The most fabulous candy for grown-ups ever. These super easy, 3-ingredient Gummy Bears are made with Rosé and sparkling with edible glittery gold stars, for a totally show-stopping candy to serve at your next party.
You guys, my friends are obsessed with these. They totally taste like sparkling Rosé wine, and you are not going to believe how easy these are to make.
The best part is, you can really make these any time of year, with regular champagne, white wine, red wine, what ever your favorite is, so they are super versatile.
I made these with and without a drop of pink food coloring, for a mix of champagne colored gummies and pink gummies... and I couldn't help myself, I had to add some edible gold stars to really make these over-the-top fabulous.
Seriously, how much fun would these be to serve at a cocktail party? You can put them out in a bowl or champagne flute, or even drop them in a glass of rosé, or skewer them on a toothpick for for a really fun cocktail garnish.
The trick to making these, so they taste sweet and boozy, is to make sure the mixture doesn't boil or heat over 90 degrees F, so low and slow on the stove top is key to getting that Rosé flavor to really shine through. And, if you're not of legal drinking age, I'll give you a non-alcoholic version of this recipe, too!
I made these in a gummy bear mold: http://amzn.to/2wKsczb, but you can also just pour the mixture into an 8x8-inch pan lined with parchment paper and use a pizza cutter to cut the gummies into small squares.
You guys, my friends are obsessed with these. They totally taste like sparkling Rosé wine, and you are not going to believe how easy these are to make.
The best part is, you can really make these any time of year, with regular champagne, white wine, red wine, what ever your favorite is, so they are super versatile.
I made these with and without a drop of pink food coloring, for a mix of champagne colored gummies and pink gummies... and I couldn't help myself, I had to add some edible gold stars to really make these over-the-top fabulous.
Seriously, how much fun would these be to serve at a cocktail party? You can put them out in a bowl or champagne flute, or even drop them in a glass of rosé, or skewer them on a toothpick for for a really fun cocktail garnish.
The trick to making these, so they taste sweet and boozy, is to make sure the mixture doesn't boil or heat over 90 degrees F, so low and slow on the stove top is key to getting that Rosé flavor to really shine through. And, if you're not of legal drinking age, I'll give you a non-alcoholic version of this recipe, too!
If you guys give this a try be sure to tag me in a picture on social media @LindsayAnnBakes!
I made these in a gummy bear mold: http://amzn.to/2wKsczb, but you can also just pour the mixture into an 8x8-inch pan lined with parchment paper and use a pizza cutter to cut the gummies into small squares.
If you love this recipe, you are going to love my Funfetti Cupcake Cocktails, so be sure to check those videos out too!
- ♥ -
SUBSCRIBE TO BE THE FIRST TO SEE ALL-NEW VIDEOS: http://bit.ly/LindsayAnnBakesYouTube
- ♥ -
Rosé Gummy Bears
Yield: 75 gummy bears
Ingredients
- 1/2 cup rosé wine*
- 2 packets (0.25 oz each)/2 tablespoons unflavored gelatin powder
- 1/4 cup granulated white sugar
- 1 drop pink food color, optional
- gummy bear mold: http://amzn.to/2wKsczb
- edible gold stars, optional: http://amzn.to/2vGZVGi
Directions
Place the gummy bear molds on a baking sheet. Sprinkle edible gold stars into molds, if desired.
Pour rosé into a medium saucepan and sprinkle gelatin over the top. Stir together and let it sit for a minute. Over low heat, stir in sugar. Add a drop food coloring, if desired. Stir mixture until gelatin and sugar are dissolved, making sure mixture does not boil! Turn off heat but leave saucepan on stove to keep gelatin warm.
Working quickly, fill gummy bear molds using a dropper or simply pour the mixture over the mold, and use a spatula to wipe away excess (alternatively, you can pour mixture into an 8x8-inch pan lined with parchment paper and use a pizza cutter to cut the gummies into small squares once set).
Place gummy bear molds into fridge until gummy bears solidify, about 1-2 hours, or freeze for about 20 minutes. Once firm and set, pop gummies out of the mold. Allow them to come to room temperature and serve immediately, or, store in an airtight container, in the fridge for up to a week. Bring to room temp before serving, so they are soft and chewy.
