Caramel Apple Jello Shots (With Real Apples)

1. Cut in half and hollow out the apples cutting them from the stem down. I used a melon baller to hollow the apples and it worked well. After hollowing them squeeze some lemon juice on top of each to reduce browning.

2. Mix your 1/2 cup water with 1 envelope or 35 grams of hot chocolate mix in a medium sized sauce pan (no heat yet). Whisk it to make sure all the chocolate is combined. Add the 1/2 cup of coconut milk, whisk again.

3. Sprinkle your gelatin on top and let it sit for 1 minute. Now turn on low/medium heat and mix the gelatin until all is combined.

4. Still on low/medium heat add 1/4 cup sugar and simmer slightly until sugar is combined. Add your food coloring until you get the caramel color desired. I used two drops. Remove from the heat and let mixture cool to warm. Pour in your 1/2 cup of butterscotch Schnapps.

5. With your apples arranged so they fit tightly and securely on a cookie sheet, pour your caramel Jello mixture into your apples. Refrigerate overnight.

6. Cut the apple halves into quarters and then cut those quarters in half again. Serve immediately. (The lemon juice can only prevent the browning for so long).