This is how the apple shells should look. Photo by Sarah FaulknerSarah Faulkner - Editor-in-Chiefeditor@insideuab.com
Even though it is still upwards of 90 degrees most days in Birmingham and backpack sweat is still very much a thing, it is officially fall, the season of pumpkin spiced lattes and pumpkin beers.
The forgotten flavor of fall, caramel, can offer a change of pace for you 21+ Blazers. Lo and behold, caramel apple jello shots. Get lit.
Recipe makes 40 jello shots
Preparation time: 30 minutes
Total time: 4.5 hours
Ingredients:
Fresh lemon juice
Five apples
1/2 cup water
1/4 cup sweetened condensed milk
1/4 cup caramel sauce
1 package unflavored gelatin
1 package caramel (or regular) hot chocolate mix
1/4 cup sugar
1 cup Smirnoff caramel vodka or Crown Royal apple whiskey
Preparation
Cut the apples in half lengthwise. Scoop out the inside of the apples to form a shell. Set the apple halves into the cups of a muffin pan and brush each shell with lemon juice; this is to prevent the apples from browning. Place the pan in the fridge while you prepare the filling.
To make the filling:
Combine water and hot chocolate mix in a saucepan and stir until the hot chocolate dissolves. Add the evaporated milk and caramel sauce and stir again. Sprinkle the gelatin onto the mixture evenly and let sit for several minutes. Heat the mixture over medium-low heat, stirring occasionally until it simmers.
Next, add sugar and allow to simmer for another minute. Remove from heat and let mixture cool until it is warm, not hot. Add the vodka (or whiskey) and transfer the mixture to a container.
Fill each apple shell with the caramel jello mixture, and refrigerate at least four hours.
When ready to serve, place apples jello side down on a cutting board and cutting lengthwise in half twice. Make sure to serve right away while the apples are still fresh, and enjoy your caramel apple jello shots!
