Monday, January 9, 2012

Candy Cane Martini Jelly Shots

 

IMG_7662

If you have a bunch of candy cane’s leftover from Christmas here’s the perfect thing to use them with. These babies are strong so be sure you don’t cut them in too big of squares. I doubled the recipe so my pictures below will be more then what the original recipe calls for.

Candy Cane Martini Jelly Shots
(Adapted from JellyShotTestKitchen via tablespoon.com)

Printer Friendly Version

2/3 cup water
1/3 cup sweetened condensed milk
2 envelopes plain gelatin
3/4 cup vanilla vodka
2 tbsp white chocolate liqueur (or white creme de cacao)
3 tbsp peppermint schnapps (or to taste - up to 4 tbsp may be added)
10 each small peppermint candies, or candy canes, crushed, for garnish (if desired)

Recommended pan: glass or non-reactive metal standard 1 lb loaf pan (approximately 8” x 4”)

Pour water into a small saucepan. Sprinkle with the gelatin and allow to soak for a minute or two.

IMG_7534IMG_7535

Heat over very low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Stir in sweetened condensed milk. Remove from heat.

IMG_7536

Add the vodka, liqueur and schnapps, stirring well to incorporate.

IMG_7538

Pour into pan and refrigerate until fully set, several hours or overnight.

IMG_7541IMG_7543

To serve, cut into 1 inch squares.

Immediately before serving, garnish with crushed peppermint candies, if desired.

IMG_7664IMG_7660

2 comments: