I’ve been having too much fun in the kitchen lately. I wasn’t even planning a blog post for today, but these pink gummy bears turned out so squee-worthy cute, that I just had to post them as soon as possible. I recently saw some rosé wine gummy bears online for sale, but apparently there’s a very long waitlist to even purchase them! I decided to see if I could whip up a homemade version.
I’ve been storing gummy bear molds in my cabinet for months now, just waiting for the right inspiration. I purchased this two pack mold, which yields bears the exact same size as those commercially made. The recipe I developed would perfectly fill four molds, so I might just have to order another two-pack!
There’s no need to use an expensive rosé wine. Just use your favorite or whatever catches your eye from the shelf. The first batch I made was with wine only, and I found the flavor to be a little lacking. I had some Sparkling Wine candy flavoring oil from LorAnn, and a few drops really gave the candy the flavor boost it needed.
How fun would these be to serve at a cocktail party? I think it’d be cute to drop a few in glasses of rosé wine. I’m totally smitten with this idea, and I think red wine gummies are next on my list. (Or will it be champagne? Perhaps both!)
I have no idea how these compare to their predecessors, but this version is pretty tasty! I definitely plan to purchase some when they’re available so I can compare.
Edit 7/13/16: Make sure to store the gummy bears covered in plastic wrap or sealed in an airtight zip-top bag. They will dry out and become tough if you leave them uncovered for very long.
Edit 7/31/16: These gummies will retain some of their booziness if you make sure the champagne mixture doesn’t boil and never gets over 90F. This means cooking it over medium-low heat on the stove top and using a candy thermometer.
Check out this cute video that Pop Sugar made of this recipe!
DIY Rosé Wine Gummy Bears
- gummy bear molds
- 1 cup 240 ml rosé wine
- 1/2 cup 100 g granulated sugar
- 6 packets .25 oz. each powdered gelatin
- 4-6 drops LorAnn Sparkling Wine candy flavoring oil
- 1 drop pink food color
- Place the rosé wine in a large glass measure with a pour spout. In a separate bowl, whisk together the granulated sugar and powdered gelatin. Heat the wine in the microwave until boiling (see note below), about 1 minute 30-45 seconds on 100% power (you can also do this on the stove top). I recommend boiling the mixture because the gelatin and sugar will melt quickly and evenly, however, these gummies will retain some of their booziness if you make sure the champagne mixture doesn’t boil and never gets over 90F. This means cooking the mixture together over medium-low heat on the stove top and using a candy thermometer.
- Pour the sugar and powdered gelatin mixture into the hot wine and stir well. The wine will foam and raise a little, so expect this. Stir until the sugar and gelatin are completely dissolved, about 1-2 minutes. Add the flavoring and pink food color.
- Immediately pour the mixture into the molds from the pour spout. Use an offset spatula to level the gelatin mixture into the cavities evenly. Refrigerate for 2 hours or until firm.
- Push the candies out from the bottom of the mold. Store them in the refrigerator.
- Make sure to store the gummy bears covered in plastic wrap or sealed in an airtight zip-top bag. They will dry out and become tough if you leave them uncovered for very long.
Place in glasses of rosé wine.
Thread a few on cocktail picks for a cute drink décor.
Serve in a glass bowl on your bar cart.