Cotton Candy Jello Shots
Cotton Candy Jello Shots are quick and easy to make and taste just like your favorite county fair food. Prepare them with or without alcohol for a sweet snack or spiked shot.
Servings: 15 2-ounce Shots
Calories: 82kcal
Ingredients
- 1 box Blue Jello (3 ounces)
- 1 box Pink Starburst Jello (3.94 ounces)
- 2½ cups Boiling Water (divided 1 Cup + 1 ½ Cups)
- 2 cups Whipped Cream + Garnish
- ½ cup + ⅔ Cup Vodka
- Pink Cotton Candy
- Blue Cotton Candy
- Corn Syrup
- Pastel Nonpareil Sprinkles
Instructions
- Place the sprinkles in a small bowl.
- Using a small paint brush, lightly dip it into the corn syrup and brush it around the rim of each shot glass. Wherever the corn syrup touches, that’s where sprinkles will be sticking, so make the line as thick or as thin as you prefer. As you finish each glass, dip the top in the sprinkles and roll it around until you’re satisfied with the coverage.
- Add the pink jello to a medium mixing bowl and add 1 ½ cups boiling water. Stir until the jello is fully dissolved. Add the ⅔ cup vodka and stir. Take about 2 cups worth of pink cotton candy and put it directly in the pink jello mixture and stir once more.
- Using an injector, carefully fill each shot glass ⅔ of the way full with the pink jello, being careful to not get the sprinkles wet. Place in the fridge for an hour, or until set.
- While the pink jello is chilling, place the blue jello in a medium mixing bowl and add 1 cup of boiling water. Mix until dissolved. Add ½ cup vodka and stir. Add about 2 cups worth of blue cotton candy, Stir once more.
- Add 2 cups whipped cream and whisk until fully combined.
- If the mixture is still pretty warm, let it cool to room temperature. Using the injector, carefully fill the shot glasses the rest of the way.
- Place them back in the fridge for another hour or until they’re fully set. Top with whipped cream, more sprinkles, and some cotton candy, if desired, and enjoy!
Notes
Storage:
- To Store: You can store your jello shots covered in the fridge without garnish for up to a week.
- To Freeze: I do not recommend freezing these jello shots!
- I like to line up my shot glasses on a flat, firm, moveable surface like a tray or cookie sheet. This makes it easier to move them back and forth from the fridge.
- You’ll want to whisk the blue mixture about halfway through filling the glasses so it keeps the whipped cream mixed in well.
- It is much easier to use a very small bowl for the sprinkles and not a plate or bigger bowl. It makes it much quicker to coat them.
- The corn syrup will dry quickly, so be sure to get those sprinkles on ASAP.
Fresh cotton candy would truly be the best for this recipe, but it’s not easy to get fresh cotton candy. - Make sure when you put the liquid into the glasses that it doesn’t touch the sprinkles as you don’t want their color to run or make them fall off.
- I used an injector because it ensured a safe and quick method for filling the glasses. I didn’t find anything else that worked as well.
- The cotton candy will melt within a few minutes of being on the shots. So, don’t garnish your shots unless you’re serving immediately.
Nutrition
Calories: 82kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 56mg | Potassium: 13mg | Sugar: 10g | Vitamin A: 55IU | Calcium: 10mg | Iron: 0.02mg