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:
(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!Print
- 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.
- Makes about 125 gummy bears.
- Calories: 65