Tag: sweetened condensed milk

RED, WHITE & BLUE JELLO CUPS

These festive Red, White & Blue Jello cups are sure to be the hit of the party!! These are easy to make and fun to eat! 

These festive jello cups are a sure way to impress your guests with beautiful, vibrant colors and bold fruity flavors. The creamy white layer is a combination of sweetened condensed milk and gelatin that blends perfectly with the Strawberry and Berry Blue Jello.

What Kind of Dessert Cup to Use?

The number of individual dessert cups this recipe makes depends on what style and size of cup you use. For this recipe, I used 5.5-ounce plastic dessert cups. You can purchase these cups here. Using these cups will yield about 14 servings. Of course, you can use any small, preferably clear, dessert cup.

You Only Need a Few Simple Ingredients:

  • 6 ounces of blue jello
  • Sweetened condensed milk
  • 6 ounces of red jello
  • Unflavored gelatine
  • Cool whip
  • Sprinkles

Putting it All Together:

Don’t follow the instructions on the box for making the jello. My instructions are slightly different.

Step 1: Mix 2 cups of boiling water with the blue jello. Mix until the jello is completely dissolved. Then add 1½ cups of cold water, and stir.

Step 2: Pour the blue jello into the dessert cups, filling each one only about ⅓ full. Place the dessert cups in the refrigerator until completely set, about 2 hours.

*It is easiest to place all the dessert cups on a baking sheet and move them all at once versus moving individual cups to and from the refrigerator.

Step 3: While the blue jello is chilling, prepare the white layer. In a medium bowl or large measuring cup, combine the sweetened condensed milk with 1 cup of boiling water and set it aside. In a separate small bowl, combine one envelope of unflavored gelatin with ½ cup of cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes, and then add ½ cup of boiling water to dissolve the gelatin; stir. Add the dissolved gelatin to the milk mixture and stir to combine. Allow it to cool to room temperature.

Step 4: Once the milk mixture is cooled and the blue layer is set, gently pour the milk mixture over the blue jello, filling the cups about 2/3 full. Return the jello cups to the refrigerator until chilled and firm, about one hour or until set.

*This is a shorter time than the blue jello layer because the blue jello went into the refrigerator hot and the white layer went in at room temperature.

Step 5: While the white layer is chilling, prepare the red jello. Mix 2 cups of boiling water with the red jello. Mix until the jello is completely dissolved. Then add 1½ cups cold water and stir.

Allow the red jello to sit on the counter and cool to room temperature before adding it to the white layer. If you add the red jello while it is still warm or the white layer isn’t completely set, it will mix into the white layer, so be patient and don’t rush the process.

Step 6: Once the red jello is cooled and the white layer is set, gently pour the red jello on top of the white layer, filling the cups almost to the top. Return the jello cups to the refrigerator until chilled and firm. Chill for 1 to 2 hours or overnight.
When ready to serve, add Cool Whip or whipped cream with a piping bag and decorating tip and garnish with sprinkles (optional).

Making a smaller batch:

If you want to make a smaller batch of jello cups, this recipe is easy to cut in half. Just use 3-ounce boxes of jello, half a can of sweetened condensed milk, half an envelope of unflavored gelatin, and cut all the water measurements in half.

**You can purchase these 5.5-ounce dessert cups here**

Red, White & Blue Jello Cups

These festive Red, White & Blue Jello cups are sure to be the hit of the party!! These are easy to make and fun to eat! 
4.72 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill Time 5 hours
Course Dessert

Equipment

  • **The number of individual dessert cups this recipe makes depends on what style and size of cup you use. For this recipe, I used 5.5-ounce dessert cups. There is a link in the blog post for purchasing these cups. Using these cups will yield about 14 servings.

