Tips & Variations

Try different spirits: Vanilla vodka is what I use for this version, but I’ve made these three ways. For a Fireball Cherry Bombs version, swap the vodka for Fireball cinnamon whiskey. The spice works really well with the white chocolate. For a Christmas version, use peppermint schnapps instead. Each one tastes completely different without changing anything else in the recipe.

Customize the color: The sanding sugar color is the easiest way to adapt these for any occasion. Green and red for Christmas, orange and black for Halloween, pink and red for Valentine’s Day. The red cherry and white chocolate base stays the same. Change the sugar and you have a whole new look.

Make a kid-friendly version: Skip the alcohol soak entirely. Pat the maraschino cherries dry straight from the jar and dip them as-is. It’s still a fun, sweet treat that works for all ages at the same party.

Chocolate options: White chocolate gives you the patriotic look, but dark or milk chocolate melting discs work in the same ratio. Follow the melting instructions on your specific brand’s packaging since melt times vary.

Keep the sanding sugar from clumping: Break it apart with a fork as you go, especially in humid weather. Once wet chocolate mixes into the sugar, it starts to clump and won’t coat evenly.

Frequently Asked Questions

Storage

• To Store: Store the finished cherry bombs in the refrigerator, loosely covered with plastic wrap, for up to two days. Watch for condensation, which can affect how well the white chocolate holds.
• To Freeze: I do not recommend freezing these. The chocolate coating and cherry texture don’t hold up well.
• Make Ahead: You can soak the cherries in vodka and keep them in the jar in the refrigerator for up to two days before dipping. Dip and decorate the day you plan to serve them for the best results.