• 1/3 cup whipped cream flavored vodka

Pour water in a small saucepan, and sprinkle with the gelatin.  Allow to soak for a minute or two.  Heat over low heat until gelatin is dissolved, about 5 minutes.  Remove from heat and stir in the sweetened condensed milk.  Next, stir in the vodka. 

Transfer the mixture to a microwave safe bowl.  Spoon 1/2 cup of the condensed milk mixture into the mold.  Set the remaining mixture aside.  (Cover the bowl with the remaining milk mixture with foil and wrap a towel around it to further conserve heat and keep the mixture fluid.)

Place the mold in the refrigerator and chill until set (but slightly sticky when touched), about 30 minutes.

While the milk layer is chilling, prepare the orange layer

Orange Layer

• 1/2 cup water
• 1 envelope Knox gelatin
• 1 box orange flavored gelatin dessert mix (sugar free dissolves faster!)
• 1/2 cup whipped cream flavored vodka

Pour water in a small saucepan, and sprinkle with the Knox gelatin.  Allow to soak for a minute or two.  The mixture may be a little thick initially, but will loosen up.  Heat over low heat until plain gelatin is dissolved, about 5 minutes.  Add the orange gelatin dessert mix and stir until fully dissolved.  Remove from heat and stir in the vodka. 

Pour mixture into a small bowl and refrigerate until the mixture has cooled to room temperature - this will probably take 15-20 minutes. 

Ladle gently over the set white layer.  Return the mold to the refrigerator and chill until set (but slightly sticky when touched, about 25 minutes.

When the orange layer is set (but slightly sticky when touched), unwrap the bowl containing the milk gelatin mixture, and stir in a few drops of yellow food coloring.  If the mixture is clumpy, microwave it for 10-15 seconds (make sure it doesn’t get too hot, or it will melt the set gelatin and cook off the alcohol in the vodka).

Gently ladle all of the yellow mixture into the mold, over the set orange layer.  Refrigerate until fully set – at least  6 hours, or ideally overnight, so the layers can fully bond. 

To serve, unmold and place on a pretty plate.  Visit our tips page for unmolding instructions!  (If you are using a cake pan, just cut into desired shapes.  Ideally, cut just before serving – the taste of the jelly shots will evaporate through the cut edges.  I don’t know why, but this does seem to be the case!)  

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Rock Candy Jelly Shooters

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!

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Bushwacker Jelly Shot

Bushwacker Jelly Shot, looking deceptively innocent in its tiny pleated cup . . . 

Those with a sweet tooth will be pleased with the Bushwacker Jelly Shot.  The cocktail inspiration is, of course, the Bushwacker Cocktail.  Technically, the Bushwacker isn't a dessert drink, but rather a beach or tropical libation - the unofficial cocktail of the island of St. Thomas.  What makes a drink a dessert drink, anyway?  If an octane rating is involved, the Bushwacker's two varieties of rum and myriad mix of liqueurs,  held together with the merest smattering of mixers, likely push it well over to the "beach/tropical" genre.
 Its well over appropriate levels for a proper dessert drink, yet lacks the fruit juice I consider key to the "tropical" category.  As such, it is my belief that the Bushwacker is in its own class - neither beach-y nor dessert-y, rather, a miracle of modern chemistry in composition and drinkability (or noshability if referring to the gelatin cocktail version).

The remarkable confectionery nature of this jelly shot (and make no mistake, it tastes like candy . . .) resulted in some liberties with the presentation.  AND GARNISH - sigh - it's true.   That IS Magic Shell drizzled on the top.  Forgive me, but there was no other way to get the chocolate on the jelly shot.  Melted chocolate is, well, WARM, and tends to go GREY in the refrigerator - very unfortunate on both counts.  The other option, gelled chocolate liqueur, isn't quite right either.  So, say what you will.  I used Magic Shell, it is pretty and tastes great and I will not be shamed - not one bit.  (Well, perhaps a smidge, but I'm nearly over it. . . at least until I consider that Toby Cecchini may be reading this and his heart may have just given out at the mention of Magic Shell.  However, as I am confident that Toby has better things to do than read this JSTK, fancy cocktail things involving homemade bitters and accoutrements, I will soldier on . . . )  Advisability aside, the ease of Magic Shell can not be argued: drizzle on, pop the jelly shots in the freezer for 30 seconds, and return to the refrigerator until serving time . . .

