Jelly Skull Shots - cooking recipe

Ingredients

1 pint gummy worms
White Jelly Layer
1/2 cup cold water
7 g unflavored gelatin (1 packet)
1/2 cup boiling water
1/2 cup sweetened condensed milk
Green Jelly Layer
1/2 cup cold water
3 1/2 g unflavored gelatin (1/2 packet)
1/2 cup boiling water
3 ounces lime Jell-O gelatin (1 box)
1/4 cup cold vodka
Purple Jelly Layer
1/2 cup cold water
3 1/2 g unflavored gelatin (1/2 packet)
1/2 cup boiling water
3 ounces grape Jell-O (1 box)
1/4 cup cold vodka

Preparation

Fill each skull with 2-3 gummy worms; set aside.
To make the white layer: Add the cold water to a large bowl and sprinkle the gelatin on top. Let stand for 5 minutes. Whisk in the boiling water to completely dissolve gelatin. Whisk in the sweetened condensed milk. Divide the mixture evenly between each skull cavity. Refrigerate until firm, about 15 minutes.
To make the green layer: Add the cold water to a medium bowl and sprinkle the unflavored gelatin on top. Let stand for 5 minutes. Add the boiling water and lime jell-o and whisk to completely dissolve. Stir in the vodka. Pour the mixture over the white layer in each skull chill until firm, about 15 minutes.
To make the purple layer: Add the cold water to a medium bowl and sprinkle the unflavored gelatin on top. Let stand for 5 minutes. Add the boiling water and grape gelatin and whisk to completely dissolve. Stir in the vodka. Pour the mixture over the green layer in each skull chill until completely firm, about 3 hours.
To unmold, gently loosen the top of the jello with your fingers. Dip the bottom of the pan in a baking dish filled with hot water for 10 seconds. Invert pan to unmold Jelly Skull Shots.
Buy Now: Skull Pan - $30.06.
https://amzn.to/2A3hHYJ.
Disclaimer: the above is an affiliate link, from which Genius Kitchen may earn a commission. The presence of these links does not imply an endorsement of any product or service. Price and stock may change after publication date (10/1/18).