Pink Starburst Shots Recipe
Melting the actual pink Starburst candies into the syrup base means the shots taste like the real candy instead of an artificial pink flavoring, and keeping the vodka under a cup relative to the liquid means the gelatin still sets up firm.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 4 hr 25 min
- Servings
- 15
Ingredients
- 20 pieces pink Starburst candies, unwrapped
- 1 cup water
- 1/4 oz (1 packet) unflavored gelatin
- 3/4 cup vodka
- 2 tbsp granulated sugar, optional
Nutrition per serving
- Calories
- 60
- Protein
- 0g
- Carbs
- 7g
- Fat
- 1g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Unwrap the Starburst candies and place them in a small saucepan with the water.
- 2Heat over low, stirring often, until the candies fully dissolve into a smooth pink syrup, about 5-7 minutes.
- 3Sprinkle the gelatin over the warm syrup and whisk until completely dissolved with no grains left, about 1-2 minutes.
- 4Remove from heat and taste the syrup; whisk in the sugar if you want the shots sweeter to match the candy.
- 5Let the mixture cool for about 5 minutes, it should still be warm and liquid but no longer hot, then stir in the vodka.
- 6Pour the mixture into 1.5-ounce plastic shot cups set on a tray, filling each about 3/4 full.
- 7Refrigerate the tray uncovered until fully set, at least 4 hours or overnight.
- 8Pop the shots out of the cups just before serving, or serve directly in the cups.
Tips & variations
- Keep the alcohol at or below about a quarter of the total liquid volume in this recipe, more vodka gives a boozier shot but a softer, less firm set.
- Swap in watermelon Pucker schnapps for half the vodka to push the candy-pink flavor further.
- Dip the rims of the shot cups in pink sanding sugar before pouring for a fun garnish.
- Cut the Starburst candies into quarters before melting them, they dissolve into the water noticeably faster than whole pieces.
Storage & reheating
Cover the tray and refrigerate finished shots for up to 5 days. Jello shots don't freeze well, the texture turns watery and separates once thawed, so keep them chilled rather than frozen.
Tips from the Tulo kitchen
- If a few stubborn candy bits won't melt, strain the warm syrup through a fine mesh strainer before adding the gelatin for a completely smooth texture.
- Make the shots up to 2 days ahead of a party and keep them covered in the fridge until serving.
FAQ
Why didn't my pink Starburst shots set up firm?
The most common cause is too much vodka relative to the water and gelatin. Stick close to 3/4 cup vodka for this amount of liquid, and let the syrup cool before stirring it in.
Can I use flavored vodka instead of plain?
Yes, a citrus or berry-flavored vodka layers well with the melted Starburst flavor. Avoid anything smoky or oak-aged, which clashes with the candy sweetness.
Can I make these without a stovetop?
Yes, melt the candies and water together in a microwave-safe bowl in 30-second bursts, stirring between each, until fully dissolved, then proceed with the gelatin as directed.