SO . . . not to change the subject, but I had a few guests in the JSTK photo studio this weekend.  The first is not a a guest, precisely . . . you must recognize this adorable auburn ponytail?

JSTK Annie behind the lens . . .

Its none other than our very own, long lost JSTK Annie, the first celebrity jelly shot photographer and foremost authority on same!  Look at JSTK Annie's gorgeous shot!

Bushwhacker Jelly Shot, a la JSTK Annie . . . 

Also, welcome Intern Bea (aka my Mom)!

Intern Bea took a turn behind the camera and cranked out this beauty!

Bushwhacker Jelly Shot, by Intern Bea

Hope you enjoy Bushwhacker Jelly Shot!

Cheers and XOXOX,

Michelle

Bushwacker Jelly Shots

Ingredients:

• ½ cup water
• 3/8 cup vanilla ice cream, melted
• 2 envelopes Knox gelatin
• ¼ cup Kahlua
• ¼ cup crème de cacao
• ¼ cup Bailey’s
• 1/8 cup light rum
• 1/8 cup dark rum
• 1/8 cup amaretto
• 1/8 cup Coco Lopez
• Magic Shell ice cream topper, for garnish, if desired

Pour water in saucepan, sprinkle with gelatin.  Allow gelatin to soak for a few minutes.  Add the melted ice cream.  Heat over very low heat until gelatin is dissolved, stirring constantly (approximately 5 minutes).  Once combined, stir in the Coco Lopez, rum and the liqueurs. 

Pour mixture into standard glass or non-reactive metal 1 lb loaf pan (approximately 8” x 4”).  Refrigerate until fully set (several hours or overnight). 

To serve, cut into desired shapes.  Drizzle with Magic Shell, and place in freezer for 30 seconds to harden.  Return to refrigerator until immediately before serving.  

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Blow Pop Martini Jelly Shot

Blow Pop Martini Jelly Shots, watermelon and sour apple flavors

I blame my current candy-inspired cocktail obsession on Three Olives Bubble Gum Flavored vodka, 100%. Although it is unusual for me to steer towards sweet cocktails, I find myself completely overcome with infatuation for this spirit. I concocted these Blow Pop Martini Jelly Shots for JSTK's TV debut on Twin Cities Live (here's the link to the segment if you would like to watch . . .),
and am eagerly searching for more Bazooka-flavor friendly drinks - if you have any inspiration in this regard, please comment or send me an email!

Have a happy and safe New Years Eve, everyone!

Cheers and XOXOX,

Michelle

Blow Pop Martini Jelly Shot

Difficulty:  Easy

Recommended Pan:  flexible silicone mold, small oval savarin shape (24 cavity, I used this one) OR a standard 1 lb loaf glass or non-reactive metal loaf pan (approximately 8" x 4")

Ingredients:

• 1/3 cup frozen lemonade concentrate (thawed and strained to remove solids)
• 2/3 cup water
• 2 1/2  envelopes Knox gelatin (if not using a mold, decrease to 2 envelopes!)
• 3/4 cup bubble flavor vodka (we used Three Olives brand)
• 1 tbsp Watermelon Pucker liqueur
• 1 tbsp Sour Apple Pucker liqueur
• Lollipop sticks and mini cupcake wrappers for serving, if desired

Prepare the mold by spraying lightly with cooking spray, then wiping the mold cavities clean with a paper towel.  (This will leave a very slight residue which will help unmold the jelly shots, without affecting their taste or appearance.)  No preparation is needed if the jelly shots will be set in a loaf pan.  

Pour lemonade concentrate and water into a small saucepan. Sprinkle with gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until gelatin is fully dissolved (approximately 5 minutes). Stir in the vodka. 

Divide the mixture into two bowls. To one bowl add the Watermelon Pucker, to the other, the Sour Apple Pucker.  Pour into molds and chill until fully set, several hours or overnight. 

To serve, unmold.  Cut the lollipop sticks into approximately 1 1/2 inch segments.  Immediately before serving, insert one into each jelly shot and place each jelly shot in a mini cupcake wrapper. 

Yield: 24 jelly shots.  

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