Candy Cane Fireball Pearls

by

Candy Cane Fireball Pearls

🧾 Ingredients

  • 1 cup Fireball Cinnamon Whisky
  • ½ cup water
  • 2 packets unflavored gelatin (or 2 tsp powdered gelatin)
  • ½ cup crushed candy canes
  • Optional: red food coloring (for extra festive color)

👩‍🍳 Instructions

1. Bloom the gelatin

  • Pour ½ cup cold water into a bowl.
  • Sprinkle gelatin evenly over the water.
  • Let sit 5 minutes until spongy.

2. Heat the Fireball

  • Warm Fireball gently in a saucepan over LOW heat.
  • Do not boil (alcohol burns off if overheated).

3. Combine

  • Remove Fireball from heat.
  • Stir in bloomed gelatin until fully dissolved.
  • Add a drop of red food coloring if desired.

4. Set

  • Pour mixture into silicone molds (pearls, mini spheres, or ice cube molds).
  • Refrigerate 2–3 hours, until fully set.

5. Finish

  • Gently remove pearls.
  • Roll or sprinkle with crushed candy canes.

🎄 How to Serve

  • Drop into hot chocolate
  • Garnish holiday cocktails
  • Serve on a dessert charcuterie board
  • Spoon over vanilla ice cream
  • Add to spiked cider

⭐ Tips

✔ Use silicone molds for easy release
✔ Keep heat low to preserve alcohol flavor
✔ Store refrigerated up to 3 days
✔ Best served chilled

🔥 Variations

  • Extra spicy: add a pinch of cinnamon or cayenne
  • Creamy version: replace water with milk (lighter pearls)
  • Non-alcoholic: use cinnamon tea instead of Fireball
  • Sparkle: roll in edible glitter + candy cane dust

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