Ingredients :
10 whole Granny Smith Apples
½ cups Lemon Juice
½ cups Water
1-¼ ounce, weight Caramel Flavored Hot Chocolate Mix (or Plain)
½ cups Coconut Milk
¼ ounces, weight Knox Gelatin (or One Envelope)
¼ cups White Sugar
2 drops Yellow Food Coloring
½ cups Butterscotch Schnapps
Preperation:
- 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.
- 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.
- 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.
- 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.
- With your apples arranged so they fit tightly and securely on a cookie sheet, pour your caramel Jello mixture into your apples. Refrigerate overnight.
- 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).
ENJOY! 
