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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)

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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.

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

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

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

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To serve, cut into 1 inch squares.

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

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