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
Equipment
- gummy bear molds
Ingredients
- 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
Instructions
- 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.
Notes
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.
Holy cow! So neat! I have heard the craze about this gummi bears from Sugarfina and really can't believe it! So crazy! Love that you made an alternative 🙂
I seriously love your site, you are insanely creative. These gummy bears are perfection.
Wow! These are so cute! I had not heard of this craze but now I'm so intrigued. Pinned!
These are the most darling little gummy bears! I love the soft pink color from the rosé. I could totally see them being the sweetest garnish on a rosé cocktail. I hope you do a champagne version!
Love this and can't wait to try! Does it taste boozy?
Hi! Well, you won't exactly get buzzed from eating these because the wine is brought to a boil, which removes some of its alcohol content. But the same is true of the original (for-purchase) version, too. It is made with real rose' wine but not very boozy-tasting. It does have a bright, kind of grapey (almost?) flavor, though. I'd definitely pair these with glasses of rose'. Thanks for asking!
UPDATE! I've included instructions on how to keep these bears boozy. Thanks again for your question.
Yum! What a great idea & they're so adorable too. :]
// ▲ itsCarmen.com ▲
Those are so amazing! I've never tried making gummy bears, but this seems simple enough that I think I have to try it!
Awwwwwww. These are soooooooo cute! Do you have any suggestions for a non-alcoholic liquid substitute for the wine perchance?
Hi! I think sparkling white grape juice would be a good stand-in for the wine.
Thanks for asking!
Ingenious! Making!
This mold it´s so pretty!! I want it!! Kisses from Spain!
I would never even think of making my own gummy bears – these look wonderful and delicious! You are so inventive!
I love this new craze about rosé gummy bears! I think that rosé is the perfect summer wine! I prefer Maison Marcel. It is a light and refreshing rosé, perfectly fruity and fun for summer. I found it over at http://www.drinkmarcel.com, check it out!
It's yummy. Really Love this!!
We made these and they were so good!!!!!!! We accidentally used more flavoring than you did but they were good anyway.
What a fun idea! I need to try this!
These look awesome, definately a grown up sweet ! Do you think it would be possible to make Gin & Tonic ones ?
Hi Claire!
I don't see why not! Sometimes a very high alcohol content can hinder the setting of gelatin, but I think you'll be fine as long as you stay under 40% alcohol. I think gin and tonic gummy bears would be adorable.
Who says classy can't be FUN, right?
I love your imagination, Heather!
I feel like champagne gummy bears would be perfect for a New Year's Eve party!! I can picture them being a huge hit and not a bear would survive to New Year's morn 😉
Love this post!!! Thanks for the link for the moulds, haven't been able to find them anywhere
Amy | http://www.yankified.com
You make it seem so easy! Vogue also just posted a recipe to make them… I might just have to try both recipes 😉
Oh wow. Thanks for letting me know! It seems like her write-up is very similar to mine. She even includes my affiliate link to the gummy bear molds in her post!
Cornstarch would help these solidify better. Nice idea though.: )
Did you try the recipe?
Do you know if vegetarian gelatin would work?
Hi! I don't know. I haven't tried any vegetarian alternatives with this recipe yet. I'll be sure to update the post if I have the opportunity to try it! Thanks for asking!
now i need rum gummy bears… do those exist? lol
Thank you so much for the recipe! I wanted these for my sister in law's birthday and when I saw your recipe I went for it and made them. They came out great! Gummy bears are her favorite–she was so happy!The sparkling wine candy flavoring oil was hard to find within 2 days–used strawberry instead and had a great flavor with the rose.thank you again!
I just made these last night and they are really perfect. Your recipe is flawless, thank you! What other LorAnn oils do you like to use?
How long will the gummy bears keep in the fridge?
Oh my goodness please PLEASE try a champagne gummy bear recipe? I don't know if it'd be possible for the bears to have some sort of "fizz" but if anyone could manage to do that it'd be you!
I thought about trying to do your recipe and somehow tweaking it to incorporate sparkling water (like they do with the "fizzy jellos" – as I assume even light cooking would take the bubbles out of the champagne – but I'm just speculating here.
… I need to buy gummy bear molds now.
Thank you for this recipe! <3
Hi Heather. I was wondering how long these keep for once they're made and chilling in the fridge? Would I be able to make these say, two days ahead of time? Thanks!
I am making these for a breast cancer fundraiser. Did you use light pink food coloring or more of a darker pink?
Hi Barbara,
I used just a little bit of Wilton magenta gel food color. You can find it in most craft stores in the baking aisle or online. Here's a link to the product, which is sold as a multicolor set.
http://amzn.to/2c1x8HC
Thank you!!
Do these need to stay cold or can I make and travel with them?
Hi there! I'm having a hard time finding the oil! Is there an alternative I can use that could be found at most stores?
I'm going to make these and take them up to Napa for a birthday party. It's expected to be 90 degrees, though. Do you think they'll melt together even if I try to keep them cool? Should I add corn starch like someone suggested? How much?
Thanks – such a cute idea!
I am making them as a favor for a christmas party. How long do you think they will last?
I work in a pacemaker clinic. I have made these every year for my EP doctors, nurses, MA’s and other staff! Everyone loves them & looks forward to the holidays. Thanks for sharing recipe!!
LMB
Colorado