Caramel Apple Jello Shots (With Real Apples)

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   1. Cut in half and hollow out the apples cutting them from the stem down. I used a melon baller to hollow the apples and it worked well. After hollowing them squeeze some lemon juice on top of each to reduce browning.

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   2. Mix your 1/2 cup water with 1 envelope or 35 grams of hot chocolate mix in a medium sized sauce pan (no heat yet). Whisk it to make sure all the chocolate is combined. Add the 1/2 cup of coconut milk, whisk again.

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   3. Sprinkle your gelatin on top and let it sit for 1 minute. Now turn on low/medium heat and mix the gelatin until all is combined.

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   4. Still on low/medium heat add 1/4 cup sugar and simmer slightly until sugar is combined. Add your food coloring until you get the caramel color desired. I used two drops. Remove from the heat and let mixture cool to warm. Pour in your 1/2 cup of butterscotch Schnapps.

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   5. With your apples arranged so they fit tightly and securely on a cookie sheet, pour your caramel Jello mixture into your apples. Refrigerate overnight.

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   6. Cut the apple halves into quarters and then cut those quarters in half again. Serve immediately. (The lemon juice can only prevent the browning for so long).

* Per serving · 4 servings · Values may vary.

No additional tips available.