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!
PrintWine Gummy Bears Recipe (Red, White, & Rosé)
These homemade gummy bears are flavored with red wine, white wine, and Rosé.
- Prep Time: 5 mins
- Cook Time: 90 mins
- Total Time: 1 hour 35 mins
- Yield: 10 1x
- Category: Snacks
- Cuisine: American
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.
Nutrition
- Calories: 65
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!!
★★★★★
Toni says
what about bubbly moscato?
Michelle says
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.
★
Jessica Pinney says
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.
Melissa says
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!
Michelle says
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.
★★★★
Mel says
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.
★★★★★
Denise says
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.
★★★★★
Suzanne says
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.
Jessica Pinney says
Thanks, Suzanne! I’m so glad that worked out well for you. Happy New Year!
Melissa says
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?
Jessica Pinney says
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?
Faith says
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!
★★★★★
Tina says
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!
Kim Handy says
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?
Juleen says
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.
SarahMarie says
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!!
★★★★★
Holly says
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!!
Melissa says
I tried this recipe and mine had a weird smell and taste to them. Any idea why? I used Knox unflavored gelatin
Lizzy says
Anyone tried with champagne or prosecco?
Cheryl says
Has anyone tried using agar instead of gelatin? Is too much of the alcohol lost? Thanks!
Tanesha says
Has anyone made margarita gummy bears and if so recipe and how please?
Joann Polifrone says
Can I make these with vodka also?
Chloe Sanders says
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.
★★★★★
Kimberly Seymour says
I recently made these with red wine and the were awesome…will be making more!
Jackie says
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?
Jessica Pinney says
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.
Austin says
So on the recipe it says 3Table spoons of gelatin but the video says 5…? Witch is it?
★★★★★
Jasmin B says
Just wondering if you’ve made this with non=alcoholic wine/cider.
Jessica Pinney says
I haven’t, but it should work just fine. You could also use juice.
kim says
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.
Jessica Pinney says
Interesting. I have made juice gummy bears many times and not had that issue. Were you storing them in the fridge?
Georgia Sanders says
I just made these but I used rum and coke instead. They’re pretty potent alcohol wise!!
They’re a little wibbly though, more like jelly than gummy, maybe I didn’t use enough gelatin!
Looking forward to try some new flavours thanks so much for this recipe! X
★★★★★