Pumpkin Jelly Shots

Name: Pumpkin Jelly Shots
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 30
Cuisine: Global
Ingredients: 2 Tbsps brown sugar; 12 maraschino cherries; 510 grams boxes orange flavored gelatin; 2 teaspoons pumpkin pie spice; 30 servings Rolled fondant, optional; 355 milliliters vodka, optional

Pumpkin Jelly Shots is a gluten free and dairy free recipe with 30 servings. This beverage has 251 calories, 7g of protein, and 3g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of brown sugar, vodka, pumpkin pie spice, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 2 hours and 25 minutes.

Instructions

Watch how to make this recipe.

Lightly spray a 9 by13-inch sheet tray or baking dish, the mini muffin tin and the pumpkin candy mold with nonstick cooking spray.

Ingredients you will need

Cooking Spray

Pumpkin

Candy

Equipment you will use

Mini Muffin Tray

Baking Pan

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.

Ingredients you will need

Fondant Icing

Cherries

Add the gelatin to a bowl.

Ingredients you will need

Gelatin

Equipment you will use

Bowl

Whisk in 2 cups boiling water and mix until the gelatin is completely dissolved.

Ingredients you will need

Gelatin

Water

Equipment you will use

Whisk

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.

Ingredients you will need

Pumpkin Pie Spice

Brown Sugar

Gelatin

Vodka

Water

Equipment you will use

Whisk

Pour into the prepared muffin tins, candy mold and sheet tray and refrigerate until set, about 2 hours.

Ingredients you will need

Candy

Equipment you will use

Muffin Tray

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.

Ingredients you will need

Gelatin

Pumpkin

Candy

Equipment you will use

Offset Spatula

Cookie Cutter

Muffin Tray

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.

Ingredients you will need

Gelatin

Wrap