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.
You might like my Homemade Vanilla Extract, too!
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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.
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.
Thank you for the recipe. Question: does the alcohol burn off when cooking?
No, it won’t completely burn off.
I’m excited to try these! I want to make them and mail some to some of my girlfriends for Valentine’s Day. Do you think they would hold up a few days in the mail?
We haven’t tried mailing them – the only concern is heat, so keep that in mind. Aldo, be sure to package them in an airtight container. Let us know how it goes!
What brand/kind of gelatin do you use? Thanks!
We like Knox unflavored gelatin powder.
These came out very tasty. The texture is just slightly chewier than a regular gummy but you forget about that as you eat them! I used white, red, and rose moscato. I reduced the amount of sugar to 3 tablespoons since moscatos can be very sweet and they turned out perfect!
I’m so glad they worked out well for you!
Can I use regular jello flavored instead of unflavored?
regular jello is not just pure gelatin, so it will not work as a substitute
If I’m using a sweet wine, do I have to still add the sugar?
the sugar is just there to sweeten the gummies so you can definitely leave it out
The 1st time I used this recipe, I used a pear rose’ and the gummies were delicious even though some had foam. The second time I tried this recipe, I made them using a fruit and vegetable infused vodka from Sukari Spirits, they were delicious and no foam.
the foam is likely due to the higher amount of sugar in a pear rose. But I’m glad they worked out for you
I’m having a hard time dissolving the gelatin….what am I doing wrong?
When are you having the issue? Is it at step 1 or step 2? You do need to dissolve the gelatin and create a slurry first because heating up the wine mixture otherwise the gelatin will just clump up if you try to dissolve it when the wine is already warm.
What heat do you initially start with when putting the wine in the pan?
No heat. You are just adding it to the sauepan and then dissolving the gelatin. You add heat starting in step 2
I was thinking of making these, but I don’t eat added sugar if I can help it!!! Do you think I could use Monk Fruit in place of the sugar???
These sound so unique. Thank you for your time.
I have not worked with monk sugar so I am not sure
Have you tried freezing them to keep them for longer? Just wondering!
I have not tried. Sorry.
I tired these for the first time and they were a success! Had no problem with the molds and definitely still taste like the wine! I do have a question though. I found them to be a bit too chewy for my liking. Would decreasing the gelatin to 2 tbsp help with that? Or did I heat it too long maybe? Thanks for a great recipe!
So glad these worked out for you! reducing the gelatin will help create a softer and less chewy gummy. It does make them a little more difficult to get out of the molds though, especially if you use the little bear ones, but you can definitely reduce it to get a less chewy consistency.
I would like recipe for the sour gummy bears
I do not have a recipe for sour gummy bears
how long can you make ahead of the party and how long do they typically last if stored in a container?
Yes, as stated in the recipe, these can keep for a week in the fridge
Does the alcohol cook out of the wine during the heating process or are these “adults only” gummy bears? Thank you!
these are adults only gummies!
They worked! I wasn’t so sure when I started but they came out well. I actually threw away the first pan of syrup because it looked cloudy and didn’t seem right. The second try looked the same but I put it in the mold anyway and they became more clear as they set. The only change I will make next time is choosing a darker red wine so the color of the finished bears is closer to the dark red than pink. Thanks for this great idea. My friends and family are going to love receiving a bag of these!
so glad these worked out for you!
How do them keep them clear and get rid of the foam from whisking and stirring! Tried a batch they tasted amazing but several I can’t use because of the foam. Thank you
hello, which wine are you using? I have no issues with foam with red and white. I do sometimes have foam occurring with the rose and I think it is because rose wine has more sugar in it. You can try adding less sugar to the wine (but then a lot of my friends find it tastes too strong) or usually what I do is after I turn off heat and it starts to foam over, I just give it a quick stir to dissolve the foam, fill my tray and when it starts to foam again, give another quick stir, fill more, repeat. You can also try with different rose wines. Some have a lot more sugar than others, so if you can find a very low sugar one that also helps.
I only have 2 gummy bear molds, will it be enough if I double the recipe? Thanks!
This recipe makes 100 mini gummy bears. My gummy bear molds hold 50 each, so if you double the recipe, it’ll be too much. You can always do it in 2 batches as the gummies to firm up quickly.
Could you make these with agar agar? Would you need to change measurements at all in order to do so?
agar agar definitely will change the texture of these. I’m not sure of the measurement needed. I actually haven’t been able to create agar gummy bears that have a gummy/chewy consistency yet, but if I succeed, I’ll definitely share!
Hi Kirbie, I love this idea and wanted to make some for my child’s birthday party. Will this recipe work with some type juice?
Here are my recipes for fruit and fruit juice gummies https://kirbiecravings.com/2016/07/homemade-gummy-bears.html
Love these. But what is the trick to getting them out of the molds.
I really struggled to get them out in one piece. They really stuck in the molds.
These pop right out for me. Are you havin trouble because they are breaking or are they too sticky? If they are too sticky, you may need to reduce the sugar. Since wines have different amounts of sugar, 1/4 cup might be slightly too much. You can try reducing the sugar and also make sure to stir out the bubbles and foam layer before pouring into molds. The foam is sugar collecting and that would also cause really stick gummies which might be harder to unmold. hope this helps!
Great idea for Holidays gifts! Do they taste like wine or they loose most of its aromatics while cooking?
the wine flavor is definitely still there. there actually isnt much cooking, since the wine is only briefly heated to allow the gelatin and sugar to dissolve into it