You achieve blooming by putting the unflavored gelatin in liquid and then waiting a 2-3 minutes before use. Unlike dry mix Jello brand gelatin, unflavored gelatin needs to “bloom” first before use. Therefore, keep the water-to-gelatin ratio at around 1:1 that means that for every ONE PACK of gelatin you will need around one cup of liquid. These eyeballs just beg to be touched and played with, after all. In order to keep its shape, this jello double shot recipe is slightly thicker than the in-the-cup variety. Here are a few important tips and tricks to make sure this gelatin shot eyeball recipe turns out perfect, every time: Water to Jello ratio 😉 This is also more of a hands-on recipe, meant to be jiggled and wiggled - I suggest serving in small cups with a spoon for maximum delight! In honor of this recipe, I lovingly composed a Jimmy Buffet-inspired Halloween poemĬall it an “ode to eyeballs,” if you will: Take note, this recipe is a double shot! Keep that in mind when you are consuming it. To get that lovely white color on the eyeball, I decided to use coconut and pineapple to make piña colada flavored eyeball jello shots.
While they LOVED the original eyeball recipe, they wanted something alcoholic to serve with the creepy food and drinks at their adult Halloween party. This is the number one most requested recipe that I get from my readers. Halloween Eyeball Jello Shots to Freak Out Your Party Guests That means that if you make a purchase, I will receive a small commission at no extra cost to you. This post may contain affiliate links for your convenience. Make sure to read the instructions of this post carefully before moving on to the recipe to get all the best tips and tricks so that your eyeball recipe turns out perfectly, every time. That’s why this eyeball jello shots recipe is the PERFECT Halloween party dessert, sure to delight and disgust your guest at the same time.
Admit it, eyeballs freak you out - and rightly so! Nothing says “eww, gross” quite like an oogley, squishy, staring, disembodied eyeball.
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