Ingredients
 

  • 1 6-ounces Blue jello (or two 3-ounce boxes)
  • 1 14-ounce can sweetened condensed milk
  • 1 6-ounces Red jello (or two 3-ounce boxes)
  • 1 envelope Knox unflavored gelatin

Garnish (optional)

  • Cool Whip or whipped cream
  • Sprinkles

Instructions
 

  • Mix 2 cups of boiling water with the blue jello. Mix until the jello is completely dissolved. Add 1½ cups cold water (this is different from the box instructions), and stir.
  • Pour the blue jello into the dessert cups, filling each one only about ⅓ full. Place the dessert cups in the refrigerator until completely set, about 2 hours.
    *It is easiest to place all the dessert cups on a baking sheet and move them all at once versus moving individual cups to and from the refrigerator.
  • While the blue jello is chilling, prepare the white layer. In a bowl, combine the sweetened condensed milk with 1 cup of boiling water and set it aside.
    In a separate small bowl, combine one envelope of unflavored gelatin with ½ cup of cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes, and then add ½ cup of boiling water to dissolve the gelatin; stir. Then add the dissolved gelatin to the sweetened condensed milk mixture and stir to combine. Allow it to cool to room temperature.
  • Once the blue jello is set and the white layer is cooled, gently pour it on top of the blue layer, filling the cups ⅔ full.
  • Place the jello back into the refrigerator to set up for about an hour or more if needed.
    **This is a shorter time than the blue jello because the blue jello went into the refrigerator hot and the white layer went in at room temperature.
  • While the white layer is chilling, prepare the red jello. Mix 2 cups of boiling water with the red jello. Mix until the jello is completely dissolved. Add 1½ cups cold water and stir.
    Allow the red jello to sit on the counter and cool to room temperature before adding it to the white layer.
  • Once the red jello is cooled and the white layer is set, gently pour the red jello over the white layer. Then, return the jello cups to the refrigerator until chilled and firm, about 1 to 2 hours (or overnight).
  • When ready to serve, add Cool Whip or whipped cream with a piping bag and decorating tip and garnish with sprinkles (optional).

Notes

Making a smaller batch: If you want to make a smaller batch of jello cups, this recipe is easy to cut in half. Just use 3-ounce boxes of jello, half a can of sweetened condensed milk, and half an envelope of unflavored gelatin. Then cut all the water measurements in half.
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CANDY CORN JELLO CUPS

Candy Corn Jello Cups are an easy and festive fall treat that the kids will go crazy for! Perfect for all your fall get-togethers or Halloween parties.

I’ll be honest; I am not a fan of candy corn. But these festive candy corn jello cups are too good to pass up!! Made with layered jello, sweetened condensed milk, and topped with cool whip, what’s not to love!!

What Kind of Dessert Cup to Use?

The number of individual dessert cups this recipe makes depends on what style and size of cup you use. For this recipe, I used 5.5-ounce plastic dessert cups. You can purchase these cups here. Using these cups will yield about 16 servings. Of course, you can use any small, preferably transparent, dessert cup.

You Only Need a Few Simple Ingredients:

  • 6 ounces of yellow jello
  • 6 ounces of orange jello
  • Sweetened condensed milk
  • Unflavored gelatine
  • Cool whip
  • Candy corn

Putting it All Together:

Don’t follow the instructions on the box for making the jello. My instructions are slightly different.

Step 1: Start by mixing 2 cups of boiling water with the yellow jello. Mix until the jello is completely dissolved. Then add 1½ cups of cold water, and stir.

Step 2: Pour the yellow jello into the dessert cups, filling each one only about ⅓ full. Place the dessert cups in the refrigerator until completely set, about 2 hours.

*It is easiest to place all the dessert cups on a baking sheet and move them all at once versus moving individual cups to and from the refrigerator.

Step 3: While the yellow jello is chilling, prepare the orange jello. Mix 2 cups of boiling water with the orange jello. Mix until the jello is completely dissolved. Then add 1½ cups cold water and stir.

Allow the orange jello to sit on the counter and cool to room temperature before adding it to the yellow jello. If you add the orange jello while still warm, it will mix into the yellow layer.

Step 4: Once the yellow jello is set and the orange jello is cooled, gently pour the orange jello on top of the yellow layer, filling the cups ⅔ full. Place the jello back into the refrigerator to set up for about an hour or more if needed.

*This is a shorter time than the yellow jello because the yellow jello went into the refrigerator hot and the orange jello went in at room temperature.

