Learn how to make wine gummy bears. Recipe for red wine, white wine, and rosé gummy bears.

Wine Gummy Bears Recipe (Red, White, & Rosé)

August 21 , 2016 by: Jessica Pinney Appetizers & Snacks

About a month ago, I read about how a website has more than 18,000 people on a waitlist for Rosé Gummy Bears. Sounds delicious, but why wait when you can make your own at home?

I do love Rosé, but I thought why stop there? I’m going to make wine gummy bears of all types. Red, White, and Rosé. It almost sounds patriotic.

Red Wine Gummy Bears - An easy recipe to make red wine, white wine, or rosé gummy bears.

You may be surprised at just how easy it is to make your own wine gummy bears. All you need are two gummy bear molds, some gelatin, and a little sugar.

If you’re like me and want to keep them boozy, make sure you monitor it closely with a candy thermometer. To retain the alcohol, it needs to stay at 90 degrees or below.

Learn how to make rose gummy bears with this wine gummy bear recipe.

I think they truly turned out to be tasty. The red wine gummy bears were my favorite, while Janette was rather fond of the Rosé.

If I made them again I would like to do some fun variations, like maybe mix some peach juice with some Moscato for the white wine version.

Learn how to make white wine gummy bears with this easy to follow wine gummy bear recipe.

I could also see myself making some champagne gummy bears in a few months to help ring in the New Year!

I hope you enjoy this wine gummy bear recipe as much as we did.

Make red wine, white wine, or rosé gummy bears with this wine gummy bear recipe.

Easy recipe to make red, white, and rose wine gummy bears.

(Red, White, & Rosé)

Wine Gummy Bears Recipe

Update!: I never knew this little recipe would take off like a rocketship! With thousands of different people testing the recipe and giving feedback, I have tweaked it a little and amended the amount of gelatin. Hope you enjoy!

4.6 from 34 reviews
Wine Gummy Bears Recipe (Red, White, & Rosé)
 
Prep time
Cook time
Total time
 
Serves: Makes about 125 Gummy Bears
Ingredients
Instructions
  1. Place the wine, sugar and gelatin in a saucepan over medium low heat (if you want to keep the alcohol in, make sure to keep under 90 degrees). Whisk for 2-3 minutes or until sugar and gelatin have dissolved. (Stir in the pink food coloring if making Rosé gummy bears)
  2. Using a glass measuring cup with a spout, pour the mixture over the gummy bear molds. Use an offset spatula to get rid of the excess and ensure all the molds are filled.
  3. Refrigerate for at least 90 minutes.
  4. When gelatin has set, bears will easily pop out from mold.
  5. Store uneaten wine gummy bears in an airtight container in the refrigerator.

148 Comments

  • I love this idea! So genius. I think I may make them for a “fill the chiller” shower I am throwing soon.

  • Possibly the best idea ever! Can’t wait to try it.

  • Do you have any wine recommendations for the gummies?

  • These look awesome! Is the sugar necessary?

  • Why go thru all that trouble? The alcohol will steam off, you are adding get sugar that will stick to teeth trying to chew them…What a waste of time and ingredients!

  • Can anyone tell me where I can get the gummy bear molds?

  • This looks like the best thing ever! I have a question, how necessary is the sugar in the recipe? I am all for sugar, but I love the taste of a particular wine that I want to use and it is pretty sweet anyway. I didn’t want to ruin the flavor. Will the gelatin still set with less or no sugar?

  • Where do you get the mold for gummy bears?

  • I got them from Amazon. I have several links to them in the post if you need help finding them!

  • Those wondering why the sugar, obviously you’ve never worked with plain gelatin. Lol. Try it without the sugar. ???

    Sugar adds solidity when it’s heated and cooled. Again. Try it without the sugar. Try making your own recipe before bashing someone who is giving you a free lesson for a tasty treat.

    Thank you Jessica for the idea. I make Sweet Tea caviar and I find fun in creating new ideas and recipes.

  • I was in no way bashing. Just curious if it was necessary! I have one wine that I’m particularly fond of, and I think it tastes perfect as is, it’s also pretty sweet. I don’t know the slightest thing about cooking with gelatin, that is why I asked. If I can skip the sugar, I will, but I asked because I’m not sure if it would work out or not.

  • Can you do this with any liquid besides wine? or is the alcohol necessary?

  • Re: Ms. Schrum’s comment regarding the alcohol steaming off: if you dissolve the ingredients at 90 degrees fahrenheit, very little will be lost to evaporation during the short time required to dissolve the sugar and gelatin. The boiling point of alcohol is 173 degrees fahrenheit.

