So I can’t say how much I love Halloween enough, and everything related to it. Coming to New Orleans
has made me realize that my favorite holidays are actually Halloween, Mardi Gras, and then Christmas.
I’ve found that it’s the perfect tide over to the holiday period where everything starts to smell like
cinnamon and we’ve got the Christmassy cups at Starbucks. I’ve found this amazingly great candy corn
jelly thing for our more New-Orleans-style of Halloween which is perfect! It’s got all you will need to start
off your Halloween weekend!
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. (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!)