Step 5: While the orange jello is chilling, make the white layer. In a medium bowl or large measuring cup, combine the sweetened condensed milk with 1 cup of boiling water and set it aside. In a separate small bowl, combine one envelope of unflavored gelatin with ½ cup of cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes, and then add ½ cup of boiling water to dissolve the gelatin; stir. Add the dissolved gelatin to the milk mixture and stir to combine. Allow it to cool to room temperature.
Step 6: Once the milk mixture is cooled and the orange layer is set, gently pour the milk mixture over the orange jello, filling the cups almost to the top. Return the jello cups to the refrigerator until chilled and firm. Chill for 1 to 2 hours.
When ready to serve, add Cool Whip or whipped cream with a piping bag and decorating tip and garnish with Candy Corn (optional).

Making a smaller batch:

If you want to make a smaller batch of jello cups, this recipe is easy to cut in half. Just use 3-ounce boxes of jello, half a can of sweetened condensed milk, half an envelope of unflavored gelatin, and cut all the water measurements in half.

**You can purchase these 5.5-ounce dessert cups here**

Candy Corn Jello Cups

Candy Corn Jello Cups are an easy and festive fall treat that the kids will go crazy for! Perfect for all your fall get-togethers or Halloween parties.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill Time 5 hours
Course Dessert

Equipment

  • **The number of individual dessert cups this recipe makes depends on what style and size of cup you use. For this recipe, I used 5.5-ounce dessert cups. There is a link in the blog post for purchasing these cups. Using these cups will yield about 16 servings.

Ingredients
 

  • 1 6-ounces yellow jello (or two 3-ounce boxes)
  • 1 6-ounces orange jello (or two 3-ounce boxes)
  • 1 14-ounce can sweetened condensed milk
  • 1 envelope Knox unflavored gelatin

Garnish (optional)

  • Candy Corns
  • Cool Whip or whipped cream

Instructions
 

  • Mix 2 cups of boiling water with the yellow jello. Mix until the jello is completely dissolved. Add 1½ cups cold water (this is different from the box instructions), and stir.
  • Pour the yellow jello into the dessert cups, filling each one only about ⅓ full. Place the dessert cups in the refrigerator until completely set, about 2 hours.
    *It is easiest to place all the dessert cups on a baking sheet and move them all at once versus moving individual cups to and from the refrigerator.
  • While the yellow jello is chilling, prepare the orange jello. Mix 2 cups of boiling water with the orange jello. Mix until the jello is completely dissolved. Add 1½ cups cold water and stir.
    Allow the orange jello to sit on the counter and cool to room temperature before adding it to the yellow jello.
  • Once the yellow jello is set and the orange jello is cooled, gently pour the orange jello on top of the yellow, filling the cups ⅔ full.
  • Place the jello back into the refrigerator to set up for about an hour or more if needed.
    *This is a shorter time than the yellow jello because the yellow jello went into the refrigerator hot and the orange jello went in at room temperature.
  • While the jello is chilling, make the white layer. In a bowl, combine the sweetened condensed milk with 1 cup of boiling water and set it aside. In a separate small bowl, combine one envelope of unflavored gelatin with ½ cup cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes, and then add ½ cup of boiling water to dissolve the gelatin; stir. Add the dissolved gelatin to the milk mixture and stir to combine. Allow it to cool to room temperature.
  • Once the milk mixture is cooled and the orange layer is set, gently pour the milk mixture over the orange jello. Return the jello cups to the refrigerator until chilled and firm, about 1 to 2 hours.
  • When ready to serve, add Cool Whip or whipped cream with a piping bag and decorating tip and garnish with Candy Corn (optional).

Notes

Making a smaller batch: If you want to make a smaller batch of jello cups, this recipe is easy to cut in half. Just use 3-ounce boxes of jello, half a can of sweetened condensed milk, and half an envelope of unflavored gelatin. Then cut all the water measurements in half.
Tried this recipe? Leave a comment and rating below.Follow me on Facebook and never miss a recipe!