  • To Miriam (August 8, 2016 at 5:29) — OF COURSE the alcohol is necessary! 🙂

  • Why not make them w/tequila/vodka/rum?? Then the sugar would compliment them!

  • Ooooo! Would love to try them “as is” AND with other types of alcohol…..any ideas on the measurements?? I mean I know a shot for the cook, but how much for the batch??

  • this is great, but when I pinned it it says “serves 125” – really?

  • Sorry for the confusion, Julie. It means that it makes 125 gummy bears.

  • I don’t even drink but this is so cute I’m going to make batches for my friends . I already ordered the molds from Amazon and I just saw this 15 minutes ago . I’m a non-drinker so I might try making some itty bitty dog treat . Gotta think about that for a second but definitely make the wine ones for friends .

  • I’ve made Pates De Wine (Knock off of Pates De Fruits) similar to this. But I absolutely love the idea of making these into little gummy bears. What a perfect detial to add to a Sunday brunch party with friends.

  • I might be missing something but I don’t see how much wine

  • How long as in expiration will these last and refrigerated or not? Thinking about making them and packaging them for Christmas gifts

  • Definitely refrigerate them in an airtight container. I’m not positive as they never last around here, but I would think after a week or two the texture might degrade.

  • Wonder if they would make it shipping in a canning jar from Oregon to California ? Absolutely love this idea as I have many wine loving friends & family

  • I’m thinking about Lillet or Pimms gummy bears. Probably need to adjust the sugar a bit. Or wait! Margarita gummy bears? Man, this could get dangerous…

  • Has anyone tried to replace sugar with Truvia, Splenda, honey or agave?

  • Can you use Knox unflavored gelatin?

  • Yes you can, Linda. That’s what I used. Hope you enjoy the bears!

  • What an awesome idea! Shared.

  • I made these tonight and they set up so well! You can use other drinks. I made Rose Wine Gummies, Margarita (I used 1800 Mix) and I made cherry vodka ones. For the vodka Gummies, I used 3/4 cup Grand Traverse Vodka and 1/4 cup Grenadine. It was fabulous.

  • This is the best idea ever! Thank you for sharing.

  • Do you have to use that much gelatin 6 seems like alot

  • I’m making these for my baby shower favors… but am wondering if they get sticky at all?? I plan on filling little baby bottles with them for people to take home as a thank you and am worried about them sticking together in the bottle. An also if theres possibly anything I can do to make sure that doesn’t happen?? Thanks so much!!!

  • Everytime my husband tries to make these with Red or white wine they smell and taste horrific, not like the actual wine at all. Any ideas why?The smell is so bad it makes me feel sick like I am going to throw up.

  • I haven not had an issue with them being sticky, but I always keep them chilled and that definitely helps.

  • Is he heating it over 90 degrees?

  • Oh for Gods sake people….S*** it’s not rocket science! And it’s only 1/2 cup of sugar! Always amazes me what kind of “people” ( I loosely use term) crawl out from under their dumb rock to post stupid assinine comments they think are totally legit, logical and smart sounding. Heads up dumb nuts…..think again!

  • Wonderful idea. Thanks for sharing!!!
    To Nancy,well said!!!!! 😊

  • What a fantastic idea! Thanks for sharing!

  • It’s been said before, but I just want to thank you for the cutest idea in a long time. Can’t wait to try all flavors!!

  • Absolutely love the idea , I’m going to try this recipe. I love working with chocolate and creating recipes. Thank you.

  • I am definitely going to make these… here’s a tip on other alcohol… We buy a container of gummies, I usually pour them out into a larger bowl with lid. Cover them with any type of liquor.. I prefer flavored vodkas like cherry or passionfruit. Put lid on container and refrigerate. Take out and stir daily. The gummies will absorb the alcohol and will not lose their texture. It takes about a week. Fun for Halloween also.. gummy eyes and worms and such. Enjoy!

  • Do you have to use regular gelatin or can you use the jello flavors to compliment the wine? Thinking of a way to mix the white wine; re: the peach juice comments.

    Thanks for any info to share!

  • […] Wine Gummy Bear Recipe […]

  • Keep them out of the reach of children, teens.

    Yummy gummy!

  • I like how everyone is okay with alcohol gummies but in Colorado the just banned cannabis gummies. Alcohol is way more dangerous and no one is losing thier minds over this candy that could clearly be mistaken by a small child as candy.

