Ingredients:
10 small granny smith apples
1 envelope knox gelatin
1/2 c. water
1/2 c. coconut milk
2 drops yellow food coloring
1 envelope Land o Lakes caramel hot chocolate (regular hot chocolate would do just fine if you cant find the caramel)
1/4 c. sugar
1/2 c. butterscotch schnapps
Lemon juice
Directions:
Half and hollow out apples cutting them from stem down. You can use a spoon or melon baller to hollow out the apples. After hallowing them, squeeze some lemon juice on top to reduce browning.
Mix 1/2 c. water with envelope of hot chocolate in a medium sized saucepan. Whisk it to make sure all the chocolate is combined. Add coconut milk, whisk again.
Sprinkle your gelatin on top and let it sit for a few minutes. Turn on low/medium heat and mix the gelatin until all is combined.
Add 1/4 c. sugar and simmer slightly until sugar is combined. Add your food coloring until you get the caramel color desired (can use more than 2 drops if you wish). Let the mixture cool to warm. Pour in butterscotch schnapps.
With your apples arranged so they fit tightly and secure on a cookie sheet, pour your caramel jello mixture into your apples. Refrigerate overnight.
Cut halves into quarters and those quarters in half again. Serve immediately (the lemon juice will only prevent browning for a short period of time). Trim off the sides of the apples that may have browned too much.
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