RED, WHITE & BLUE LAYERED JELLO

This simple yet flavorful dessert is perfect for all of your patriotic get-togethers. Kids and adults alike, go crazy for this fun, colorful finger jello!

Finger jello is perfect for parties or get-togethers. Kids go crazy for this fun-to-eat dessert. And let’s be honest, most adults can’t resist it either! It combines layers of fruity jello with a sweet milky layer in between for a perfect pairing.

What is finger jello?

Simply put, it’s jello that you eat with your fingers. Extra unflavored gelatin is added to the jello to make it firmer and easier to pick up.

Layered jello is also a very versatile dessert. Simple change the colors of the jello to suit the event or holiday.

  • Valentines Day – Red (raspberry or strawberry jello), white (sweetened condensed milk layer), and pink (watermelon jello)
  • Christmas – Red (raspberry or strawberry jello), white (sweetened condensed milk layer), green (lime jello)
  • Baby shower or gender reveal party – pink (watermelon jello), white (sweetened condensed milk layer), or blue (berry blue jello)

You could even make this fun Layered Rainbow Jello!

To make this Red, White, and Blue finger jello, all you’ll need are these four ingredients:

Tips and tricks to making layered jello:

  • Be sure to prepare your pan by spraying it with non-stick cooking spray. Then, spread the cooking spray around the pan evenly with a paper towel. This helps the jello comes out of the pan cleanly.
  • Before making your jello, make sure your 9×13-inch pan sits completely flat in the refrigerator. If the pan is not flat or your refrigerator shelf is not level, your jello squares will not have nice, even layers. I actually take a small leveling tool and make sure my pan is sitting level in my refrigerator. My pan is a  little warped, so I usually need to put something underneath one end to level it out. Leave the pan in the refrigerator once it is level (assuming you already sprayed it).
  • It is much easier to leave your jello pan in the refrigerator while pouring your jello layers. It can get tricky carrying a pan of liquid jello to the refrigerator, especially as it gets fuller. If you had to level your pan before you started, you certainly don’t want to remove it until the jello is set, or you risk having uneven layers.
  • Do not skip soaking the unflavored gelatin in cold water before adding the boiling water (this step is included in the recipe instructions). You must always soften powdered gelatin in cold water before adding it to hot liquids. Skipping this step often leads to lumpy gelatin that does not fully dissolve.
  • Make sure each layer is completely set before adding the next. Rushing this dessert could ruin it. Also, make sure that the new layer is cooled to room temperature before pouring it onto the set jello. If you pour warm jello onto the set jello, it will soften or melt the previous layer and possibly cause the colors to bleed together.
  • If you are having trouble getting the jello out of the pan, immerse the pan in warm water (not hot). Use enough water to go up the sides of the pan, being careful not to get water in the jello. Leave the pan in the water for no more than 30 seconds. Remove the pan from the water. Slice the jello into squares with a sharp knife and use a small metal spatula to remove the jello.

Red, White & Blue Layered Jello

This simple yet flavorful dessert is perfect for all of your patriotic get-togethers. Kids and adults alike, go crazy for this fun, colorful finger jello!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 6 hours
Servings 32 pieces

Ingredients
 

  • 2 3-ounce boxes red jello gelatin (or 1 – 6 ounces box)
  • 2 3-ounce boxes blue jello gelatin (or 1 – 6 ounces box)
  • 4 envelopes Knox unflavored gelatin
  • 1 14-ounce can sweetened condensed milk