  • Thank you Janica for the gummy bear recipe and thanks for the Amazon Web site.
    I’m off to my wine store!

  • A little dusting of cornstarch will likely keep them from sticking. Or a pinch of sugar and shake it up. Think of gummy vitamins that is what they do to them. You can also use the molds with chocolate…another idea coffee liquer and dark chocolate…yummy!

  • Do you just actually cook them for a couple minutes on the stove until the gelatin dissolves? The cook time on the recipe says 90 minutes?

  • Just until gelatin dissolves. That cook time is including the refrigeration time.

  • Thanks

  • hmmm…thinking about a kahlua gummy bear, or eggnog. Same concept? Alcohol, Sugar and Gelatin?

  • but it is made from pig guts

  • Those sound delicious! Let me know how it goes.

  • Have you tried using gelatin sheets? I’m just curious. I usually like the silkyness of the sheets rather then the powder.

  • I have not, but I do not see why it wouldn’t work. Let me know how it goes if you try it!

  • […] fun in the kitchen. “I do love Rosé, but I thought why stop there,” Pinney wrote on their blog post that’s going viral. “I’m going to make wine gummy bears of all types. Red, White, and Rosé. It almost sounds […]

  • […] in the kitchen. “I do love Rosé, but I thought why stop there,” Pinney wrote on their blog post that’s going viral. “I’m going to make wine gummy bears of all types. Red, White, and Rosé. It […]

  • Thank you! Is there an alternative to not using the near molds? Can they just be made in a pan lined with parchment paper and cut up?

  • Yes! That should work great.

  • How long will these stay fresh for? Need to make a bunch for a birthday and wanna start early

  • They’re usually gone around here in less than 48 hours, so I’m not sure how far you can push it. Placing them in an airtight container and storing them in the fridge should keep them fresh for several days, at least.

  • The gummy bears are super cute.. but seem a bit fussy, how about just ice cube trays, either the regular ones or the small cubes?? If only for the purpose of devouring. 🙂

  • That should work!

  • The recipe says 3 Tbs of gelatin and the instruction video says 5Tbs, does anyone know which it is?

  • I put an update notice right above the recipe saying I tweaked it. Go with the 3 Tbsp.

  • A half cup of sugar is way too much for some people with Diabetes. Think before you rant please.

  • What type of red wine did you use. Cab, merlot, zin, Pinot? Same for the white.

  • They are both blends from my local grocery store.

  • So I tried the wine bears using cabernet and decided to get a bit more adventurous and just did ALABAMA SLAMMER bears and no extra sugar they set just fine, but extra caution these are strong!
    Didn’t really keep to measurements vs just pouring in pan but here is the recipe as close as possible:
    1/2 cup southern comfort
    1/4 cup amaretto
    1/4 cup orange juice
    3 tbsp grenadine (or sloe gin but I was out)
    4 tbsp Knox unflavored gelatine (4 pouches)
    Heat on low until gelatin dissolves, stirring continuously.
    Pour into molds and refrigerate 60-90 min
    **CAUTION.. THESE ARE STRONG

  • Damn, girl! Those sounds amazing! We will definitely be making them. We might have to recruit you to do a guest post on the blog! 😉

  • A little cornstarch will make them less sticky. Its what I do with my drunken gummy bears. Bag of the Gold brand gummy bears and pineapple rum. Stir in the fridge for a few days. Amazing! No there’s no recipie. Big bag Gold brand gummies, bowl, rum till almost covered, cover, refrigerate, stir till absorbed.

  • I dont like the idea of using candy gummy bears and soaking them. . too many artificial ingredients and corn syrup. . lately finding many of which have been causing me stomach issues. I did few years of bar-tending in my 20s and now make drinks fairly frequently for friends so trying a few “mixed cocktails” into gummy bears. Just using the gelatine and alcohol and juice. Thinking of trying Whiskey or Vodka Sour tomorrow with just booze and sweet n’sour mix. Sour boozy candies 🙂

  • I love these!! I made a few tweaks that I think up the wine flavor and improve the texture. First, I simmer 3/4 c. Wine to reduce it to about a tablespoon of wine concentrate. I then add wine to equal 1 c. and the sugar, stir to dissolve, & mix in 5 packets of gelatin.

    Yes, this may take a few minutes out of your day and no, you won’t get a buzz. It’s a fun, tasty treat that is sure to intrigue your friends and put a smile on your face.

  • Anyone know how long they last after you make them? I need to make a lot for a party

  • Does this need to stay below 90 degress farenheit or celsius?

