This instructable will guide you through the process of making Skull Jello Shots using a silicone mold. Around, the holidays, it should be easy to find a variety of molds available at local retail stores like Target, Walmart & Michaels.
Step 1: Ingredients
1 Skull Silicone Mold
3 6(oz) boxes of Jello - I used grape, orange & raspberry
1 Bottle of Vodka - 10(oz)= 1 1/4 cup vodka per box. may substitute your alcohol of choice
Water - 16(oz)= 2 cups boiling per box & 6(oz)= 3/4cup cold per box.
Mini Cupcake Liners
Small measuring cups or squeeze bottles
Step 2: Spike the Jello
To make the spiked jello, empty contents of each jello packet into separate bowls. Bring 8 cups of water to a boil on stove over high heat. I boiled two more cups of water than needed, because some of the water with boil off. Pour two cups of water into each bowl with jello powder. Stir to dissolve. Next, pour 3/4 cup cold water into each bowl. Last, add 1 1/4 cup vodka to each bowl and stir to combine.
You may adjust ratio of vodka or alcohol to suite your own taste.
Step 3: Prepare the Mold to Set Jello
To prepare the mold for the jello, generously spray with Pam, or other cooking spray.This will help ease the skulls out of the mold once set. Pour contents of spiked jello into 3 small separate measuring cups or squeeze bottles.Place mold onto small plate or baking sheet. Gently pour a row of the first color into mold. Repeat with remaining colors.
Place plate or baking sheet with skull mold into the refrigerator to set. Setting times may vary. I waited 4 hours just to be safe.
Step 4: Remove Skulls
Once the jello is set, remove the mold from refrigerator. Fill a deep baking tray with warm water and place mold inside for no longer than 1-2 minutes. Make sure the water is warm, but not boiling or to hot or jello will liquify. Remove the mold from the baking tray and invert each section of the mold separately onto a cutting board or hard surface.
Step 5: Shoot Responsibly!
Gently place Skull Jello Shots into mini cupcake liners and refrigerate until ready to serve.