Cherry Bombs

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Cherry Bombs are vodka-infused maraschino cherries that are coated with white chocolate and dressed up as a 4th of July dessert.

Prep Time15

Chill Time30

Total Time45

Course: cocktail, Dessert

Cuisine: American

Servings:

Calories: 98kcal

Author: Jennifer Fishkind

Ingredients

10 ounce jar of maraschino cherries with stems
¼ cup Vodka (I used Absolut Vanilia)
5 ounces white chocolate melting discs
¼ cup blue sanding sugar

Instructions

Remove the lid of the jar of maraschino cherries, being sure to save the lid, and drain out a third of a cup of juice from the jar of the maraschino cherries. You want to keep the cherries in the jar.
10 ounce jar of maraschino cherries
Add a quarter cup of vodka to the jar of maraschino cherries. Replace the lid to the jar of cherries and refrigerate for at least one hour or up to overnight. The longer you allow your cherries to soak in the Vodka-infused juice, the stronger the flavor will be.
¼ cup Vodka
Once the cherries have soaked in the vodka-flavored cherry juice, carefully remove all the maraschino cherries from the jar. Place them onto a paper towel-lined plate, and pat the cherries dry really well.
Tip: Be sure that your cherries are patted dry really well before dipping them into the melted white chocolate, as any excess liquid can cause the white chocolate to seize up and not adhere to the cherries.
Line a rimmed tray with a piece of parchment paper. Set aside.
In a small, microwave-safe bowl, add the white chocolate melting discs.
Microwave for thirty seconds to one minute at 50% power, stir, then microwave an additional 15-30 seconds or until the white chocolate is fully melted and stirred to a smooth consistency.
Tips: For best results, follow the melting instructions on your brand's packaging for the white chocolate melting discs. Be sure to stir between each heating cycle.
5 ounces white chocolate melting discs
Hold a very dry maraschino cherry by the stem and dip it into the melted white chocolate, covering approximately three-quarters of the cherry with the white chocolate.
Once you have dipped the cherry into the white chocolate, then dip the bottom of the white chocolate dipped cherry into the blue sanding sugar. Place the dipped cherry bomb onto the prepared rimmed tray. Be sure that the stem is pointing up. Repeat until all the stemmed maraschino cherries have been dipped.
Tip: You may need to break apart the blue sanding sugar every so often, as it can tend to clump together in more humid temperatures. It can get “stuck” in clumps if any of the melted white chocolate gets mixed into it as you dip the cherries.
¼ cup blue sanding sugar
Place the tray of cherry bombs into the refrigerator for 30 minutes to chill before serving.

Notes

Storage:

To Store: Store the finished cherry bombs in the refrigerator, loosely covered with plastic wrap, for up to two days. Be cautious of condensation affecting the white chocolate's adhesion.
To Freeze: I do not recommend freezing these cherry bombers.
Make Ahead: You can prepare the cherries and store them in the fridge for a day or two before dipping them in chocolate.

Tips:

Customize Your Colors: Feel free to customize your cherry bomb dessert recipe with the color sprinkle to coordinate with a themed party, favorite sports team, or other holiday celebration.
Make A Virgin Version: To make these treats kid-friendly, you don't have to soak them in alcohol. For an all-age appropriate snack, skip soaking the cherries and simply pat them dry, dip them in melted chocolate, and decorate with sanding sugar, nonpareils, or sprinkles.
Choose Your Chocolate: If you're not a fan of white chocolate, you can use dark chocolate or milk chocolate melting discs in a one-to-one ratio for a different flavor profile.
Separate The Sugar: You may need to break apart the blue sanding sugar every so often, as it can tend to clump together in more humid temperatures. It can get “stuck” in clumps if any of the melted white chocolate gets mixed into it as you dip the cherries.

Nutrition