Instructions
 

  • Prepare your 9×13-inch pan by spraying it with non-stick cooking spray. Take a paper towel and spread the cooking spray evenly around the pan. Place the pan in the refrigerator and make sure your pan sits completely flat: if it doesn't, you'll have slanted jello layers. Adjust your pan if needed. Leave your pan in the refrigerator so it can begin chilling.
  • In a medium bowl, add one envelope of unflavored gelatin and ¼ cup cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes. Next, add the red jello to the unflavored gelatin and immediately add 1 ¾ cups boiling water. Stir until completely dissolved. Cool to room temperature, then pour into your prepared 9×13-inch pan. Let the jello set for 30 minutes to 1 hour, checking to ensure the jello is completely set before adding the next layer.
    **If possible, leave your pan in the refrigerator when you pour your layers. This is easier than carrying the pan of jello back and forth, especially as it gets fuller.
  • While the first layer is setting, prepare the white layer. In a bowl, combine the sweetened condensed milk with 1 cup of boiling water. In a separate small bowl, combine 2 envelopes of unflavored gelatin with ½ cup cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes, and then add ½ cup of boiling water to dissolve the gelatin; stir. Add to the milk mixture and stir to combine. Allow it to cool to room temperature. Once cooled and the first layer is completely set, gently pour over the first layer of red jello. Refrigerate for 30 minutes to an hour.
  • While the white layer is setting, prepare the blue layer. In a medium bowl, add one envelope of unflavored gelatin and ¼ cup cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes. Next, add the blue jello to the unflavored gelatin and immediately add 1 ¾ cups boiling water. Stir until completely dissolved. Cool to room temperature. When the white layer is completely set, very gently pour the blue jello over the white layer. Allow the finished jello to chill for 4 hours or overnight.
  • When you are ready to serve the jello, slice the jello into squares with a sharp knife and use a small metal spatula to remove the jello.

Notes

The trick to getting the jello out of the pan: If you have trouble getting the jello out of the pan, immerse the pan in warm water (not hot). Use enough water to go up the sides of the pan, being careful not to get water in the jello. Leave the pan in the water for no more than 30 seconds. Remove the pan from the water. Slice the jello into squares with a sharp knife and use a small metal spatula to remove the jello.
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LAYERED RAINBOW JELLO

Jiggly, colorful, and bursting with flavor – What’s not to love?! This finger jello is perfect for parties and is always a hit – loved by kids and adults alike!

My kids go crazy over this jello dessert! They consumed an entire 9×13-in pan of this finger jello in two days. I did get a couple of pieces for myself, and I can’t say I blame them! It is amazing!

When you look at this recipe, you’ll notice extra gelatin added to the jello layers. This is finger jello and is intended to be picked up. Jello made per the directions on the box is too soft to pick up easily. Adding the unflavored gelatin creates firmer jello, making it easier to serve and eat with your fingers.

Is Making Layered Jello Hard?

The instructions may appear daunting, but it is not really difficult. However, it is time-consuming. Most of it is not active time but chilling time, as each layer (9 in all) needs to set before adding the next. Plan on the process taking at least 6 hours before you’re done. Again most of that is chilling time. If you can, I recommend making this the day before and allowing it to set up firmly overnight. The longer you chill it, the firmer your finger jello will be.

Making Layered Jello:

  • Start by preparing your 9×13-inch pan. Spray the pan very lightly with non-stick cooking spray. Then take a napkin or paper towel and evenly spread it around. This step helps your jello release more cleanly.
  • First, prepare the white layer: I make this before the jello layer so it can begin to cool. In a 4-cup glass measuring cup, add 3 packets of the Knox unflavored gelatin. Add a ¼ cup of cool water, stirring to moisten the gelatin, then allow the gelatin to soak for 5 minutes. Soaking the gelatin first helps soften it, so it dissolves better when you add hot water. Skipping this step often leads to clumpy gelatin. After 5 minutes, add 1¼ cup boiling water, stirring with a whisk until completely dissolved. Next, stir in the two cans of sweetened condensed milk. Add more hot water, if needed, to make a total of 4 cups. Set aside to cool.
  • Prepare the first jello layer while the milk mixture is cooling. This is the blue layer. In a 2-cup glass measuring cup, add 1 packet of Knox unflavored gelatin. Add 2 tablespoons of cool water, stirring to moisten the gelatin, then allow the gelatin to soak for 5 minutes. After 5 minutes, add 1½ cups of boiling water, stirring until the gelatin is completely dissolved. Then pour in the box of blue jello, stirring until dissolved. Let cool for 20 minutes, then pour it into the prepared 9 x 13-inch pan. Place the pan in the refrigerator, making sure it is sitting level and flat, and allow it to set up for 30 minutes or until firm.

