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 Rosé Gummy Bears.
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 St Germain plus lemon extract (Lemon Baby used lemon, go figure). I let the wine color the candy naturally, but I have some gel food coloring left over from my macaron baking days, and if using that, I’d add it to the wine in the first step rather than the gelatin mixture later. 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) and the floral sweetness of elderflower from the St Germain is a perfect combination.
These are fun and adorable to make. The texture is not the same as commercial gummy bears–it’s more jello-like, but I found that they toughen up if you let them dry out at room temperature overnight.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.
Rosé Gummy Bears
- 3/4 cup 240 ml rosé wine
- 1/4 cup St. Germain liqueur
- 1/2 cup 100 g granulated sugar
- 6 packets .25 oz. each powdered gelatin
- 4-6 drops lemon extract
Place the molds on a large baking sheet with a lip.
Place the rosé wine and St. Germain in a large glass measuring cup. In a separate bowl, whisk together the granulated sugar and powdered gelatin.
Heat the wine in the microwave until boiling about one and a half minutes.
Pour the sugar and powdered gelatin mixture into the hot wine and stir vigorously.
It will bubble up a bit.
Stir until the sugar and gelatin are completely dissolved, about 1-2 minutes.
Add the flavoring.
With the dropper that came with your molds, fill the molds. It’s best to fill them until slightly bulging (see photo).
Refrigerate for 2 hours or until firm.
Push the candies out from the bottom of the mold.
Store them in the refrigerator, or if you want a tougher texture like commercial gummy bears, let them sit out overnight, then store them covered in the refrigerator.
Gummy candy has infinite possibilities. Champagne is most definitely next, followed by who knows?