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.
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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 160 degrees or below.
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.
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.
Other Gummy Bear Recipes:
Matcha Gummy Bears
Beer Gummy Bears
(Red, White, & Rosé)
Wine Gummy Bears Recipe
Update!: I never knew this little recipe would take off like a rocket ship! 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!
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Wine Gummy Bears Recipe (Red, White, & Rosé)
Ingredients
- 1 Cup Wine
- 1/2 Cup Sugar
- 3 Tablespoons powdered Gelatin
- 1 drop pink food coloring (if making Rosé Gummy Bears)
- 2-3 Gummy Bear Molds
Instructions
- 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 160 degrees). Whisk for 2-3 minutes or until sugar and gelatin have dissolved. (Stir in the pink food coloring if making Rosé gummy bears)
- 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.
- Refrigerate for at least 90 minutes.
- When gelatin has set, bears will easily pop out from mold.
- Store uneaten wine gummy bears in an airtight container in the refrigerator.
Notes
- Makes about 125 gummy bears.
Kaleigh @ Lively Table says
I love this idea! So genius. I think I may make them for a “fill the chiller” shower I am throwing soon.
Gail says
Possibly the best idea ever! Can’t wait to try it.
Kathryn says
Do you have any wine recommendations for the gummies?
Marlene says
These look awesome! Is the sugar necessary?
Diane Schrum says
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!
MJ says
Can anyone tell me where I can get the gummy bear molds?
jeffery says
I got them from Amazon. I have several links to them in the post if you need help finding them!
Siobhan Howard says
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?
Lin says
Where do you get the mold for gummy bears?
Jessica Pinney says
I got them from Amazon. I have several links to them in the post if you need help finding them!
Tara Mundorff says
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.
Siobhán Howard says
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.
Miriam says
Can you do this with any liquid besides wine? or is the alcohol necessary?
Fred Johnson says
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.
Susie says
To Miriam (August 8, 2016 at 5:29) — OF COURSE the alcohol is necessary! 🙂
Susie says
There’s a link for gummy bear molds right under one of the pictures. But here it is:
https://www.amazon.com/gp/offer-listing/B00W4N1OHY/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00W4N1OHY&linkCode=am2&tag=cookingwithja-20&linkId=529c9388ddfda4c91cfe52380734329b
Linda says
Why not make them w/tequila/vodka/rum?? Then the sugar would compliment them!
Auntie says
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??
Julie says
this is great, but when I pinned it it says “serves 125” – really?
Jessica Pinney says
Sorry for the confusion, Julie. It means that it makes 125 gummy bears.
Annie says
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 .
Spoon says
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.
Susan says
I might be missing something but I don’t see how much wine
Julie Martin says
How long as in expiration will these last and refrigerated or not? Thinking about making them and packaging them for Christmas gifts
Jessica Pinney says
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.
Julie Martin says
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
Susan B says
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…
Jean says
Has anyone tried to replace sugar with Truvia, Splenda, honey or agave?
Linda Hogan says
Can you use Knox unflavored gelatin?
Jessica Pinney says
Yes you can, Linda. That’s what I used. Hope you enjoy the bears!
Randa @ The Bewitchin' Kitchen says
What an awesome idea! Shared.
Kayla says
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.
Amber Miller says
This is the best idea ever! Thank you for sharing.
Coty says
Do you have to use that much gelatin 6 seems like alot
Samantha says
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!!!
Jessica Pinney says
I haven not had an issue with them being sticky, but I always keep them chilled and that definitely helps.
Emily says
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.
Jessica Pinney says
Is he heating it over 90 degrees?
Nancy says
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!
Cat says
Wonderful idea. Thanks for sharing!!!
To Nancy,well said!!!!! ?
Sue @ F says
What a fantastic idea! Thanks for sharing!
Colleen says
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!!
Mrs Carole says
Absolutely love the idea , I’m going to try this recipe. I love working with chocolate and creating recipes. Thank you.
Tobi Hall says
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!
Cori says
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!
Karen says
Keep them out of the reach of children, teens.
Yummy gummy!
Danielle says
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.
Jeanne Amaral says
Thank you Janica for the gummy bear recipe and thanks for the Amazon Web site.
I’m off to my wine store!
Dinah says
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!