Christmas Bombs:
Ingredients:
– 1 jar of maraschino cherries (with stems, drained and dried)
– 1 cup of white candy melts or white chocolate chips
– 1/3 cup of crushed peppermint candy
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Instructions:
1. Prepare the Cherries:
Begin by draining the maraschino cherries and thoroughly drying them with a paper towel. Ensuring they are completely dry is essential for the coating to adhere properly.
2. Melt the White Chocolate:
In a microwave-safe bowl, combine the white candy melts or white chocolate chips. Heat in the microwave in intervals of 15-20 seconds, stirring after each interval, until the mixture is smooth and fully melted. Take care to avoid overheating.
3. Dip the Cherries:
Grasp each cherry by the stem and immerse it in the melted white chocolate, ensuring it is fully coated. Remove it and gently shake off any excess chocolate.
4. Coat with Crushed Peppermint:
While the chocolate is still wet, promptly sprinkle or roll the dipped cherry in the crushed peppermint candy.
5. Set the Cherries:
Arrange the coated cherries on a baking sheet or plate lined with parchment paper. Allow them to set at room temperature for approximately 30 minutes, or expedite the process by placing them in the refrigerator.
6. Serve or Store:
Once the cherries have set, they can be served immediately or stored in an airtight container in the refrigerator for up to two days.
These Christmas Bombs are delightful, bite-sized holiday treats that are ideal for celebrations or as gifts.
