Wine Gummy Bears (Red, White, and Rosé)
These homemade wine gummy bears are made with red, white or rosé wine and are perfect for a party or for gifting this holiday season. They can be made ahead of time and keep well.
Update! This recipe now includes a video. You can also find all my latest recipes on my new youtube channel.
I am gearing up for holiday food gifting. Of course there will be cookies, but I usually do other homemade food gifts that can be made ahead of time, like my DIY extracts.
This year, it’s going to be these wine gummy bears. I previously made rosé champagne gummy bears and this time I decided to make wine ones in a colorful assortment, so I used red, white and rosé wines.
These are so easy to make and store well in the fridge for about a week. I love how adorable the mini gummy bears look. The recipe seems like a lot but these bears are really tiny. If you are making them for gifts, you’ll likely have to double or triple the recipe or make them in batches if you don’t have enough molds.
Wine Gummy Bears
- 1/2 cup wine of your choice (red, white, rose)
- 2 1/2 tbsp unflavored gelatin
- 1/4 cup granulated sugar
- In a small saucepan, pour in wine. Sprinkle gelatin over 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 and no gelatin clumps remain.
- 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 mixture warm. Depending on the type of wine used, some wines like the rose, will have a white bubbly foam on top. That is okay.
- Working quickly, use eyedropper tool provided with gummy bear molds to fill molds with mixture in the saucepan. If your wine mixture has developed a layer of foam, 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.) Make sure you use up all of the mixture before it cools down because then it will become extremely thick and sticky. Place molds briefly in fridge for about 10-15 minutes to firm up. Gummy bears can be eaten straight from the fridge or left to warm back up to room temperature before eating. They will be slightly firmer straight out of the fridge and softer left at room temperature, but are chewy both ways. Store any uneaten ones in a sealed container in the fridge for up to 1 week.
All images and content are © Kirbie's Cravings.
Did you make this recipe?
Share it on instagram with the hashtag #kirbiecravings!