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.