  • Fahrenheit.

  • how about some special gummies, like (1) Sangria, (2) Kir, (3) Mead, (4) Bellini, (5) Pernod, (6) Retsina, (7) Absinthe, to name but a few. why should M&Ms have all the fun?

  • Please help! I made them and they wouldn’t come out of the molds as anything but a glob of jello mush! What am I doing wrong? I keep googling and nothing! I heated up the sugar, wine, and gelatin and place in the molds in the fridge… hours later and even next day they just were barely the consistency of gelatin!

  • Nicole, you are using gelatin, not Jello, right? (asking because someone else was confused abut that). Make sure the gelatin is fully dissolved when you heat it up with the wine and sugar. If you have those two things right, I am not sure. Maybe try upping the amount of gelatin by a tablespoon or two.

  • Rose is my favorite. I avoid food coloring. Do you have a natural alternative to suggest? Thank you.

  • I haven’t tried any alternatives, but a quick Google search brought up some interesting prospects such as boiling beats and using the leftover water. If you end up trying something, let me know how it works out!

  • I only have one criticism. I think the last instruction is unnecessary. Did anyone actually have any left?

  • These came out fantastic. I love to cook and my girlfriend loves wine, so I bought the mold and a bottle of Pink Catawba. They came out perfectly sweet and taste great! Now I can’t wait for her to get home from work and be pleasantly surprised. Kept the temp under 90 to try and keep alcohol in. I honestly think I’m going to need to buy a another few more treys. I left the mix on the counter while waiting for the first batch to set and it solidified. Quick flash in the pan to liquify and my second batch is in now. Thank you!

  • TY! I do not have gummy bear molds but I will be using some of my other holiday/festive molds to make these. They will be great for the upcoming holidays and sharing with friends!

  • First batch came out a little moist based on Canadian gelatin packages that have been in the cupboard for more than a few months…. I do see some experimentation coming on here as I really do need to make them with vegetarian gelatin knowing who I will be primarily sharing them with

  • i bought gummies from work and might have to buy a bottle of wine to soak in. how long would you soak them

  • OMG! Made them according to recipe, with some Napa Valley Red Wine…. JUST PERFECT! I will definitely be buying more bear molds so I can “assembly line” make these as Christmas gifts!!!

  • […] We can’t wait to try this recipe for Wine Gummy Bears. […]

  • Any suggestions how to make them more firm, like the commercial gummy bears are?

  • Just made these with the red wine. They smell awesome and I tasted a bit of the wine goo and tasted pretty awesome to me! I was using a dropper as opposed to measuring cup and it was setting up before I even finished! Can’t wait to try the white in a couple days

  • Sometimes I just add gummy things to liquor to get them soaked with the booze, I wonder if it’ll work the same with the wine!

  • I just made these, following the recipe, and they turned out real well. I didn’t have gummy bear molds, but I did have silicon cake pop molds. I used the side that didn’t have a hole.

  • […] BEARS… seriously made out of WINE.  How fun are these?!  You can find the recipe here:  Wine Gummy Bears recipe.  And if you really want to make them, you can find the gummy mold pan here:  Gummy Bear Mold […]

  • Thought this was cool recipe

  • I just made my 1st batch of red wine gummies using mini peanut butter cup molds instead of gummie bear molds (I felt I would use these molds more frequently than gummie bear molds). I will say this….I accidently read the recipe wrong and put 1 cup of sugar instead of a half a cup. They turned out fine, not too sweet.
    I am curious if 6 packets of the gelatine is necessary? It seems excessive for 1 cup of liquid. I was reading the Knox Gelatine box and for a similar type of recipe it looks like they used 4 packets to 4 cups of liquid. Has anyone used less gelatine with this website’s recipe? How did it turn out?

  • I ordered the molds, and followed the directions, but there was twice as much wine mixture for the molds, so the next batch, I cut in half. I also experimented with different drinks. I used 3 different flavored vodkas, OH YUMMMM, and even tried pepsi and 7 up for the kiddies. Those foam up , and I didnt figure out how to fix that. I also found that if I coat the mold with corn starch, they release easier, keep your fingertips coated also. I am going to be giving these away to my friends for Christmas. They are fun adult gummie. Thanks for the recipe.

