Halloween Candy Corn Jello
1 envelope of unflavored gelatin
1 (3-oz) box of orange-flavored gelatin
1 (3-oz) box of pineapple-flavored gelatin
1 (14-oz) can of sweetened condensed milk
Yellow food dye
In a medium bowl, sprinkle an envelope of unflavored gelatin evenly over 1/4 cup cold water and allow the gelatin to absorb the water for 2 minutes. Stir in 1/2 cup boiling water for 2 minutes until the gelatin is completely dissolved.
Add 1/2 cup of sweetened condensed milk and stir until mixture is even and creamy.
Pour mixture into molds (either individual-sized molds or one big one), filling mold(s) one-third of the way full.
Place the molds in the refrigerator until the gelatin begins to set but is not firm (about 10 minutes for individual molds). When you tilt the mold the gelatin should not run but it should stick to your finger or the back of a spoon when touched. If the gelatin is not set enough when you add the next layer, the layers will run together. If it gets too firm, the layers will not adhere to each other and will slide apart when unmolded.
Meanwhile, in a medium bowl, add 1 cup of boiling water to the package of orange gelatin. Stir for two minutes until the gelatin is fully dissolved. Stir in 2 tablespoons of sweetened condensed milk until mixture is even and creamy. Stir in 3/4 cup cold water until mixture is even.
Place the bowl of orange gelatin in the refrigerator until it thickens to the consistency of pudding. Gently spoon over the white gelatin in the molds. Refrigerate again until gelatin gets firm as in Step 4.
Meanwhile, in a medium bowl, add 1 cup of boiling water to the package of pineapple gelatin. Stir for two minutes until the gelatin is fully dissolved. Stir in 2 tablespoons of sweetened condensed milk until mixture is even and creamy. Stir in 3/4 cup cold water until mixture is even. If the mixture does not appear to be yellow enough, add a drop or two of yellow food dye to create some vibrancy to the color. Stir until even.
Place the bowl of pineapple gelatin in the refrigerator until it thickens to the consistency of pudding. Gently spoon over the orange gelatin in the molds. Refrigerate overnight to allow gelatin to get set.
To unmold your gelatin mold, fill a sink, basin, or large bowl with warm water. Dip the mold just to the rim in the warm water for about 10 seconds. Lift from water, hold upright, and shake slightly to loosen the gelatin from mold. Place a cold, moistened plate over the top of the mold and invert the plate and mold together. Carefully lift the mold. If gelatin does not release, dip the mold in warm water and try again.
Looking for some other fabulous and spooky treats to prepare for Halloween? We have just the dessert line-up for you. Click through to find a few of Kitchen Daily's top Halloween recipe suggestions.
Black Widow Bite Cookies
Whether you're into the spooky fun, or are a scaredy cat like us, we hope these cookies will satisfy your sweet tooth!
Want the recipe? Click here: Black Widow Bite Cookies
Pumpkin Spice Sugar Kisses Cookies
The ultimate Fall and Halloween treat!
Grab the recipe and try them out!: Pumpkin Spice Sugar Kisses Cookies
Spooky and delicious, arrive to your Halloween party in style with cupcakes that are sure to give attendees a fright!
Click here to get the recipe: Graveyard Cupcakes
Spider Web Cupcakes
These delectable cupcakes are an easy way to make your next Halloween party festive and fun.
Want the recipe? Click here: Spider Web Cupcakes
Scare away your Halloween sweet tooth with this hauntingly delicious dessert, featuring a swirl of chocolate in a creamy, orange tinted cheesecake, topped with easy to make bat cookies.
Want the recipe? Click here: Bat Cheesecake
Ghosts and Goblins in the Graveyard Cake
Get the whole family involved in decorating this "spook-tacular" cake that uses store-bought cakes and cookies to make fun, quick work of a hauntingly good dessert.
Want to try this frightfully delicious dessert? Grab the recipe: Ghosts and Goblins in the Graveyard Cake
Growing up, candy corn was one of my favorite Halloween treats....to be honest, it still is. So I decided to make these wiggly replicas of the iconic Halloween candy -- with a twist. While candy corn has more of a generic sugar flavor, my jello has a creamy, tropical flair, thanks to orange- and pineapple-flavored gelatin and sweetened condensed milk. I think half the fun in these molds are the surprising flavors (atypical for fall and Halloween); they'll be a refreshing change to all the usual sugary treats.
This recipe can be made in one large mold and sliced to serve, or it can be prepared in little individual molds. The mini molds I used are vintage and were purchased from eBay.com, but more modern silicon molds will work just as well. (Wilton, for example, makes a great line of creative bakeware.)
Check out our slideshow above to learn how to make this delicious treat (and find a couple bonus Halloween dessert recipes!).
Article and Image Credit: Victoria Belanger