Kirbie's Cravings

Rosé Champagne Gummy Bears

These rosé and sparkling wine flavored gummy bears are easy to make. They also make great gifts!

overhead photo of a glass of rose champagne and Rosé Champagne Gummy Bears spilling out of a glass

A few weeks ago, I finally tried Sugarfina’s champagne bears. They are so cute and they taste delicious too. Each box comes with ones a combination of clear (brut) and pink (rosé ) ones. My favorite are the rosé ones because they are pink. I love that slightly effervescent sensation you get as you chew on them. And immediately after trying them, I wanted to make my own.
close-up photo of Rosé Champagne Gummy Bears
Mine aren’t quite as fancy as Sugarfina’s version, which are made with Dom Pérignon Vintage Champagne. But I’m pretty happy with how these turned out. They are perfect for a party, wedding, or other special event.

To make these, all you need is a bottle of rosé, unflavored gelatin, sugar, and a few drops of champagne or sparkling wine extract. This is what gives it that slightly bubbly taste.
photo of a bottle of sparkling wine extract
Like all other homemade gummy bears, these do not have the exact same texture as the gummy bears you usually buy. They are more like a fruit snack with a slightly softer, but still chewy texture. I couldn’t stop eating these as soon as they were done. They are just so darn cute!

overhead photo of Rosé Champagne Gummy Bears

More Gummy Bears


Gummy Bear Molds*

Rose Candy Mold*

*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).

Rosé Champagne Gummy Bears

Servings: 200 gummy bears
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Snack
Cuisine: American
These rosé and sparkling wine flavored gummy bears are easy to make. They also make great gifts!
5 from 1 vote


  • 1 cup rosé wine
  • 1/2 cup granulated white sugar
  • 5 tbsp unflavored gelatin
  • 6 drops sparkling wine or champagne extract


  • In a small saucepan, pour in rosé wine. Sprinkle gelatin over rosé wine. Stir the gelatin to dissolve into wine. The gelatin will cause the wine to thicken up, to a slurry-like consistency. Continue to stir or whisk until all the white gelatin powder has been dissolved into the wine.
  • Bring saucepan to low heat, careful not to let mixture boil, stirring continuously until wine melts back down to a liquid consistency. Make sure you stir continuously as the wine is melting back down because you don't want any gelatin to clump up. If you find any undissolved gelatin in the wine, use the back of the spoon and press the gelatin clump against the side of the saucepan to help break it down and dissolve it.
  • Once wine is in a liquid state again, add the sugar. Stir continuously until dissolved. Turn off heat but leave saucepan on stove to keep gelatin warm. There will likely be a white bubbly foam layer than forms on top, which is okay. Add sparkling wine extract and stir into mixture.
  • Using the eyedropper provided, fill your gummy bear cavities with the rosé 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 rosé 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.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

32 comments on “Rosé Champagne Gummy Bears”

  1. Can you use a granulated sugar alternative, like swerve, to make a sugar free version?

  2. I’m looking to make these for gifts. Do they have to stay refrigerated?   With that much gelatin will they “stay” like traditional store purchases gummy’s.  

  3. I can’t find sparkling wine/champagne extract in our country. Can I use sparkling wine/champagne liquor instead? If yes, how much should I use? Thanks for the help! ?

    • No unfortunately that won’t work. You might want to try looking for the extract online. It’s not an item that is easy to find in stores. Or you can leave it out but your bears just won’t have that bubbly taste.

      • My gummies are sticky & melting after I got it out of the fridge. How do I fix this? I want to make gummy gifts but I can’t put them on a pouch like this. How to make them like the gummies from stores?

      • they should not be sticky and melty after they are set. It sounds like you may not have added enough gelatin or you added too much sugar

  4. what type of rose wine did you use to make this?

  5. I made these today but there is like a white foam on top of the mixture, so when I would fill the mold some of them were left with like a white foam on the back. What could have caused this white foam.  Thank you ???? 

    • some rose wines have higher sugar content which is causing the white foam on top of the mixture. You can reduce the sugar you add, or just stir to dissolve the foam. You can either stir and dissolve and then fill. Or you can fill and then stir the little cavities to dissolve. This should prevent the foam from still being there as the gummies set. I’ve had this happen with certain rose wine brands and other times I dont have the issue at all, so it just depends on the amount of sugar that was in the wine to begin with

    • Take a butane torch and quickly go over the foam on the top, most of the foam should dissappear

  6. Oh I would love to try them!


  7. How do you get the bears out of the molds? Mine are stuck and breaking whenever I try to take the out.

    • Mine popped right out. The texture of the bears should be flexible enough that they shouldn’t break at all. Perhaps let them soften at room temperature before trying to remove them?

  8. Can these be made ahead and frozen?

    • They can definitely be made ahead of time. I have not tried freezing. But I keep them in the fridge for a week or so with no issue so I’d recommend the fridge

  9. Is their a reason not to simply use champagne rather than using rose wine and then adding sparkling water or champagne extract?  Thanks,

  10. Is there any alcohol left in? Have you ever tried to soak them in champagne or rose after; like drunken gummies?

    • these are actually quite alcoholic because the wine doesn’t really cook (it just gets heated up) so I don’t think you’ll need to soak them after.

  11. How long do these last?

  12. Where did you find your rose molds? Too cute!

    • I bought them on Amazon. If you look at the end of the post right before the recipe box, there is a link to the ones I have. =)

  13. Where did you find the amount of Gelatin needed to make a batch of these?
    I have a box of 4 packets of Knox Gelatin but I really don’t think it’s enough!

    • the recipe states that 5 tbsp of gelatin are needed. I don’t remember the exact amount each packet has, but I don’t believe 4 is enough. I believe each small packet is around 2 tsp of gelatin

  14. I made these a few days ago but they came out pretty jello-y, even after leaving them out. Is there something I can do to fix that for next time? Also, mine came out more of a beige-y color… yours are so cute! I guess I could add food coloring to make them as pink as yours.

    • hmmm, did you alter any of the ingredients or portions? Mine came out really chewy. You could try adding more gelatin. As for the color, try choosing a really dark colored rosé wine. They have such a big range, with some a very pale pink and some almost a deep red. I used a Coppola Sofia Rosé which is a really dark pink, almost reddish, so that’s why they came out a light pink. though yes, you can also add food coloring

  15. these are awesome! need to get some gummy bear molds 🙂