JELLO BEANS MOLD RECIPES

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CHRISTMAS JELLO SALAD RING RECIPE - TABLESPOON.COM



Christmas Jello Salad Ring Recipe - Tablespoon.com image

This delightfully retro “salad” would be right at home in an episode of Mad Men. The pretty layers are infused with booze for an adults-only dessert that’s basically the classiest jello shot ever.

Provided by Tablespoon Kitchens

Total Time 8 hours 0 minutes

Prep Time 2 hours 0 minutes

Yield 16

Number Of Ingredients 7

4 cups water, divided
3 envelopes plain gelatin, divided
2 packages (3 oz. each) cherry-flavored gelatin dessert mix
2 packages (3 oz. each) lime-flavored gelatin dessert mix
3 cups rum or vodka (chilled in freezer), divided
2/3 cup vanilla yogurt, divided
1 can sweetened condensed milk

Steps:

  • Lightly spray Bundt™ pan or gelatin mold with non-stick cooking spray. Wipe off excess spray with a paper towel.
  • Pour 3/4 cup water into a saucepan and sprinkle with 1 teaspoon of plain gelatin and let it dissolve for 1-2 minutes. Heat over low heat, stirring constantly, until dissolved (about 5 minutes). Add 1 package of cherry gelatin and whisk until completely dissolved, at least 2 minutes. Add 1/2 cup cold liquor and stir to combine.
  • Pour 3/4 cup of the cherry gelatin mixture into your prepared pan or mold and refrigerate 20-30 minutes, until gelatin is slightly firm but still sticks to your finger when touched. Meanwhile, refrigerate the remaining cherry gelatin mixture in bowl about 5 minutes or until slightly thickened. Gradually stir in 3 tablespoons of yogurt until well blended, and allow mixture to reach room temperature.
  • Gently spoon yogurt mixture over the layer of plain cherry gelatin and return to the refrigerator for 15 minutes until layer is set but not firm. (Again, it should stick to the finger when touched.)
  • To make the white layers, dissolve 2 packets of plain gelatin in 1 cup water for a minute or two. Slowly bring to a boil, stirring constantly. Remove from heat and stir in sweetened condensed milk. Pour 3/4 cup of this mixture over previously set red layers and refrigerate until slightly firm, checking after 10 minutes. Reserve remaining sweetened condensed milk mixture for additional white layers.
  • To make your first set of green layers, repeat steps 2-4, using lime gelatin in place of cherry. When clear green and creamy green layers are formed and still sticky to the touch, top with 3/4 cup of remaining sweetened condensed milk mixture to form your second white layer. Refrigerate until partially set.
  • Repeat all steps with remaining red gelatin, sweetened condensed milk, and green gelatin layers, for a total of 11 alternating clear, creamy and white layers. Your final layer should be a creamy green layer.
  • Refrigerate overnight. To unmold, fill a larger container or clean sink with warm (not hot) water. With clean fingers, loosen the gelatin around the edges of the mold cavities. Next, submerge the mold in the water almost up to the top edge for 5-10 seconds until edges have completely loosened from the mold. Dry the outside of the mold with a towel, place your serving platter on top, and invert to plate.

Nutrition Facts : Calories 280 , CarbohydrateContent 35 g, CholesterolContent 10 mg, FatContent 0 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 140 mg, SugarContent 34 g, TransFatContent 0 g

HOW TO MAKE SUGAR SKULLS (CALAVERA DE AZúCAR) RECIPE ...



How to Make Sugar Skulls (Calavera de Azúcar) Recipe ... image

Traditional Day of the Dead Sugar Skulls are decorated with a rainbow of colored royal icing.

Provided by Hungry Happenings

Total Time 4 hours 0 minutes

Prep Time 1 hours 30 minutes

Yield 4

Number Of Ingredients 9

Betty Crocker™ gel food color
1/4 cup meringue powder
6 cups granulated sugar
1/3 cup water
7 1/2 teaspoon meringue powder
6 teaspoons water
1 pound powdered sugar
Royal Icing
Sugar Skulls (makes 4 medium 3-D skulls)

Steps:

  • Mix the sugar, meringue powder and water together until all the granules of sugar are wet. Pick up a handful of the mixture and squeeze in your hand. If it holds together, its ready. If it falls apart, it will need a tiny bit more water.
  • Fill your skull mold with the wet sugar, pressing down on the sugar, compacting it as you go. Fill both the front and back skull cavities with the sugar. Scrape off the excess sugar.
  • Cut a piece of parchment paper and a piece of cardboard just a bit bigger than your mold. Set the parchment paper down on top of the mold. Set the cardboard on top of the paper. Grab onto the mold and cardboard, and carefully flip the whole thing upside down. Set it on the counter, then carefully lift the mold up off the sugar skulls. The mold should pop right off. If the sugar sticks, it's too wet. Scrape it out of the mold, clean the mold, and add some more dry sugar to the mixture and try molding it again. If your sugar skulls do not hold together, the mixtures needs more water.
  • Your sugar skulls now need to dry. Midway through the drying cycle you need to carefully flip them over so the back sides can dry out at well. They should be ready to decorate in 12-24 hours.
  • Make royal icing. Beat together powdered sugar, meringue powder, and water until its shiny and will hold stiff peaks.
  • Once your skulls are dried, spread a thin layer of royal icing on the flat part of the back side of each skull. Press the front and back sides together. Use your finger to wipe off the icing that oozes out from in between the two pieces. Allow the skulls to dry for at least an hour.
  • After your skulls are dry, they are ready to decorate. Color small bowls full of royal icing using food coloring. If you wont be using the icing right away, be sure to cover each bowl with plastic wrap.
  • Pipe royal icing onto the skulls. Any simple or elaborate designs. Get as creative as youd like and use lots of bright colors on each skull for a dramatic appearance.
  • Allow your sugar skulls to dry for several hours before using them as decorations for your Day of the Dead event.

Nutrition Facts : ServingSize 1 Serving

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