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Candy Cane Martini Jelly Shots

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“Source: "A festive vodka-based jelly shot featuring peppermint schnapps and white chocolate liqueur in a creamy base." NOTE: Recommended pan: glass or non-reactive metal standard 1 lb loaf pan (approximately 8” x 4”). Cooking time is actually refrigeration time.”
32 Small jelly shots

Ingredients Nutrition

  • 23 cup water
  • 13 cup sweetened condensed milk
  • 2 (1/4 ounce) plain gelatin, 2 envelopes
  • 34 cup vanilla vodka
  • 2 tablespoons white chocolate liqueur (or white creme de cacao)
  • 3 tablespoons peppermint schnapps (or to taste, up to 4 tbsp may be added)
  • 10 peppermint candies or 10 candy canes, crushed


  1. Pour water into a small saucepan.
  2. Sprinkle with the gelatin and allow to soak for a minute or two.
  3. Heat over very low heat, stirring constantly, until gelatin is dissolved (about 5 minutes).
  4. Stir in sweetened condensed milk.
  5. Remove from heat.
  6. Add the vodka, liqueur and schnapps, stirring well to incorporate.
  7. Pour into pan and refrigerate until fully set, several hours or overnight.
  8. To serve, cut into 1 inch squares.
  9. Immediately before serving, garnish with crushed peppermint candies, if desired.

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