**If you can, I recommend pouring the layers with the pan in the refrigerator. As you add more layers and the pan gets fuller, it becomes increasingly difficult to carry it back and forth to the refrigerator without spilling. For the first layer, it doesn’t really matter.

  • Add the white layer: When the first jello layer is set firm, measure 1 cup of the sweetened condensed milk mixture. Pour it slowly and carefully over the first jello layer, ensuring the entire blue layer is covered. Allow it to set up for 20 to 30 minutes or until firm.
  • While the white layer is chilling, begin working on the next jello layer, the green layer. This will give the jello enough time to cool, and it will be ready when the white layer has set firm in about 30 minutes. Be sure to follow the same steps you did for the blue layer.
  • Continue to make layers, alternating jello layers with the white layers, letting each layer set up firm before adding the next one until all of the jello has been used up. If you find the white layer is setting up on the counter in between waiting for the colored layers to cool, place it in the microwave for 15 seconds and stir. (Be careful not to make it hot). You want to keep it smooth and runny enough to pour nicely over the jello layers.
  • After adding your final layer of jello, allow it to set up for at least 2 hours or, for best results, overnight.
  • Then slice into 1-inch to 1 1/2-inch pieces and remove using a small spatula. The first few pieces are the most challenging to get out of the pan, but you should have no problems after that.

Jello Variations:

One of the great things about this dessert is its versatility! You can use any flavor of jello you prefer or whatever jello color suits the occasion. You can also do fewer layers or make the layers thicker. So let your imagination go wild! Here are some other ideas for customizing these rainbow jello cubes for different events and holidays.

  • Fourth of July – Red (raspberry or strawberry jello), white (sweetened condensed milk layer), and blue (berry blue jello) – See my version here.
  • Valentines Day – Red (raspberry or strawberry jello), white (sweetened condensed milk layer), and pink (watermelon jello)
  • Christmas – Red (raspberry or strawberry jello), white (sweetened condensed milk layer), green (lime jello)
  • Baby shower or gender reveal party – pink (watermelon jello), white (sweetened condensed milk layer), and blue (berry blue jello)

Layered Rainbow Jello

Jiggly, colorful, and bursting with flavor – What's not to love?! This finger jello is perfect for parties and is always a hit – loved by kids and adults alike!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 6 hours
Course Dessert

Equipment

  • 9 x 13 inch pan

Ingredients
 

  • 8 individual packets Knox unflavored gelatin
  • 2 (14-ounce cans) sweetened condensed milk
  • 5 (3-ounce) packets of different Jello flavors (Berry Blue, Lime, Lemon, Orange, and Raspberry or Strawberry for red)

Instructions
 

  • Lightly spray a 9 x 13-inch baking pan with nonstick cooking spray.
  • In a 4-cup glass measuring cup, add 3 packets of the Knox unflavored gelatin. Add a ¼ cup of cool water, stirring to moisten the gelatin, then allow the gelatin to soak for 5 minutes. After 5 minutes, add 1¼ cup boiling water, stirring with a whisk until completely dissolved. Next, stir in the two cans of sweetened condensed milk. Add more hot water, if needed, to make a total of 4 cups. Set aside to cool.
  • In a 2-cup glass measuring cup, add 1 packet of Knox unflavored gelatin. Add 2 tablespoons of cool water, stirring to moisten the gelatin, then allow the gelatin to soak for 5 minutes. After 5 minutes, add 1½ cups of boiling, stirring until the gelatin is completely dissolved. Then pour in the box of blue jello, stirring until dissolved. Let cool for 20 minutes, then pour into the prepared 9 x 13-inch pan. Place the pan in the refrigerator, make sure it is sitting level and flat, and allow the jello to set up for 30 minutes.
  • When the first jello layer is set firm, leave the pan in the refrigerator if possible, and measure 1 cup of the sweetened condensed milk mixture. Pour slowly and carefully over the first jello layer, making sure the entire blue layer is covered. Allow to set up for 20 to 30 minutes or until firm.
  • While the sweetened condensed layer is setting up, prepare the green layer of jello, repeating the instructions in step 3.
    **Before adding the green layer, make sure the sweetened condensed milk layer is set firm.
  • For the remaining layers, alternate the milk mixture with a jello layer (alternating steps 3 and 4). For the remaining jello layers, the order is yellow, orange, and red.
    Remember to allow the jello to cool for 20 minutes before adding it to the pan.
    Allow each layer to set for at least 30 minutes before adding the next layer.
    **If possible, leave the pan in the refrigerator while pouring the layers. As the pan gets fuller, it gets challenging to carry it back and forth to the refrigerator without spilling.
  • Once all the layers have been added, allow the finished jello to set up for at least 2 hours or, even better, overnight before attempting to cut and remove.
  • Once completely set, cut into 1-inch to 1½-inch squares.

