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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!
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.
Dottie Stamm says
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?
Jessica Pinney says
Just until gelatin dissolves. That cook time is including the refrigeration time.
Dottie Stamm says
Thanks
joy says
hmmm…thinking about a kahlua gummy bear, or eggnog. Same concept? Alcohol, Sugar and Gelatin?
Jessica Pinney says
Those sound delicious! Let me know how it goes.
Joe Mozdzen says
but it is made from pig guts
Tara says
Have you tried using gelatin sheets? I’m just curious. I usually like the silkyness of the sheets rather then the powder.
Jessica Pinney says
I have not, but I do not see why it wouldn’t work. Let me know how it goes if you try it!
Nicole says
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?
Jessica Pinney says
Yes! That should work great.
Jamie says
How long will these stay fresh for? Need to make a bunch for a birthday and wanna start early
Jessica Pinney says
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.
julie says
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. 🙂
Jessica Pinney says
That should work!
jz says
The recipe says 3 Tbs of gelatin and the instruction video says 5Tbs, does anyone know which it is?
Jessica Pinney says
I put an update notice right above the recipe saying I tweaked it. Go with the 3 Tbsp.
Vicky says
A half cup of sugar is way too much for some people with Diabetes. Think before you rant please.
John. Malinchok says
What type of red wine did you use. Cab, merlot, zin, Pinot? Same for the white.
Jessica Pinney says
They are both blends from my local grocery store.
HEATHER says
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
Jessica Pinney says
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! 😉
Melissa says
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.
Heather says
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 🙂
Chrissy says
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.
Sherri says
Anyone know how long they last after you make them? I need to make a lot for a party
Michaela says
Does this need to stay below 90 degress farenheit or celsius?
Jessica Pinney says
Fahrenheit.
Hollis Ramsey says
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?
Nicole says
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!
Jessica Pinney says
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.
Christine says
Rose is my favorite. I avoid food coloring. Do you have a natural alternative to suggest? Thank you.
Jessica Pinney says
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!
DD says
I only have one criticism. I think the last instruction is unnecessary. Did anyone actually have any left?
Zach says
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!
Cassandra Carlyle says
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!
Paul S says
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
rebecca rick says
i bought gummies from work and might have to buy a bottle of wine to soak in. how long would you soak them
Stephanie says
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!!!
Connie says
Any suggestions how to make them more firm, like the commercial gummy bears are?
Heather says
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
Kim says
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!
Jan says
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.
Tomas Bray-Fairburn bra says
Thought this was cool recipe
Jodi says
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?
Lisa Carlson says
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.
Shannon Fleming says
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 🙂
Karen says
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.
Hill says
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!
Pat says
I was thinking about using arbor mist. Any thoughts?
Mary says
I bought molds on Wish.com
They take a while to ship but can’t beat the cost
Kelly says
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.
Jessie Verdugo says
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.
HappyLuckyBlessed says
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!!