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Thread: Jello Jigglers

  1. #1

    Default Jello Jigglers

    Does any have any good tips for making alcoholic jello jigglers? I love to make jello shots and usually use cups, for Halloween I make them in syringes which people love. But I have tried jigglers twice now and they do not harden up enough to come out of their mold in a solid piece. The first time I just used the box recipe and made them in a pan, hoping to use cookie cutters to get them out. The second time I added a packet of unflavored gelatin to the mix and put them in ice cube trays sprayed with Pam... still didn't come out. Help???
    "And in the end I guess I had to fall... always find my place among the ashes" - Evanescence, 'Lithium'

  2. #2
    Join Date
    Jul 2009
    Location
    NC
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    Default

    I buy the little cups and lids like you put catsup and mustard in at a food bar from Fred's Food this way the cup in covered. I make all different flavors and put them in a big bowl and people get them as they want. Last year I made 500. Only had about 50 left after the party. I use 1 cup of alchol for the cold water it calls for after you boil the mix.

  3. #3

    Default jigglers

    I use the same cups you're talking about for my regular jello shots, but I cannot get them to harden in a mold. They fall apart if I try to dump them out. The box recipe for jigglers calls for only hot water, no cold water. Which is why, I assume, adding cold alcohol would ruin the process.

    But maybe since you cover yours that might help the setting? Because I didn't cover mine when I made them
    "And in the end I guess I had to fall... always find my place among the ashes" - Evanescence, 'Lithium'

  4. #4
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    NC
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    If you use the recipe for jello only they they set firm . I don't take them out of the cups I leave them in, I also tried this one year and it did not work so I let everyone serve theirselves. Try a small batch and see if they work this way before you make the whole lot.

  5. #5

    Default

    I am also trying something along these lines. I remember making my jello shots in previous years that it takes much longer for them to harden and set than regular jello without the alcohol, so perhaps the molds will also take longer. How long did you let them set? I am going to be experimenting with making some soon, so if I figure out a way to make them work, I'll let you know.

  6. #6
    Join Date
    Sep 2009
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    Winnipeg, MB Canada
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    Default

    Here is some info I've gathered when I was looking for recipes a few years ago. Hope some of it helps you!

    Practical Tips for Making Jello Shots:
    Never cook the alcohol or pour it into boiling water unless you want non-alcoholic jello shots.
    Allow more time than usual for the Jello to set because of the alcohol in it.
    Too much alcohol overpowers the shooter, making it unpalatable. A good rule of thumb is to use alcohol equal to half the water called for (all of the cold water).
    Using plastic Jello shot cups with lids is the easiest means of storing and serving Jello shooters. The lids make for easy stacking in the refrigerator. To serve, simply place the containers on ice in a punch bowl.
    To eat Jello shooters, run your finger or a popsicle stick around the edge of the shooter to loosen it and shlurp it down like an oyster on the half-shell. Please eat responsibly.
    A lot of jello shot recipes call for '1 package' of Jello, without specifying the package size, but you can figure that out by the total amount of liquids in the recipe:
    o A small (3-ounce) box of Jello calls for a total of 2 cups of liquid.
    o A large (6-ounce) box calls for 4 cups of liquid.


    The Basic Vodka Jello Shot Recipe is an excellent way to learn how to make Jello shots. The principles are the same for every other shooter recipe:

    1 (6-ounce) box of Jell-O, flavor of your choice
    2 cups boiling water
    2 cups vodka

    Directions:
    In a bowl, pour the boiling water over the Jello and stir until thoroughly dissolved. Cool to room temperature, then stir in the vodka. Pour the mixture into shot glasses or Jello shot cups. Refrigerate until well-set, at least 6 hours. Makes 32 1-ounce jello shots, give or take.

