Fireball Caramel Apple Jello Shots in Real Apples



  • 10 small red or green apples
  • 1/2 c. water
  • 1/2 c. milk or cream
  • 1 envelope Land o Lakes caramel or regular hot chocolate
  • 1/4 c. brown sugar
  • 2 envelopes Knox Gelatin
  • Yellow food coloring
  • 1/2 c. Butterscotch Schnapps
  • 1/2 c. Fireball


  1. Cut apples in half from the stem down. Use a melon baller to hollow out apples.
  2. Mix 1/2 cup water and 1/2 cup milk or cream with envelope of hot chocolate in a medium sized sauce pan. Add brown sugar and hot chocolate mix.
  3. Whisk to make sure all the chocolate is combined. Sprinkle gelatin on top and let sit a minute to activate. Turn on low/medium heat and mix until gelatin and sugar is dissolved (but don’t boil).
  4. Add drops of yellow food coloring until you get the caramel color desired. (Shouldn’t take more than 5 or so drops.)
  5. Pour in 1/2 cup butterscotch schnapps and 1/2 cup Fireball.
  6. With apples arranged so they fit tightly and secure on a cookie sheet or in muffin tins, pour caramel jello mixture into apples. Refrigerate for at least 3 hours, or until caramel jello is totally firm.
  7. Right before serving, cut halves in half again and then in half again. (If you slice them too far in advance they will brown).

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