- 1 cup champagne + additional for the edible gold
- 5 tbsp unflavored gelatin (see note)
- 1/2 cup granulated white sugar
- edible gold flakes for drinks (see note)
- 6 drops champagne extract optional (see note)
- Remove cap and rubber stopper from edible gold bottle. Fill with a little champagne until it reaches the fill line. Put rubber stopper back in and screw on cap. Shake bottle vigorously until the gold breaks down into very small flecks. Put a few drops of gold flecks into each gummy bear mold cavity.
- In a small saucepan, add champagne. Sprinkle gelatin over champagne. Whisk the gelatin to dissolve it into wine. The gelatin will cause the wine to thicken up, to a slurry-like consistency. Continue to whisk until all the gelatin powder has been dissolved into the wine. Add in sugar and whisk until it is completely dissolved into the slurry.
- Bring saucepan to low heat, and stir continuously until wine melts back down to a liquid consistency. You do not want the mixture to come to a boil. Make sure you stir continuously as the wine is melting back down because you don't want any gelatin to clump up. There will likely be a white bubbly foam layer than forms on top, which is okay.
- Once wine is in a liquid state again, turn off heat but leave saucepan on stove to keep gelatin warm. If using champagne extract, add and stir into mixture.
- Using the eyedropper provided, fill your gummy bear cavities with the gelatin mixture. Make sure to push your eyedropper underneath the layer of foam so that you only get the liquid and try to avoid air bubbles (The foam layer is edible but it is very sticky and will affect the clarity of your gummy bears. I usually just keep using the liquid below the foam and them rinse the foam out when washing the pan.) If you are using the gummy bear molds, you will likely need 4 trays and you need to fill them all at once, otherwise your gelatin mixture will solidify once it cools down. Place gummy bear molds into fridge until gummy bears solidify, about 30 minutes to 1 hour. Pop out the gummy bears once they are ready. Allow them to come to room temperature before eating. Gummy bears eaten straight out of the fridge will be a little firmer. Once that are at room temperature will be chewier and softer. Store uneaten gummy bears in the fridge.
- These gummy bear molds* I use are the most commonly sold ones I have found. They aren't too expensive and are easy to use but they make gummy bears that about half the size of gummy bears you usually buy at the store. So if you plan on making these for gifting or for a large party, you may need to double/triple/quadruple the recipe.
- I found that for the tiny size of these gummies, it is better to go with more gelatin which is why this recipe has 5 tbsp of gelatin. The bears are chewy but also firm enough that they pop out of the molds easily. If you plan on making these gummies in bigger silicone molds, you can reduce the gelatin to 3 tbsp for a softer gummy as you may find the gummies to be too chewy when they are bigger in size. The softer gummy is harder to pop out of the tiny bear molds so I don't recommend reducing the gelatin for small gummy bears.
- One small bottle of the edible gold for drinks is enough for the entire recipe with a little leftover. However, if you plan on making a large batch it may be better to get the 6-pack rather than buying several 1-packs.
- The champagne extract is optional, but it does enhance the fizzy champagne flavor.
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).