Cherry Bombs

This patriotic cherry bomb recipe is made with boozy cherries dipped in white chocolate and finished with blue sprinkles, the perfect 4th of July party treat for adults.

Course Dessert

Cuisine American

Prep Time 10

Chilling 8

Total Time 8 10

Servings cherries

Calories 116kcal

Author Wanda Simone

Equipment

strainer
small microwave-safe bowl
shallow bowl or plate
parchment-lined baking sheet

Ingredients

16 ounces maraschino cherries with stems, drained
2 cups vodka
6 ounces white chocolate candy melts
Blue sanding sugar

Instructions

Drain the maraschino cherries. Reserve the cherry juice for Shirley Temples or some other recipe, if desired.
Add the vodka to the cherries in the drained jar.
Store in the fridge for a minimum of eight hours or overnight.
Strain the cherries, reserving the cherry-flavored vodka, if desired.
Dry the cherries by patting with paper towels to remove the excess liquid.
Pour the blue sanding sugar in a shallow bowl or plate.
In a small microwave-safe bowl, melt the white chocolate candy melts in 30 second intervals stirring between batches until smooth.
Dip the cherry into the melted white chocolate by the stem, covering about half of the cherry.
Gently tap off the excess white chocolate along the edge of the bowl.
Immediately dip the bottom of the cherry into the blue sanding sugar covering about half of the white chocolate. You want a little bit of the red cherry, a white stripe and then the blue sugar to all be visible.
Set on a parchment-lined baking sheet to harden.
Repeat until all of the cherries have been coated.

Notes

For a more tropical flavor, replace the vodka with rum.
You can also skip soaking the cherries in alcohol for a family-friendly treat.
The cherries should be served within a couple of hours or the cherry juice will start to bleed through the white chocolate.
If you wish to make them a day or two in advance, coat them with 2 layers of white chocolate, letting the chocolate dry completely before adding the second one.

Nutrition