Jell-O meets bubbly. (Via Erica's Sweets)
I'd ditch real Champagne for just about any kind of sparkling wine to create this recipe.
Celebrate the end of 2013 with these fun and easy-to-make Jell-O shots which call for four ingredients and congeal within an hour. The recipe comes via Erica's Sweet, which uses a loaf pan, but silicon ice cube molds work just as well.
15 ounces champagne (or prosecco or sparkling wine)
1 tablespoon sugar
3 envelopes Knox plain gelatin
White sparkling sugar
Place 10 ounces of the champagne and sugar in a sauce pan and then sprinkle gelatin on top. Let gelatin soften for about 2 minutes.
Place saucepan over low heat and stir until gelatin has completely dissolved, about 2-3 minutes. Remove from heat and add in remaining 5 ounces of champagne and stir to combine.
Pour mixture into a loaf pan (I used a square tupperware container) and chill for at least an hour.
To release Jello, dip the pan into warm water and use a knife along the sides to gently release the Jello. Use a sharp knife to cut squares. Before serving, dip the tops in the sparkling sugar and serve with a festive toothpick.