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