Candy Corn Jello Shots

5 from 6 votes

Candy Corn Jello Shots are so easy to prepare and make the perfect Halloween party food. Whether you slurp it, chew it, or eat it with a spoon (boring!), these shots taste sweet like the classic candy but are served as a jello cocktail concoction with a kick!

Prep Time15

Chill Time3

Total Time3 15

Course: cocktail

Cuisine: American

Servings: 2-Ounce Shots

Calories: 106kcal

Author: Jennifer Fishkind

Ingredients

White Layer:

2 packets Unflavored Gelatin (0.25 ounces each)
½ cup Vodka
½ cup Boiling Water
½ cup Simple Syrup
½ cup Whipped Cream
½ teaspoon Almond Extract

Orange Layer:

1 box Orange Gelatin (3 ounces)
¾ cup Boiling Water
½ cup Cold Water
½ cup Vodka
⅓ cup Whipped Cream

Yellow Layer:

1 box Yellow Jello (3 ounces)
¾ cup Boiling Water
½ cup Cold Water
½ cup Vodka
⅓ cup Whipped Cream

Garnish (optional):

Whipped Cream
Candy Corn

Instructions

Add the vodka for the white layer to a medium mixing bowl.
Pour the gelatin packets over the top and give it a light mix to ensure all of the powder gets wet.
Leave the gelatin to sit for about 3-5 minutes or until bloomed.
Pour the boiling water over the top and mix until fully dissolved.
Add the simple syrup and give a slight stir.
Add the whipped cream and whisk until fully combined. Do your best to not whisk hard as you don’t want to become too foamy.
Using an injector or pourable measuring glass, fill each shot cup to about a third full.
Place in the fridge on an even surface for about an hour until set.
When the white layer is almost set, add the orange jello to a medium mixing bowl and add the boiling water.
Stir until dissolved and add the vodka and cold water. Stir.
Add the whipped cream and lightly whisk until combined.
Let the jello sit and cool down a bit more as the white layer finishes setting. About 15 minutes.
Using the injector or pourable measuring cup again, fill the shot glasses another third of the way with the orange jello mixture.
Chill for another hour or until set.
Repeat steps 9-14 for the yellow layer.
Once the yellow layer has fully chilled, top with a dollop of whipped cream and some candy corn, and enjoy!

Notes

Yields: About 20 2-Ounce Shots

Storage:

You can store your jello shots, uncovered, in the fridge for up to 2 days or covered for up to 5 days.

Tips:

I use a basic Wilton 1M frosting tip and disposable frosting bag to put the dollop of whipped cream on top of the shots. You can find it or a similar tip at most grocery stores such as Walmart.
Do not garnish the shots if you’re not serving them right away. If you garnish them and then stick them in the fridge, the whipped cream gets stiff and the candy gets sticky and chewy. It’s gross. They’re quick and easy to garnish, so fancy them up right before serving.
If using glass shot glasses, you might provide mini spoons to serve the shots with as you won’t be able to loosen the sides of the shot like you might in a typical plastic shot cup.
These can be made ahead and should last for at least two days, uncovered in the fridge. However, if they’re covered well, they will last about 5 days. Do not freeze.
You can use smaller shot glasses or cups, and you will get more shots out of this mixture. Each color just gets a third of the glass you use. It’s a pretty easy transition.
You can skip the almond extract in the white layer, if preferred. It just gives it more of a candy corn flavor to match the theme. You can even add other flavorings in its place such as a fruity flavor to go with the other two layers.
You may end up with really light white lines in between each layer due to the whipped cream settling in each layer. There’s really no way around this unless you skip the whipped cream, but the whipped cream helps define each layer since they give a see through color otherwise and the orange taints both the white and yellow

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