Notes

It is important to make sure your pan is sitting level in the refrigerator. Otherwise, you’ll have uneven layers. 
If, during the process, your sweetened condensed milk mixture starts to thicken, place it in the microwave for 15 seconds and stir well until smooth and thinned out. **Do not make it hot! If you do, allow it cool before using it.
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COCONUT CARAMEL MACAROONS

Coconut, caramel, and chocolate, oh my! These are scrumptious little bites of goodness. Easy and fun to make with just a few ingredients.

Chocolate and coconut are one of those quintessential food pairings. They just go together. Add caramel and…(this is where my mouth starts watering)…it becomes phenomenal!

I am a huge coconut fan. Living in Hawaii, we have an abundance of coconut – even fresh off the tree! My favorite way to eat coconut is right out of the coconut husk. But first, you have to get the coconut open, which I usually leave up to my husband and his machete!

Much can be said about the pleasures of eating coconut. Yet coconut is one of those foods that seems to ping-pong between the ‘good food’ and ‘bad food’ list, and if you’re confused about this, don’t worry – even the experts can’t quite agree.

The confusion starts because of the differences between the use of coconut oil in cooking and the use of coconut milk or coconut flesh. Both the American Heart Association and the National Heart Foundation recommend avoiding coconut oil for cooking, but their websites include recipes containing coconut milk. So while the experts continue their back and forth as to whether coconut is healthy or not, I will continue to enjoy it to the fullest (of course, in moderation)!

To Make This Recipe:

  • Start by preheating the oven to 350°F. Next, line two baking sheets with parchment paper or silicone pan liners to keep the macaroons from sticking to your pans.
  • Using a large bowl, toss together the coconut and flour until the coconut is evenly coated with flour.
  • Measure out the sweetened condensed milk, and set it aside. Then, using a microwave-safe bowl, add the unwrapped caramels and 2 tablespoons of sweetened condensed milk (taken from what is already measured out). Adding the sweetened condensed milk helps the caramels melt more smoothly and will make it easier to stir them into the remaining sweetened condensed milk.
  • Heat in 30-second intervals at 50% power. Be sure to stir every 30 seconds until the caramel is melted and smooth. Allow it to cool for a few minutes.
  • Stir in the remaining 3/4 cup sweetened condensed milk and vanilla, and stir until completely incorporated.
  • Add the caramel/sweetened condensed milk mixture to the coconut, and stir until everything is evenly mixed together.
  • Using a 1 ½ tablespoon cookie scoop, drop the coconut mixture onto the prepared baking sheet, about an inch apart. Gently press any loose coconut into the cookie so they do not burn. If any tips are sticking up, they tend to burn quickly.
  • Bake for 12 to 15 minutes or until golden brown and fragrant. You want the tops golden brown and toasted, but not burnt. However, coconut does burn quickly, so you need to watch it closely. Cool completely on the baking sheets.
Unbaked
Baked

Dipping Chocolate:

  • Add 1 teaspoon of Crisco or vegetable oil to the chocolate before melting. This gives the chocolate a smooth, shiny finish and makes dipping easier. I like to use the microwave and heat in 30-second intervals at 50% power. Be sure to stir every 30 seconds until the chocolate is melted and smooth.
  • Dip the bottoms of the macaroons in the melted chocolate, and tap off any excess chocolate. Place them back on the baking sheet, resting them on their side. Allow the chocolate to cool and set up completely. You can place them in the refrigerator for 20 minutes to speed up the process.

