Baileys Marshmallow Shots

Just stick a fork through the marshmallow, being careful not to stab through the bottom. Then toast slowly over high heat, browning evenly on all sides, you can use a gas stove to brown the marshmallows. When the mallow’s perfectly browned (and you’ve sent a few flaming mallows sailing down your gullet), set it on a plate to cool. The marshmallow will naturally sink in on itself.

Then fill the cavity with your favorite liquor. We recommend Bailey’s or Kahlua for a sweet dessert treat, but feel free to play things up and try something new.

Oh, and make sure to toss the shot back as soon as you pour it! Otherwise you’ll be left with a soggy marshmallow and no booze (and nobody wants that). 

Santa's Hat Jelly Shots - Christmas

Santa’s Hat Jelly Shots

Difficulty:  Easy

Recommended Pan:  flexible silicone mold, pyramid shape (I used this one!)

Ingredients:

• 1 1/4 cup cranberry juice cocktail
• 3 envelopes Knox gelatin, separated (You will need 2 1/2 envelopes for the recipe, and an additional half for assembly.  1/2 envelope equals about a teaspoon of gelatin powder)
• 3/4 cup Malibu coconut flavored rum
• 1 to 2 tbsp grenadine syrup (to taste)
• For garnish: 1/2 cup sweetened, flaked coconut and assembly gelatin (1/2 cup water and 1/2 envelope gelatin)

Pour cranberry juice into a small saucepan. Sprinkle with 2 1/2 envelopes of gelatin and allow to soak for a minute or two.  Heat over very low heat, stirring constantly, until gelatin is fully dissolved (approximately 5 minutes).  Stir in the Malibu rum.  Add the grenadine syrup, to taste.  Pour into molds and chill until fully set, several hours or overnight. 

In a food processor or blender, process the coconut just until it is in smaller flakes.  (Large flakes won't stick to the jelly shots as well.)  Set aside. 

An hour or two before serving, prepare the assembly gelatin by pouring the water in a saucepan and sprinkling with 1/2 envelope of gelatin.  Allow to soak for a minute or two.  Heat over low heat, stirring occasionally, until dissolved.  Allow gelatin to cool to room temperature before proceeding. 

Pour the cooled gelatin and coconut into separate small, shallow bowls.  

Unmold the gelatin pyramids onto a nonstick cookie sheet. 

Using a fork, dip the bottom and part-way up the sides of the jelly shot into first into the gelatin mixture, then the coconut.  Continue with all the jelly shots, placing each back on the nonstick cookie sheet.

Return the jelly shots to the refrigerator for about an hour before serving.

Makes: 18 jelly shots

Vodka Jelly Shots!

Jelly Shots

Makes 40

 

Ingredients

Packet of Aeroplane Jelly x 2 - whatever flavour you like

250ml x 2 of boiling water

100ml x 2 of cold water

100ml x 2 of alcohol of your choice - rum / vodka / etc

Cooking spray - optional

Plastic shot glasses - I found mine in a Discount Store $2.50 for a pack of 20

 

Method

Empty jelly packet mix into a bowl and add 250ml of boiling water and stir well until dissolved.

Then add 200ml of the cold water / alcohol mix and stir in - For the Raspberry Vodka I did a half and half mix so 100ml of water and 100ml of vodka. For the other batch Lime Rum I made stronger with 80ml of water and 120ml of rum. Both set the same but the rum ones did taste stronger.

Pour the mix into a jug and then pour into each cup and fill almost to the top place in fridge and once set they are ready to serve. 

*You can spray the shot glasses with spray on oil to prevent sticking... otherwise serve with a toothpick decorated with a peice of fruit so people can easily remove it.