Homemade Rosé Gummy Bears

Perfect for Galentine’s Day, bachelorette parties, or bridal showers, these sweet little gummy bears are just as fun to make as they are to eat! They’d also make a great little treat for a friend, and you can change up the ingredients to make different flavours. Julie (@Lavender Julep) and I had these out at our Galentine’s Day party last weekend!

I had to play around a little with ratios and how much to reduce the rosé to get the best possibly consistency on these but I’m really happy with how they turned out. They’re honestly really easy to make with store-bought gelatin and your favourite rosé and they don’t require a candy thermometer!

I used these gummy bear molds from Amazon but you could also use any molds you like (silicone is easiest to remove) or even pour a sheet of the mixture into a rectangular casserole dish and cut into cubes or with little cookie cutters! This recipe will make enough of the gelatin mixture to fill two of the molds I used, so feel free to scale up or down accordingly.

Ingredients

• 1 1/2 cups rosé (but I’m sure you’ll find a use for the rest of the bottle)

• 3 envelopes of unflavoured, powdered gelatin (these are usually 0.25 ounce envelopes)

• 1/3 cup granulated white sugar

Recipe Steps

1. Add one cup of the rosé to a small saucepan over medium heat, and bring to a bare simmer. Allow to reduce down to a 1/4 cup. The more you reduce this the better the flavour, colour, and texture of your finished gummy bears will be.

2. In a small bowl or glass measuring cup, combine the remaining 1/2 cup of rosé with the three envelopes of gelatin and stir to combine before setting aside. The gelatin will swell and thicken the entire mixture into a jello-like consistency.

3. Once the saucepan of wine has reduced to a 1/4 cup, lower the heat and add your sugar and gelatin mixture. Keep the heat at medium-low, stirring until the sugar and gelatin have dissolved.

4. Increase heat to medium and bring to a bare simmer again, reducing slightly so that you have a slightly syrupy liquid.

5. Turn off the stove but leave the saucepan on the element to keep it warm while you work, otherwise it will begin to solidify. Quickly transfer your mixture into the molds using a spoon and wiping clean or using an eye-dropper/pipette. With the silicone molds I found I did not need to grease them at all for the bears to release cleanly, but if you are using a rectangular dish you may want to spray lightly with cooking spray before filling.

6. Allow gummies to cool in the refrigerator for 1-2 hours - or if you’re living in Canada in February like me, just cover and put them outside on your porch for 30 minutes. They should release evenly from the molds!

These can be stored in the fridge in an airtight container for several weeks, or for 12 hours uncovered at room temperature. Note that uncovered (refrigerated or not), they will begin to shrivel up making them chewier. You can change up the rosé for any flavouring of your choice, other wines, fruit juices, etc.!