Go Back
+ servings
dish of rose gummy bears

Rosé Gummy Bears

You will need special gummy bear molds for this recipe. Mine came with a dropper to fill them, which made it so much easier!
Course Candy, Snack
Cuisine American
Prep Time 2 hours 5 minutes
Total Time 2 hours 5 minutes
Servings 48
Author Amanda


  • 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


  1. Place the molds on a large baking sheet with a lip.
  2. 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.
  3. Heat the wine in the microwave until boiling about one and a half minutes.
  4. Pour the sugar and powdered gelatin mixture into the hot wine and stir vigorously.
  5. It will bubble up a bit.
  6. Stir until the sugar and gelatin are completely dissolved, about 1-2 minutes.
  7. Add the flavoring.
  8. With the dropper that came with your molds, fill the molds. It's best to fill them until slightly bulging (see photo).
  9. Refrigerate for 2 hours or until firm.
  10. Push the candies out from the bottom of the mold.
  11. 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.