Boozy gummies have been all the rage lately but hold onto your tongues, y’all — because Fireball gummy bears are officially here to wreck your mouth in the best possible way. Fireball, aka everyone’s favorite cinnamon whisky/the only acceptable addition to hot chocolate on a winter’s night that doesn’t come frothing out of a whipped cream can, has leveled up to what is arguably the highest form that an alcoholic drink can achieve. We have tequila gummy bears, we have rosé gummy bears, and apparently, my friends, we have now tested just how far we can fly to the alcoholic gummy sun without getting burned, and discovered it was well worth the risk. Now I don’t know about you, but gummy bears are my absolute favorite sweet treat. Yes, the humble gummy bear has had a bit of a rebrand in recent years, and much of that is to do with making them boozy. : gummy bears made with the cinnamon-flavored whisky, Fireball.
And just by reading the description, we were sold:
“Delicious cinnamon whisky gummy bears. A candy form of the popular ‘Fire Ball’ drink. An adult treat to enjoy at the pool, BBQ or just because.”
Ingredients (150 gummies)
- 1 C Fireball
- 1 T sugar
- 3 tablespoons gelatin
- 3 Gummy Bear Molds
Place Fireball, sugar, and gelatin in a saucepan over medium low heat. Keep it below 90 degrees if you want to retain the alcohol content (definitely don’t let it bubble). Whisk for ~5 minutes, until sugar and gelatin dissolve.
Transfer the mixture to a glass measuring cup with a spout. Carefully pour over the molds. Using the flat edge of a knife or spatula, distribute the excess and ensure molds are filled.
Refrigerate for 45 minutes to an hour. When set, pop the bears out of the mold.
Store Fireball gummy bears in an airtight container in the refrigerator.
How About this !!