How to make Bourbon Reaper Cherry Bombs

This is a great sauce, and I want to thank Armadillo Pepper Co. for the recipe so don't forget to check them out.

BOURBON CHERRY REAPER SAUCE
2 cups Kentucky Bourbon
10oz jar Maraschino cherries
1/4 tsp Vanilla
1/4 cup maple syrup
2 cups Brown Sugar
4 Carolina Reapers, or other super hots

1. Remove cherries from juice, save juice, remove stems.
2. Remove stems and seeds from peppers and cut into quarters.
3. Put Bourbon, Cherries, Vanilla and peppers in a container, stir cover and put in refrigerator for one week.
4. After one week add mixture with saved cherry juice to blender and blend well.
5. Pour mixture into sauce pan and heat over medium heat.
6. Stir in brown sugar and syrup.
7. Bring to boil then reduce heat and simmer 50 to 60 minutes or until desired thickness.
8. Process in small jars in hot water bath, or let cool and serve or refrigerate.

BOURBON REAPER CHERRY BOMBS

10oz jar Maraschino Cherries
2 Carolina Reapers, or other super hots
Enough "GOOD" Bourbon to cover cherries and peppers

1. Drain cherries
2. Remove stems from peppers and cut into quarters
3. Place peppers and cherries into container
( try to leave cherry stems pointing up )
4. Pour in enough Bourbon to cover peppers and cherries, add vanilla and give it a stir.
5. Cover and refrigerate one week.

FONDANT

1/2 lb Confectionery/powered sugar
1/2 cup Sweetened Condensed milk
1/4 Stick butter
1/2 tsp Vanilla

1. Mix all ingredients in bowl to form a dough ball
2. Flatten slightly and refrigerate to stiffen an hour or so
3. Remove cherries from refrigerator and let drain
4. Remove fondant from refrigerator, form into one inch ball, flatten and wrap cherry
5. Place on wax paper and put in refrigerate or freezer
6. Get chocolate ready

CHOCOLATE

6oz baking chocolate or chips
1/4 cup shredded paraffin wax

1. Melt chocolate and wax in double-boiler
2. Dip cherries, place on wax paper, put in refrigerator or freezer

ENJOY