Description
Looking for a cheeky little twist to your Christmas cocktail list? Meet the Candy Cane Fireball Gummies — a sassy blend of spicy cinnamon whisky and cool peppermint set into festive, swirled treats that hit all the nostalgic notes of a childhood gummy… but with a very grown-up kick.
Ingredients
Red Cinnamon Layer 🔥
¾ cup Fireball Cinnamon Whisky
¼ cup apple juice
2½ tbsp unflavored gelatin
2 tbsp granulated sugar
White Peppermint Layer ❄️
½ cup sweetened condensed milk
½ cup water
2 tbsp unflavored gelatin
½ tsp peppermint extract
Finish ✨
Crushed candy canes or peppermint candies
Instructions
In a small saucepan over low heat, combine Fireball whisky and apple juice. Sprinkle gelatin evenly over the liquid and let bloom. ⏱️ 5 minutes
Warm the mixture gently, stirring constantly until gelatin fully dissolves. Do not boil. Stir in sugar until smooth, then remove from heat. ⏱️ 5 minutes 🔥
In a separate saucepan, combine condensed milk and water. Sprinkle gelatin over the surface and let bloom. ⏱️ 5 minutes
Heat gently, stirring until completely dissolved and smooth. Remove from heat and stir in peppermint extract. ⏱️ 5 minutes ❄️
Fill molds about one-third full with the red cinnamon layer and refrigerate until just set. ⏱️ 10 minutes
Add a layer of the white peppermint mixture, then top with remaining red layer. Gently swirl with a toothpick for a candy cane effect. ⏱️ 3 minutes
Refrigerate until fully firm and set. ⏱️ 4–6 hours
Carefully unmold gummies and lightly roll in crushed candy canes for sparkle and crunch. ⏱️ 2 minutes ✨