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Mix the sugar into the espresso, followed by 2 gelatin packets, then the vanilla. Pour in your pan, then chill to set. Once firm, poke holes into the surface using a toothpick. Prep the Irish cream layer. Heat a cup of Bailey's until just slightly simmering, then melt the gelatin by whisking it into the warm liqueur.
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Place two cups hot water and three tablespoons sweetened condensed milk into a sauce pot on medium heat on the stove. Bring to a boil and then turn off heat. Whisk in Knox clear gelatin until completely dissolved in the hot water mixture. Pour in one cup Bailey's Irish cream and one cup water. Whisk well.
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Boil one cup water with two tablespoons sweetened condensed milk. Mix in green jello mix into the boiling water. Whisk well. Add 1/2 cup rum and 1/2 cup cold water. Whisk well. Pour green layer to 1/3 of the cup. Place a lid on top of the jello shot cups and pop into the fridge for two hours or until set.
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How to Make Baileys Irish Cream Jello Shots. Step One - Place two cups of hot water in a saucepan on the stove. Add 3 tablespoons condensed milk and bring to boil over medium heat. Turn off burner. Whisk in Knox clear gelatin until completely dissolved in the hot water mixture. Step Two - In a separate bowl or measuring cup, add one cup Bailey.
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Instructions. In a bowl, pour in the Jell-O and then add the boiling water. Stir until the Jell-O is fully dissolved. Into the same bowl, add the cold water followed by the vodka. Mix everything together thoroughly. Pour the mixture into shot glasses or any small containers, and then chill them in the refrigerator.
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Place the hot coffee in a saucepan. Sprinkle the gelatin on top and whisk until dissolved. Add the sugar and whisk well to incorporate. Add the Bailey's Irish Cream and stir well. Place the plastic soufflé cups on a large plate or tray. Pour the hot gelatin mixture into each cup, filling almost to the top (you will want to leave room for the.
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Heat 1 cup of Baileys Irish Cream on the stovetop or in a microwave safe bowl. Heat until it almost simmers, then briskly whisk in 3 packets of unflavored gelatin, making sure there are no clumps. Then whisk the remaining bottle of Baileys into the mixture. Pour the Baileys gelatin over the coffee gelatin.
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Fill shot glasses halfway and refrigerate until set, 2 to 4 hours. Sprinkle remaining 1/2 package unflavored gelatin into a heat-resistant bowl and pour boiling coffee on top, stirring to dissolve. Add Irish cream liqueur and stir until well incorporated. Pour coffee mixture into the half-filled shot glasses on top of the previous layer.
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Butterfinger Shot. Close your eyes and think back to the last time you enjoyed that crunchy, caramel, chocolatey Butterfinger. Now open your eyes, gather the ingredients from your cabinet, and find yourself transported. Consider dipping the rim in chocolate syrup for a sweet touch. bhofack2 / iStock via Getty Images.
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Method. Add Guinness to a bowl and lightly sprinkle 5 tsp gelatin on top, covering the entire surface. Wait 1 minute to allow the gelatin to bloom. Add in chocolate liqueur and 1 cup hot water and stir until gelatin has dissolved. Divide evenly between shot glasses, filling until about ½ - ⅔ way full.
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Heat over medium heat, whisking until the gelatin powder is dissolved, about 2 minutes. Do not let the water come to a boil! Remove the pot from the heat and stir in the Baileys, butterscotch schnapps, and Kahlua. Pour evenly into shot cups and refrigerate until set, about 2-3 hours (or overnight).
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Bring to a boil and then turn off the heat. Whisk in Knox's clear gelatin until completely dissolved in the hot water mixture. Pour in one cup of Bailey's Irish cream and one cup of water. Whisk well. Pour into the jello shot cups 5.5 oz (large) or 2.2 oz. cups (small). Place in the fridge overnight.
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This Baileys jello shot recipe is unique because the jello shots can be turned into whatever shape you want at the end. The jello shots are set in a 9×9 baking dish. Then you can cut them into squares or whatever shape you desire! Hot coffee, Baileys Irish cream, and unflavored gelatin make the jello shots.
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Attach the chilled whisk to the electric mixer whipping the ingredients on medium-high speed for 3-4 minutes. (Or until medium peaks form) Add the piping tip in the piping bag. Scoop the whipping cream into a piping bag. Remove the Baileys jello shots from the refrigerator.
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Boil the Water, and pour it in a large measuring cup with a spout. Sprinkle the Gelatin over the water, and let the gelatin bloom for 15 minutes, until completely dissolved. Stir well, and add the Bailey's Red Velvet Cupcake. Stir to combine until well mixed. Add the Sugar and the food coloring and stir until Sugar dissolves.
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For Bailey's Layer: Boil 1 cup water. In a bowl add 1/2 cup cold water and 1/2 cup bailey's. Whisk in 1 pack of the clear gelatin. Add in hot water and whisk well. Pour bailey's Irish cream layer over the top of the green layer. Let set for two hours in the fridge. The jello should be set. Check by shaking the cups.