Ingredients you need
- 1 cup Fireball Cinnamon Whisky
- 1/2 cup water
- 2 packets unflavored gelatin (or about 2 teaspoons powdered gelatin, adjusted to match packet strength)
- 1/2 cup crushed candy canes
- Optional: a few drops red food coloring
The ratio of Fireball to water and gelatin is similar to other Fireball gummy and whisky‑gummy recipes, which use unflavored gelatin to set alcohol into firm, bite‑size treats. Crushed candy canes work the same way as sugar coatings or sanding sugar in gummy recipes, keeping the surface from sticking and adding flavor.
Step-by-step instructions
Step 1: Bloom the gelatin
- Pour 1/2 cup cold water into a small bowl.
- Sprinkle the gelatin evenly over the surface and let it sit for about 5 minutes, until it absorbs the water and looks thick and spongy.
Blooming gelatin in cold liquid before heating is standard for smooth, lump‑free gummies and Jell‑O–style candies.
Step 2: Gently heat the Fireball
- Add 1 cup Fireball Cinnamon Whisky to a small saucepan.
- Warm it over low heat until it’s hot but not simmering—avoid boiling so you don’t drive off too much alcohol.
Keeping alcohol below a full boil is a common tip in Fireball gummy and Jell‑O shot recipes to preserve flavor and strength.
Step 3: Combine and color
- Remove the saucepan from the heat.
- Stir in the bloomed gelatin, whisking until it’s completely dissolved and the mixture is clear and smooth.
- Add a drop or two of red food coloring if you want a deeper candy‑cane red.
This off‑heat whisking step mirrors other Fireball gummy techniques where gelatin is dissolved in warm (not boiling) whisky.
Step 4: Pour and chill
- Pour the liquid into silicone molds: pearl molds, mini spheres, or even small ice cube molds work well. Silicone is strongly recommended in gummy recipes for easy release.
- Refrigerate for 2–3 hours, until the pearls are fully set and firm to the touch.
Step 5: Finish with candy cane crunch
- Gently unmold the chilled Fireball pearls.
- Roll each pearl in crushed candy canes, or sprinkle candy cane pieces over them on a tray and toss lightly so they’re coated.
Crushed candy canes work similarly to sugar or sanding sugar used in Fireball candy and gummy recipes, adding both sweetness and a festive look.
How to serve Candy Cane Fireball Pearls
You can use these pearls as:
- A boozy hot chocolate topper—drop a couple into a mug and let them slowly melt.
- A holiday cocktail garnish for Fireball drinks, spiked hot cider, or champagne spritzers.
- A playful element on a dessert charcuterie board with truffles, cookies, and chocolate bark.
- A topping for vanilla ice cream or chocolate mousse to add cinnamon‑peppermint heat.
Many Fireball gummy recipes are designed to be served chilled straight from the fridge; these pearls follow the same pattern and taste best cold.