I don’t remember where I first tried these, but I started making them myself a few years ago. We’ve been taking them to parties, since we rarely get to host anymore, and other events where friends are indulging.
Thanks to a reminder from two different peeps, I’m sharing you the info we’ve gathered after years of testing and experimenting and have it pretty streamlined.
- Start 24+ hours before you want to serve them. A few hours earlier is fine, but I never go less than 24 hours. I’ve read that you can start as early as 48, but I’ve never tried it since the results are great with at least 24 hours. No fail!
- You want a glass or plastic container and plastic or wooden stirrers. Use no metal or tin foil, because SCIENCE! (I’ve never researched, I’ve just trusted the advice from the web sites.)
- Place a layer of bears on the bottom of the container, I suggest only two deep for better absorption, so decide on the size of the dish accordingly. I serve them in 9×9 pyrex square casserole dish, 9×13 for bigger parties, scaling based on crowd size and number of batches and their spectacle booze interest.
- Pour in the booze of choice. You want them covered, but not too much. Just above the bears is what I do, and add more as needed when stirring. Usually another splash around hours 12 to 15 maybe?
- Hard alcohol works, liqueurs have not (yet).
- Stir to coat. Cover and refrigerate on a level shelf.
- You’ll keep them in the fridge, covered, and stir every six hours or so.
- Overnight is fine, it’s not fragile enough to set an alarm just to stir. You are just going to break them up and re-coat them with booze after they start to adhere to each other.
- Uncover and serve with a slotted spoon or something, and make sure you have wipes or napkins because hands get messy.
- If you use gummy worms, bear in mind those suckers are worth several bears and may absorb more than they appear. (I recommend with Tequila, for obvious reasons.)