Candy Corn Orange Jello Shots

By
Colleen Graham
Photo of Colleen Graham
Colleen Graham
Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
Learn about The Spruce Eats' Editorial Process
Updated on 04/30/21
Candy corn orange jello shots

The Spruce / Diana Chistruga

Prep: 30 mins
Cook: 0 mins
Refrigerate: 10 hrs
Total: 10 hrs 30 mins
Servings: 40 servings
Yield: 160 pieces
Nutrition Facts (per serving)
61 Calories
1g Fat
10g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 40
Amount per serving
Calories 61
% Daily Value*
Total Fat 1g 1%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 10g 3%
Dietary Fiber 1g 4%
Total Sugars 8g
Protein 1g
Vitamin C 27mg 136%
Calcium 21mg 2%
Iron 0mg 1%
Potassium 83mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Jello shots take on an entirely different look in these candy corn oranges. The recipe is the work of Cointreau mixologist Kyle Ford and they're a fun party treat for Halloween or any occasion where pint-sized, spiked oranges may add to the festivities.

There have been many creative molds devised for these jiggling shooters, but this is a favorite because they use a natural mold. Creating them is not as difficult as it may seem, either. Simply follow the steps carefully and be patient, allowing the gelatin layers to set properly.

Ingredients

  • 10 large oranges

  • 1 1/2 cups water, divided

  • 1 (3-ounce) package orange-flavored gelatin

  • 1 1/2 cups Cointreau Orange Liqueur, divided

  • 1/2 cup coconut milk

  • 1/4 cup sugar

  • 1 (1/4-ounce) envelope unflavored gelatin

Steps to Make It

  1. Gather the ingredients.

    Ingredients for candy corn jello shooters
    The Spruce Eats / Diana Chistruga

  2. Cut the oranges in half and hollow them out. Place them in a pan that will keep the shells from tipping and fit in your refrigerator.

    Cut oranges
    The Spruce Eats / Diana Chistruga

Make the Orange Layer

  1. Boil 1 cup water and stir in the orange-flavored gelatin.

    Whisk orange mixture
    The Spruce Eats / Diana Chistruga

  2. Once dissolved, remove from the heat and stir in 1 cup of Cointreau.

    Add cointreau
    The Spruce Eats / Diana Chistruga

  3. Pour the mixture into the orange peels, filling each halfway.

    Fill oranges
    The Spruce Eats / Diana Chistruga

  4. Refrigerate for 2 to 3 hours, or until firm.

    Refridgerate
    The Spruce Eats / Diana Chistruga

Make the White Layer

  1. Add 1/2 cup of water, coconut milk, sugar, and gelatin to a saucepan.

    Mix
    The Spruce Eats / Diana Chistruga

  2. Over medium heat, stir until the gelatin and sugar are dissolved.

    Whisk
    The Spruce Eats / Diana Chistruga

  3. Remove from the heat and stir in 1/2 cup Cointreau.

    Spoon
    The Spruce Eats / Diana Chistruga

  4. Pour the mixture on top of the orange jello layer and refrigerate overnight.

    Pour mixture on
    The Spruce Eats / Diana Chistruga

  5. With a sharp knife, cut the orange halves in eighths.

    Cut orange slices
    The Spruce Eats / Diana Chistruga

  6. Serve and enjoy!

    Orange shooters
    The Spruce Eats / Diana Chistruga 

Tips

  • Don't waste the orange pulp when hollowing the peels. Instead, throw them in the juicer, muddle them for cocktails, or enjoy a fresh fruit snack.
  • In both gelatin layers, Cointreau takes the place of the cold water typically used to make regular gelatin and precise measurement is key. If you overpour the liqueur, you run the risk of having a gelatin that will never set because there's too much alcohol.
  • To cut the jello oranges, cut each half in half, then make four slices out of each half.
  • If you cut each orange half into eight pieces, you'll have 160 pieces. That may sound like a lot, but they're small bites. Count on each guest having at least four and cut them larger if you like.

Recipe Variations

  • You can also build the gelatin layers in shot glasses (glass or plastic). Serve them with tiny spoons if you choose glass; guests can squeeze the jello out of plastic cups.
  • The recipe can also be used with lemons or limes, though you'll likely need more of those smaller fruits for the same volume. Switch to the matching flavor of gelatin or go with any flavor you like.

How Strong Are Candy Corn Oranges?

Cointreau is not a low-alcohol liqueur—it is 80 proof, after all—​so these are not going to be as delicate as they may seem. The estimated alcohol content is 17 percent ABV (34 proof), which is a little stronger than regular jello shots. That shouldn't be a big issue unless someone eats far too many.