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.