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These boozy cherry bombs always disappear before I can even set the plate down. Vodka-soaked maraschino cherries dipped in white chocolate and rolled in blue sanding sugar. That sentence makes them sound complicated. They are not. From jar to refrigerator, you’re looking at about 10 minutes of active work and perfect for your Fourth of July party.
I’ve been making these for years and have landed on three versions: this one for summer parties, a Fireball Cherry Bombs version with cinnamon whiskey, and a Christmas Cherry Bombs version with peppermint schnapps. The base is the same every time: maraschino cherries soaked in alcohol, dried completely, then dipped. That word completely is the one to pay attention to. More on that below.
The red, white, and blue color combo makes these a natural choice for July 4th, Memorial Day, or any summer cookout. Swap the sanding sugar color and you’ve got a different treat for nearly any occasion.
What You’ll Need
- Maraschino cherries with stems: The stems are how you dip, so this is non-negotiable. Use a 10-ounce jar with stems. Stick with maraschino cherries, not fresh ones. Fresh cherries have tight skin that doesn’t absorb the vodka the way maraschino cherries do.
- Flavored vodka: I use Absolut Vanilia because the vanilla note works well with the white chocolate coating. Plain vodka works too, but the flavored version gives you a more rounded finish. A quarter cup goes further than you’d think and soaks into every cherry in a 10-ounce jar.
- White chocolate melting discs: Use melting discs or candy melts, not standard baking chips. Chips are formulated to hold their shape in the oven and don’t melt smoothly for dipping. Melting discs are designed for this and set up cleanly.
- Blue sanding sugar: The coarse texture sticks well to the still-wet chocolate and adds a little crunch. Swap the color for any occasion. This is the patriotic version, but the same recipe works year-round.
See the recipe card for full information on ingredients and quantities.
How to Make Boozy Cherry Bombs
Step 1: Soak the Cherries Open the jar of maraschino cherries and pour out about a third of a cup of the syrup. You want the cherries to stay submerged in liquid. Add a quarter cup of vodka, replace the lid, and refrigerate for at least one hour or up to overnight. The longer they soak, the more the vodka flavor comes through. I do mine overnight for the best result.
Step 2: Dry the Cherries Thoroughly Remove the cherries from the jar one at a time and lay them on a paper towel-lined plate. Pat each cherry dry. Take your time here. Press the paper towel gently around the sides and around the stem. Any moisture left on the surface will cause the white chocolate to seize or slide off. This is the step that makes or breaks the dip, so don’t rush it.
Step 3: Melt the White Chocolate Add the melting discs to a small microwave-safe bowl. Microwave at 50% power for 30 seconds, stir, then continue in 15-second increments until the chocolate is fully melted and smooth. Don’t crank up the power to speed this up. Overheating white chocolate causes it to seize into a grainy, unusable paste. At 50% power it melts slowly; a good stir between each round will bring it together.
Step 4: Dip and Decorate Hold each cherry by the stem and lower it into the melted white chocolate, covering about three-quarters of the cherry. Lift it out and let the excess drip off for a second, then dip the bottom straight into the blue sanding sugar. Set it stem-up on a parchment-lined tray. If the sanding sugar starts clumping, break it apart with a fork. In humid conditions the wet chocolate will cause it to stick together.
Step 5: Chill and Serve Refrigerate the finished cherry bombs for at least 30 minutes before serving. The chocolate should look glossy and feel firm when you pick one up by the stem. Serve cold. They hold their shape best straight from the refrigerator.
Serving Suggestions
These are made for July 4th tables, but they work anywhere you need a festive bite-sized treat. I’ve served them alongside my 4th of July fudge, my 4th of July charcuterie board, and my 4th of July trifle for a full spread of red, white, and blue desserts. They disappear fast in a crowd.
You can also use the dipped cherries as a topping. Drop them on a bowl of vanilla ice cream, float one in a summer cocktail, or tuck them inside my Chocolate Covered Cherry Brownie Bombs before baking. They’re a flexible ingredient once you’ve made a batch.
Frequently Asked Questions
At minimum, one hour. Overnight is better. The longer the soak, the more the vodka flavor comes through. I’ve soaked mine for up to two days in the refrigerator without any problems. The cherries stay intact.
I don’t recommend it. Fresh cherries have tight skin and dense flesh that doesn’t absorb alcohol the way maraschino cherries do. Maraschino cherries are already softened from the syrup they’re packed in, which makes them absorb the vodka much better.
A flavored vodka makes a noticeable difference. I use Absolut Vanilia because the vanilla note complements the white chocolate coating. Plain vodka works too, but the flavor is a little sharper. If you want a cinnamon kick, swap in Fireball. For a holiday version, peppermint schnapps is the move.
Moisture. See Step 2. Any water left on the cherry’s surface will cause the white chocolate to seize or slide right off. Pat each cherry completely dry before it goes near the melted chocolate.
es. Dark or milk chocolate melting discs swap in at the same ratio. Use melting discs or candy melts, not standard chocolate chips. Chips don’t melt smoothly for dipping.
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.
More Summer Recipes You’ll Love
Cherry Bombs
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.
Jenn’s Notes
- 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.
- 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.
So yummy!! Everyone is requesting again this yr.