    Jello Shot Recipes:

    Margarita Jello Shots
    1 6-ounce package lime Jello, 2 cups boiling water, 1 1/2 cups white (not gold) tequila, 1/4 cup Triple Sec or Cointreau, 1/4 cup fresh lime juice

    Pina Colada Jello Shots
    1 6-ounce package pineapple Jello, 2 cups boiling water, 2 cups Malibu (coconut) rum

    Rum and Cola Jello Shots
    1 6-ounce package cherry Jello, 1 cup boiling cola, 1 cup cold cola, 2 cups light rum

    Champagne Jello Shots
    1 6-ounce package white grape Jello (or just grape flavor), 2 cups boiling water, 2 cups champagne or sparkling wine

    Dreamsicle Jello Shots
    1 6-ounce package orange Jello, 2 cups boiling water, 2 cups vanilla liqueur

    Mix and Match flavors:

    Raspberry Sour Puss & Raspberry Jello
    Peach Schnapps & Peach Jello
    Malibu Rum & Pina Colada Jello
    Amaretto & Orange Jello
    Watermelon Puckers & Strawberry Jello
    Strawberry Puckers & Strawberry Jello
    Malibu Rum & Strawberry Jello
    Watermelon Jello with Raspberry Sour Puss - tastes like a jolly rancher

    Lemon Jello with 3/4c Lemon Vodka & 1/4 c Lemon Juice.

    Orange Jello with 3/4c Orange Vodka & 1/4c OJ (or 1/4 c peach schnapps or 1/4 c Grand Marnier)
    Strawberry Jello with 1 Cup of Boiling water and add 1 Cup of Raspberry Sour Puss

  7. #7

    Default

    I have no problems making normal jello shots. In fact, I'm known for my amazing recipes that I bring to parties. It' the jello JIGGLERs, the ones you can pick up and hold, those are what I need help with.
    "And in the end I guess I had to fall... always find my place among the ashes" - Evanescence, 'Lithium'

  8. #8
    Join Date
    Sep 2009
    Location
    Winnipeg, MB Canada
    Posts
    33

    Default

    I was coming back to edit my post, but got busy with my little ones -- you beat me to posting though

    To make more of a 'jiggler' recipe, you need to cut the amount of liquid used. The alcohol is what makes it take longer to set and not hold a firm shape. If you cut the water amount the jello doesn't dissolve completely and you get a nasty sediment at the bottom of your mold.

    Which recipe and proportions have you tried (that did not work) ? I use 1 large box of jello (or 2 small), 1 cup boiling water, and 1/2 - 3/4 c alcohol for firmer molds.

    I also found this site {nule.org} Jell-o Jiggler Shots and he cuts the booze as well. The change that I make is to let the hot jello cool off a bit first before you add the alcohol so it doesn't evaporate off.

    I've made jigglers using egg and halloween molds by doing this. Tip: lightly spray the mold with cooking spray (like Pam or similar). It will help in unmolding your jigglers -- there'll be a light coating on them but you can't taste it and you can always carefully wipe it off with a damp paper towel.

    I hope this was more helpful ... 'cause now I want jello shots!

  9. #9

    Default

    Thanks for the tips! I will try cutting the recipe. I usually use 1 cup of boiling water, then 1/2 cup alcohol and 1/2 cup water (or whatever juices/mixers/soda my recipe calls for). And I think I'm usually using a small box... maybe that's the problem also... I tried adding unflavored gelatin packets to bulk up the thickness, upon a recommendation... but that didn't work either.
    Any ideas for molds? I tried an ice cube tray and tried using a cake pan and cutting them with cookie cutters, neither way hardened enough so I don't know how they would have worked
    "And in the end I guess I had to fall... always find my place among the ashes" - Evanescence, 'Lithium'

  10. #10

    Default

    The link is very helpful too, thanks! I think maybe the combination of cutting the cold liquid, putting a lid on, and chilling the mold/pan before pouring it in will help a lot!
    "And in the end I guess I had to fall... always find my place among the ashes" - Evanescence, 'Lithium'

 

 
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