Sweet Treats

Rosé Gummy Bears

Varying shades of bears
Varying shades of bears

I have had a long-standing affair with gummy candy for as long as I can remember. After a disastrous attempt at Champagne jello shots (recipe didn’t call for any sugar and tasted like nothing other than gelatinous Champagne, which was surprisingly awful), I put my booze-infused gelatin dreams aside–until I saw that Sugarfina came out with rosé gummy bears, which promptly not only sold out but actually inspired a 12,000 person waiting list. Not exactly a patient sort, I knew I could at least try to make my own. So I ordered these molds and searched for recipes. Mine is adapted from Sprinkle Bakes. I didn’t have sparkling wine flavoring, so I substituted lemon juice plus lemon extract (Lemon Baby used lemon, go figure).  I used pink gel food coloring from my macaron baking days, and I fear that wasn’t best coloring agent. When I make these again, I’ll probably use liquid.

I made two batches of these. The first batch (deep, fruity, rosé, plus coloring) came out practically red, not the pale shade of pink I desired. The second batch (light, dry rosé, no coloring) was pretty colorless. The third time’s the charm, right? I love the addition of lemon, (not surprisingly) because I think they might be sort of flavorless, otherwise.

Rosé Gummy Bears

I loved making these tiny little treats out of my favorite warm-weather wine. If you are starting off with a very deep colored rosé, you might want to skip the coloring. I did not with the first batch, and the bears turned out a little red. I used a lighter rosé and left out the coloring in the second batch, and they were a little too light. But they are still adorable, no matter what!

  • Prep Time: 15m
  • Total Time: 2h 15m
  • Yield: 100 gummy bears
  • Category:


  • 1 cup rosé wine
  • 1 tablespoon fresh lemon juice
  • 1/2 cup sugar
  • 1 teaspoon lemon extract (or raspberry, or whatever you'd like)
  • 5 packets of unflavored gelatin
  • 1 drops pink food coloring


  1. In a separate bowl, whisk the gelatin and sugar together.
  2. Pour the wine into a glass measuring cup.
  3. Add the desired food coloring, lemon juice, and extract to the wine and stir.
  4. Heat the wine in the microwave for 1 minute 45 seconds, or until boiling.
  5. Slowly add the gelatin mixture to the wine, stirring for 1-2 minutes until dissolved. It will foam a bit.
  6. Using a medicine dropper, fill the gummy bear molds up to the top. Each mold should be filled just until their backs round out. (See picture).
  7. Put the molds in the refrigerator for 2 hours. Pop each bear out. If you let them "air out" (sit them out at room temp, uncovered, on a plate overnight) they will have the same texture as store-bought!

These are fun and adorable to make. The texture is not the same as commercial gummy bears–it’s more jello-like. The silicon molds make it a cinch to pop them out, which is awesome. Bubbles are the enemy, so make sure you refill the dropper before it completely runs out.

Filling the molds.
Filling the molds.

Gummy candy has infinite possibilities. Champagne is most definitely next, followed by who knows?

Sweet treats
Two little olympic divers
Can you tell I had a little fun while photographing these guys?




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