How To Make Caramel Apple Shots

Once in a while, a party trick comes along that grabs our attention. Food blogger Michelle Oddis of That's So Michelle loves making caramel apple shots we can't imagine anyone would turn down. Using, wait for it, real fruit and time-tested formulas for tasty, jiggly shots that stay put in their edible "shotglasses," Michelle's gotten Food Republic on the gimmicky Halloween bandwagon we've been resisting so fiercely. Try out these irresistible boozy apple treats (and don't hold your breath for a candy corn cocktail on our end).

Here's what you'll need:

  • 10 small granny smith apples
  • 1 envelope knox gelatin
  • 1/2 cup water
  • 1/2 cup coconut milk
  • 2 drops yellow food coloring
  • 1 envelope Land 'o Lakes caramel hot chocolate (regular would do just fine if you can't find caramel)
  • 1/4 cup sugar
  • 1/2 cup butterscotch schnapps
  • lemon juice
  • Hollow out apples

    Halve and hollow out apples, cutting them from the stem down using a melon baller or spoon. Squeeze some lemon juice on top to reduce browning. 

    Make filling, pour in

    Whisk water with envelope of hot chocolate in a medium saucepan, then add coconut milk. Sprinkle gelatin on top and let sit for a few minutes. Mix over medium-low heat until combined.
    Add sugar and simmer until dissolved. Add food coloring until you get the caramel color desired (two should do it). Let mixture cool to warm and pour in butterscotch schnapps. 

    Arrange apple halves tightly on a cookie sheet, pour caramel mixture in and refrigerate overnight. 

    Set and slice

    Cut halves in quarters and those quarters in half again. Serve immediately. (The lemon juice can only prevent the browning for so long).