  • I bought the molds and tried the recipe. Turned out great. I used a riesling moscato which is sweet to begin with. I might add a bit less sugar if I make these particular ones again. Red ones this weekend. The 1st batch has kept well in a mason jar in the fridge. 3 weeks so far and I did not dust them and they are not sticking together 🙂

  • I just made these and they came out perfect. I used a pink moscato but the flavor didn’t come through as strong as I’d like.. any suggestions anyone? I did see someone above had reduced some wine down for a stronger flavor.

  • Made a batch today with moscato. They turned out great! Think my only modification I will make is I will use a super sweet wine for upcoming batches, e.g. Arbor Mist, Boone’s Farm, sangria, etc.
    Have a few in a bowl on the counter to see how they hold up at room temperature. Planning to give them out as Christmas gifts this year. Thanks for the recipe!

  • […] who. Purchase these delicious champagne gummies from Saks Fifth Avenue or make your own with this recipe from Cooking with […]

  • I was thinking about using arbor mist. Any thoughts?

  • I bought molds on Wish.com
    They take a while to ship but can’t beat the cost

  • These were ridiculously easy to make. I used a Syrah Rose for my first batch and though the wine on its own was not great (should have tried it BEFORE making these) the bears turned out great and everyone who has tried them so far as absolutely loved them! So if you pour a glass of a not so awesome wine, you can make them into delicious gummy bears!

    I used three packets instead of 6 because each packet is just under a tablespoon. they turn out really tender and jelloey and not tough like commercial gummy bears.

  • I am going to make these tomorrow to give as christmas treats to a few friends that enjoy wine, it was just such a cute idea; i can’t pass it up without at least trying it.

  • LOVE LOVE LOVE!! Just made Red wine gummies (I used an inexpensive bottle of Sangiovese) — they are delish! Next batch I will use a Cabernet. I had to let it simmer for about 10 minutes on low (that’s a 3 on my stove) and didn’t have gummy bear molds so I used a silicone mold with small squares. I just made the white wine ones using a Pinot Grigio and they are in the fridge as I type this. Thank you SO SO much for posting this recipe!! I will be giving these out as holiday gifts. Merry Christmas, Happy Channukah, Happy Kwanzaa and happy whatever you celebrate and Happy New Year!!

  • what about bubbly moscato?

  • I’ve been following the recipe here and have ruined 2 batches that won’t set up into gummies. I just watched your video that says 5T gelatin instead of 3T as the recipe indicates. Can you please tell me which is correct, as I am tiring of wasting expensive ingredients and having to throw away runny, grainy candies that won’t set up.

  • Michelle, I updated the recipe after several batches and reader feedback. There is an explanation above the recipe. Most people prefer 3 Tablespoons, as 5 can be a little too chewy for some. Anywhere between 3 & 5 will set fine.
    You said they are grainy, that leads me to believe you are not dissolving the gelatin all the way and would explain why it will not set.
    You could also try increasing the amount of gelatin, but if it is not fully dissolved you will have the same issue.

  • I made this recipe with Pinot Grigio. I only had 2 1/2 tablespoons of plain gelatin and used 1/2 tablespoon of strawberry and they turned out great! The wine flavor was full forward with a little hint of fruit! Yum! Will be making them again and again!

  • OK, I feel like a total jerk (see comment above)! I was using agar agar instead of gelatin because I’m bringing them to a gathering where there will be some vegetarians. From everything I read, agar agar was supposed to be able to substitute in for gelatin with no problem, but I could not get the bears to set and they had a grainy texture. I decided to try regular gelatin and now they’re setting up just fine and are quite easy to make. I still can’t keep the mixture under 90 degrees and also dissolve the sugar and gelatin, even on my stove’s lowest flame, and I’d like them to have a bit more flavor rather than just sweetness, but I’m having a much better time getting them to work using real gelatin rather than the vegetarian alternative. I look forward to doing some experimenting with different flavor combos down the road.

  • […] recipe I used is a mash up of two I found online.  One is from Cooking with Janica and Sprinkle Bakes. I used less gelatin than both recipes called for and it gave me a […]

  • I’m looking to make these for my bf and his friends. Although we like wine his friends not so much is there a compromise with maybe using pineapple jello and coconut rum along with the unflavored jello? But amazing recipe regardless I absolutely loved this recipe and will continue making them with wine for gifts.

  • I made these with a red table wine and followed the basic recipe and added a drop of LoriAnn wine oil. When they cooled I put just a bit of cornstarch in a container and shook them and then removed and put in clean container… no stickiness. I also made them with banana rum…because I had some—so yummy. the possibilities are endless.

