Description
Fireball Cherry Bombs are a delightful party treat featuring maraschino cherries soaked in spicy Fireball cinnamon whiskey, dipped in smooth white chocolate and coated with colorful sanding sugar. These bite-sized bombs deliver a perfect balance of sweet, spicy, and creamy flavors with a fun, festive crunch.
Ingredients
Scale
Cherries & Soak
- 10 ounce jar maraschino cherries with stems
- ¼ cup Fireball cinnamon whiskey
Coating
- 5 ounces white chocolate melting wafers (from a 10-ounce Ghirardelli package)
- ¼ cup colored sanding sugar sprinkles
Instructions
- Drain and Prepare Cherries: Drain ¼ cup of the juice from the jar of maraschino cherries and save the lid. This will make space for the whiskey soak.
- Soak Cherries in Fireball Whiskey: Replace the drained juice with ¼ cup Fireball cinnamon whiskey in the jar. Seal tightly with the lid and gently shake to distribute the whiskey evenly. Refrigerate the cherries for a minimum of 1 hour or up to overnight to infuse the flavor.
- Dry the Cherries: Line a large plate with paper towels. Drain the cherries from the jar, placing them stem side up on the plate. Pat dry with additional paper towels to remove excess moisture before dipping.
- Melt the White Chocolate: In a small microwave-safe bowl, heat the white chocolate melting wafers in 30-second intervals, stirring between intervals until fully melted and smooth. Follow your brand’s package instructions for best results.
- Dip Cherries in White Chocolate: Holding each cherry by its stem, dip it into the melted white chocolate so it is almost fully coated, then gently shake off excess chocolate.
- Coat with Sanding Sugar: Dip the white chocolate-coated cherry into the colored sanding sugar sprinkles and gently roll it to cover evenly. Place the coated cherry onto a parchment-lined plate to set.
- Chill to Set: Refrigerate the plate of coated cherries for 30 minutes to allow the white chocolate to firm up before serving. Enjoy chilled.
Notes
- Longer soaking time in Fireball whiskey intensifies the flavor.
- Patting the cherries dry helps the chocolate stick better and prevents dripping.
- If you don’t have colored sanding sugar, crushed nuts or coconut flakes can be a fun alternative.
- Store the finished cherry bombs in the refrigerator for up to 3 days for best freshness.
- Use good quality white chocolate wafers for smooth melting and coating.
