I make these Candy Cane Fireball Pearls when you and I want a fun, boozy holiday treat that’s lighter than a full drink but way more playful than plain shots. You bloom unflavored gelatin, gently warm Fireball cinnamon whisky, whisk them together, let the mixture set in tiny molds, then roll the jiggly pearls in crushed candy canes for spicy‑sweet, poppable bites that dress up everything from hot chocolate to Christmas cocktails.
Why you’ll love these boozy pearls
These pearls hit that holiday sweet spot between candy and cocktail: they’re basically Fireball gummies with a peppermint twist, but shaped small enough to drop into drinks, scatter over ice cream, or add to a dessert board. Because you control the heat and never boil the whisky, you keep more of the alcohol content and cinnamon flavor than you do with baked or cooked desserts that use Fireball.
The crushed candy cane coating adds crunch, sparkle, and peppermint flavor, making them look right at home on Christmas and New Year’s spreads. Similar Fireball gummy recipes are popular for make‑ahead holiday parties because you can chill them a day before and serve straight from the fridge.
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