  • I don’t usually make comments, but I wanted to balance out some of the strangely negative ones. Thanks so much for the recipe! I just made these (red wine) for my sister in law and I think she’ll love them. Can’t rate them myself as I am pregnant and wanted to keep the alcohol in for her, but they are adorable and definitely a different and fun gift.

  • Thanks, Suzanne! I’m so glad that worked out well for you. Happy New Year!

  • I may need some help with these I used 1/2 cup sugar 3 tbsp of pineapple jello and 1 cup of coconut rum and they didn’t turn out any suggestions to make these work should I have added Knox jello to?

  • I’m not sure. I’ve never used jello or liquor.
    A lady earlier in the comments made an Alabama Slammer version. Maybe use her recipe as a base?

  • […] When I got off work the next day, I started researching recipes. The one I ended up using is from Cooking With Janica. The recipe requires three ingredients: wine, gelatin, and sugar. For equipment you’ll need […]

  • This recipe is amazing and I absolutely can’t wait to try it. 🙂 I was looking for wine gum recipes and yours was at the top! The catty comments are hilarious. You have amazing patience!

  • This is an amazing and easy recipe!! I made a ton for Christmas gifts. Has anyone tried fireball or bailey’s? Or any other liquor? Did you have to adjust the gelatin at all? I found you don’t have to use the best wine and nothing bubbly works best. Also I found leavin the mix on the stove at lowest hear kept it liquified long enough to pour into the molds!

  • Hello! Can you tell me the shelf life of these gummy bears? I would like to add a little citric acid as a preservative so they will last longer. Has anyone added citric acid as a preservative?

  • […] Wine Gummy Bears Recipe Red, White, Rose | Cooking with Janica […]

  • This sounds like a really fun recipe. For those of you who don’t know, JELLO and GELATIN are not the same and cannot be used interchangeably. In reading the comments it seems to me that some might be confused about this. Maybe it would be a good idea to include that as a note on the recipe.

  • Has anyone tried to add juices or anything to the wine gummy bears to add more flavor? I made with moscato and they were kind of bland… looking for ideas on adding more flavor. let me know your thoughts? im going to try with red and pink moscato maybe that will give more flavor. Thanks in advance!!

  • These are awesome!! The first batch I used three packets of gelatin and they were more like jello. The second batch I used 5 packs and they were PERFECT! I also doubled the recipe and poured into a small cookie sheet lined with wax paper. Once set I used the smaller heart shape cookie cutter I could find, saved some time and money on the bear molds. Although I have to say this recipe was so easy and is such a show stopper I may just invest in the bear molds after all! Thanks again!!

  • […] quick google search led me to this recipe.  I mostly followed her recipe, though I reduced the sugar by about a tablespoon.  I shocked […]

  • I tried this recipe and mine had a weird smell and taste to them. Any idea why? I used Knox unflavored gelatin

  • Anyone tried with champagne or prosecco?

  • Has anyone tried using agar instead of gelatin? Is too much of the alcohol lost? Thanks!

  • […] Better yet… introducing the DIY wine gummy bear, recipe courtesy of Jessica Pinney via Cooking With Janica. […]

  • Has anyone made margarita gummy bears and if so recipe and how please?

  • Can I make these with vodka also?

  • Great recipe! Tried it with a nice Trader Joe’s $5 rose and used 4 tablespoons of knox gelatin and they came out PERFECT! So easy to get out of the molds and only took an hour in the fridge.

  • […] BONUS: WINE GUMMY BEARS RECIPE (RED, WHITE, & ROSÉ) […]

  • I recently made these with red wine and the were awesome…will be making more!

  • Once they are made, how long will they last? Is this something that I can prepare in advance to an event or does it need to be done the day of/prior?

  • I have successfully made them a few days in advance. Just be sure to store in an airtight container or ziploc bag and keep in the refrigerator.

  • […] a wine gummy bears recipe, and a red wine hot cocoa recipe for you to enjoy, and mix it up a […]

  • […] a wine gummy bears recipe, and a red wine hot cocoa recipe for you to enjoy, and mix it up a […]

  • So on the recipe it says 3Table spoons of gelatin but the video says 5…? Witch is it?

  • Just wondering if you’ve made this with non=alcoholic wine/cider.

  • I haven’t, but it should work just fine. You could also use juice.

  • I’ve used juice. It didn’t work so well. The juice gummy bears will mold within a week. The alcohol in the original recipe acts as a preservative in addition to the citric acid.

  • Interesting. I have made juice gummy bears many times and not had that issue. Were you storing them in the fridge?

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