Caramel Apple Shots
Halve and hollow out apples, cutting them from the stem down using a melon baller or spoon. Squeeze some lemon juice on top to reduce browning. Whisk water with envelope of hot chocolate in a medium saucepan, then add coconut milk. Sprinkle gelatin on top and let sit for a few minutes. Mix over medium-low heat until combined. Arrange apple halves tightly on a cookie sheet, pour caramel mixture in and refrigerate overnight. Cut halves in quarters and those quarters in half again. Serve immediately. (The lemon juice can only prevent the browning for so long).
Add sugar and simmer until dissolved. Add food coloring until you get the caramel color desired (two should do it). Let mixture cool to warm and pour in butterscotch schnapps. 
