You’ll need gummy bear molds for this recipe (refer to post for sources). Homemade gummy bears have a slightly different texture than commercial-made bears. They’re more like a cross between a soft gumdrop and Jello jiggler. Keep these guys chilled, just as you would a bottle of rosé!
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.
Keyword powdered gelatin, rose wine, sparkling wine candy flavoring oil