S'mores Jell-O Shots - Jello Shot Recipes -

If you're looking for a creative way to up the fun factor at your next summer party, it's hard to beat the festive appeal of Jell-O shots. Luckily, That's So Michelle blogger Michelle Cordero's upcoming book Jelly Shots, available in August, features a colorful collection of inventive new jelly shot recipes for every occasion and holiday you could possibly think of.

The book contains 70 easy-to-follow recipes, but currently we're obsessing over these s'mores Jell-O shots. You can skip the actual campfire—you won't be toasting these marshmallows, but rather hallowing them out and infusing a jelly shot inside. Filled with chocolate vodka and dipped in graham cracker crumble, these cute adult treats are just the thing for a summer night spent under the stars.

Here's the recipe, courtesy of Michelle:

S'MORES SHOTS

❋ Makes 24–30 shots

Ingredients

28-ounce (793 g) bag large marshmallows

1 cup (240 mL) water

1 tablespoon (28 g) hot chocolate mix

2 x ¼-ounce (7 g) packet Knox gelatin

1 cup (240 mL) chocolate-flavored vodka

1 cup (130 g) baking chocolate or 1 cup

(175 g) chocolate chips, melted

1 cup (84 g) crushed graham crackers

Instructions

1. Use a melon baller to hollow out or clean fingers to pinch out the centers of the marshmallows. Let marshmallows sit out for 1–2 hours to harden.

2. Add water and hot chocolate mix to a medium saucepan and whisk until combined. Sprinkle in gelatin and let it sit for 1 minute, letting the gelatin activate. Place saucepan over medium heat, whisking until gelatin dissolves. Bring to a light simmer, then remove from heat. Add the vodka.

3. This step is really important. Let the mixture cool. It should be at least room temperature before you pour it into the marshmallows—if it's hot, it will melt the marshmallow and it won't work.

4. Pour mixture into a spouted bowl or measuring cup, then carefully pour it into the hardened, hollowed-out marshmallows. Save any leftover mixture in case you need to top off shots as they set. Refrigerate for 2 hours, or until firm.

5. Refrigerate until serving. To serve, dip the marshmallows into the melted chocolate, then roll the marshmallows in crushed graham crackers.

For more inventive jelly shot recipes, check out Michelle's upcoming book, Jelly Shots: A Rainbow of 70 Boozy Recipes, which is currently available for pre-order, and will be available wherever books are sold in August. For more information, visit the Quarto Publishing Group's website.

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