Pumpkin Jelly Shots
- Level: Intermediate
- Yield: About 30 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 374
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 64
- Dietary Fiber
- 0
- Sugar
- 60
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 300
- Total: 2 hr 25 min
- Prep: 20 min
- Inactive: 2 hr
- Cook: 5 min
Ingredients
Nonstick cooking spray
12 maraschino cherries
Rolled fondant, optional
Six 3-ounce boxes orange flavored gelatin
1 1/2 cups vodka, optional
2 tablespoons brown sugar
2 teaspoons pumpkin pie spice
Special Equipment: One 12 count mini muffin tin; 1 pumpkin shaped candy mold or lollipop mold; pumpkin shaped cookie cutter
Directions
- Lightly spray a 9 by13-inch sheet tray or baking dish, the mini muffin tin and the pumpkin candy mold with nonstick cooking spray. Place a cherry in the center of each muffin cup. If using a lollipop mold, block off the stick portion of the mold using rolled fondant.
- Add the gelatin to a bowl. Whisk in 2 cups boiling water and mix until the gelatin is completely dissolved. Add the vodka, (if you do not want to use vodka then substitute with 1 1/2 cups cool water) brown sugar and pumpkin pie spice to the gelatin mixture and whisk until well to incorporate. Pour into the prepared muffin tins, candy mold and sheet tray and refrigerate until set, about 2 hours.
- Using a lightly greased pumpkin shaped cookie cutter, cut out shapes from the sheet tray of gelatin. Using an offset spatula, remove the cut out gelatin and place on a serving tray. Using an offset spatula, carefully remove the gelatin from the muffin tin cups and place on a serving tray. Turn the candy mold upside down onto a clean surface and bend the mold to allow the gelatin to fall out. Place on a serving tray. Gelatin shots can be stored in the refrigerator until ready to serve. They can be made up to a week in advance and stored in a sealed container or cover with plastic wrap.