Rosé Gummy Bears

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You may have heard of the latest craze in luxury candy (yes, that’s a thing) but have you tried it yet? Sugarfina Candy started a new trend of wine infused candy with their “Rosé All Day” gummy bears that were released in August 2016. The product flew off the shelves and had a waitlist of over 18,000+ people! It is now back in stock but guess what?! You can easily make these yourself, and I will even tell you a little trick to keep some of the candy’s booziness! Who’s fancy now?

1 Cup of Rosé
½ Cup of Granulated Sugar (you can use as little as 1/3 cup without losing the recipe’s integrity.)
5 Tbsp Unflavored Gelatin (6 Packets)
6 Drops Sparkling Wine or Champagne Extract
1 Drop Pink Food Coloring

Silicone Candy Molds – I purchased gummy bear molds on Amazon. 3 Trays (150 Bears) for $10!
Candy “Eye Dropper”, Liquid Medicine Syringe or Turkey Baster
Baking Sheet
Small Saucepan

Heat rosé over medium heat until it just starts to simmer. Do not let the wine simmer or boil unless you want to cook out the alcohol. If using a candy thermometer, keep the temperature under 90 degrees. Add sugar, whisking until it’s dissolved. Remove pan from heat, and gradually whisk in gelatin, just a little bit at a time (this helps avoid clumping). Stir in a tiny drop of pink food coloring, to give it a brighter shade of pink (the gelatin can make the gummies look cloudy).
Once the gelatin is completely dissolved, pour the mixture into silicone molds, using an eye dropper or turkey baster. Fill each mold completely. Use the entire mixture. Do not set aside leftovers as it will begin to solidify as it cools. Refrigerate until set, at least 1 hour.
Allow gummies to come to room temperature before eating.
Note: The texture of homemade gummies is closer to a Jell-O jiggler than the hard, chewy candies you’d find at the store, but they’re every bit as delicious!

You may be thinking to yourself “Hmmm…..I wonder if I can make these using other varieties of wine?” The answer is YES! Just change up the wine, extract and food coloring and the rest of the recipe stays the same.

Chrissy Liescheidt


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