Chocolate and Caramel for Drizzling:

  • When the bottoms are set, drizzle any remaining chocolate over the top of the macaroons. The easiest way to do this is to put the melted chocolate in a sandwich bag. Seal the bag and snip off just a bit of the corner. Then drizzle the chocolate, using a back and forth motion.
  • For the caramel, melt a handful of unwrapped caramels (8 or 9) in the microwave, mixed with a teaspoon of milk or cream. This helps the caramels to melt smoothly and makes them easier to work with. Using the microwave, heat for 15 to 20 seconds at 50% power. Stir until the caramel is melted and smooth. Repeat if not melted enough. Put the melted caramel in a sandwich bag. Seal the bag and snip off just a bit of the corner. Then drizzle the caramel using a back-and-forth motion.

These can be stored in an airtight container at room temperature, but if you live in a warmer or humid climate, they will set up better in the refrigerator. I prefer to store my macaroons in the refrigerator. The chocolate and caramel set up firmer, so they are not as sticky, and it seems like the flavors come out more when they are chilled.

Coconut Caramel Macaroons

Coconut, caramel, and chocolate, oh my! These are scrumptious little bites of goodness. Easy and fun to make with just a few ingredients.
4.34 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Course cookies
Servings 25 cookies

Ingredients
 

  • 5 cups shredded coconut, 14-ounce bag
  • ⅔ cup flour
  • ¾ cup sweetened condensed milk
  • 7 ounces soft caramels, Kraft or Werther's Originals
  • 2 teaspoons vanilla

For Dipping:

  • 8 ounces semi-sweet or dark chocolate baking bars
  • 1 teaspoon Crisco or vegetable oil

For Drizzling on the Top:

  • leftover melted chocolate used for dipping
  • handful of soft caramels + 1 teaspoon of milk or cream

Instructions
 

  • Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone pan liners.
  • In a large bowl, toss together the coconut and the flour until the coconut is evenly covered with flour.
  • Measure out the sweetened condensed milk, and set it aside. In a microwave-safe bowl, add the unwrapped caramels and 2 tablespoons of sweetened condensed milk (taken from what is already measured out). Heat in 30-second intervals at 50% power. Be sure to stir every 30 seconds until the caramel is melted and smooth. Allow it to cool for a few minutes.
  • Stir in the remaining sweetened condensed milk and vanilla, and mix until completely incorporated.
  • Add the sweetened condensed milk/caramel mixture to the coconut, and stir until completely and evenly incorporated.
  • Using a 1 ½ tablespoon cookie scoop, drop the coconut mixture onto the lined baking sheet, about an inch apart. Press any loose coconut that sticks up into the cookie so it does not burn.
  • Bake for 12 to 15 minutes or until golden brown and fragrant. Cool completely on baking sheets.

Dipping Chocolate:

  • Melt the chocolate according to the instructions on the package, adding a teaspoon of Crisco or vegetable oil to give the chocolate a smooth finish.
    Microwave instructions: Using a microwave-safe bowl, heat in 30-second intervals at 50% power. Be sure to stir every 30 seconds until the chocolate is melted and smooth.
  • Dip the bottoms of the macaroons in the melted chocolate, and tap off any excess chocolate. Place them back on the baking sheet, resting them on their side. Allow the chocolate to cool and set up completely. You can place them in the refrigerator for 20 minutes to speed up the process.

Chocolate and Caramel Drizzle:

  • When the bottoms are set, drizzle any remaining chocolate over the tops of the macaroons.
  • Melt a handful of soft caramels, 8 or 9, with a teaspoon of milk in a microwave-safe bowl. Heat 15 to 20 seconds at 50% power. Stir until the caramels are melted and smooth. Drizzle over the tops of the macaroons.
  • Store in an airtight container for 6 to 7 days. If your home is warmer or you live in a humid climate, store them in the refrigerator.

Notes

These freeze well. Freeze in an airtight container and consume within 6 months.
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