Is there anything more American than taking a perfectly good piece of fruit, soaking it in alcohol, then covering it in chocolate and sugar? Probably. I mean there are burgers with buns made out of doughnuts out there. But is there anything cuter and more festive than these little cherry bombs?!
These babes look a lot more innocent than they really are. They sneak up on ya. I made these for Memorial day weekend and some people loved them, some people cringed after eating them, but everyone ate them and there wasn’t a single cherry left by the end of the day!
These will definitely be put on repeat for 4th of July. They’re very easy to make, they’re adorable and delicious, and as an added bonus you gain a jar of cherry vanilla vodka out of it! You can also use different colored sprinkles to make these work for any holiday. Soooo…I guess that means we can eat these all year long! 🙂
BUZZED CHERRY BOMBS
For this recipe I’d recommend making two 10 oz jars worth of cherries. They go fast so if you’re making them for a party you want to make sure you have a bunch! If you’re making them just for yourself, you’re my kind of people. Call me, let’s hang out. 😉
Make sure you buy the maraschino cherries with stems so you have a way to dunk them! Although you can also use a skewer to dip the ones that lose their stems, but it’s just easier if they have them.
Drain the cherry juice out of the jars and fill it back up with a quality brand of vanilla vodka. The vodka taste is pretty strong in these so you don’t want to skimp out of the quality! You will use about 1 1/2-2 cups of vodka. I chose to use Three Olives.
Allow cherries to sit in refrigerator for 24-48 hours. Obviously the longer they soak, the stronger they will be. Mine soaked for a little over 24 hours and I was worried they wouldn’t be strong enough so I tried one, aaaand holy cow, they were definitely strong enough!
Once you’re ready to prepare your cherries, drain out the newly produced vodka cherry juice and either dispose of it or put it in a jar for martini shots! (Not going to lie, I still haven’t tried it because I’m scared of it. But one of my friends recommended mixing it with coke, which I think would be awesome!)
Melt 8 oz of vanilla melting chips (or candy melts) by microwaving in 30 second intervals and stirring until melted. I used my Babycakes Chocolatier Chocolate Dipper and it worked perfectly. The chocolate stayed nice and melty the entire time and I never had to reheat it. I highly recommend this little guy! I also used it to keep some chili warm during the party so guests could make chili dogs. 🙂Anyhoo, dry the cherries with a paper towel (to make sure the chocolate will stick) then dip each cherry into the chocolate. You only need a very thin layer so don’t go crazy or they’ll look weird!
After you cover it in chocolate, dip into your sprinkles and swirl around to cover half of the chocolate. Place cherry onto a baking sheet lined with waxed paper then prep all of the remaining cherries. Refrigerate for 10 minutes to set, then dig in!
I served mine in a chilled dip cooler to keep them nice and cool all party long, and it worked out great.
In addition to the leftover cherry vodka, you may also end up with some melted chocolate left behind. No worries there either, just spoon out little dollops of chocolate onto a baking sheet lined with waxed paper and add some sprinkles. Instant dessert! Boom!
Disclaimer: This post contains affiliate links, meaning I will get a small portion of any sales that result from readers clicking my links. This is of no cost to you but is greatly appreciated by me! Thank you! And thank you for trying these products that I love!
- 2 (10 oz) jars of maraschino cherries, with stems
- 2 C Vanilla vodka (good quality brand! I used Three Olives)
- 8 oz vanilla melting chips or candy melts
- Blue sprinkles
- Dump juice out of cherry jars and replace with vanilla vodka to top of jar.
- Refrigerate for 24-48 hours (the longer you wait, the stronger the cherries will be!)
- Dump leftover vodka out of jars (you can save this and make martini shots out of them!)
- Melt the vanilla melting chips in the microwave in 30 second intervals, stirring until melted.
- Dry the cherries then dip each into the chocolate. Spin cherry around by stem until you have a very thin layer. (You can use a skewer to dip any of the cherries that lose their stems)
- Dip and spin cherry into sprinkles until half of chocolate is covered.
- Set on a baking sheet covered with wax paper.
- Refrigerate for 10 minutes, or until set.
**Recipe from Frosting and a Smile
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions!