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!Print
Wine 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
- 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
- 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
OMG amazing. We made wine ones and then branched out to tequila lime. Yum!!!!
I used a simple, Liberty Creek red wine and they came out great! Except, I found them to be too sweet, so next time I probably won’t use the sugar (or just 1/4 cup instead).
Sandra Vee says
The sugar also helps prevent mold so I wouldn’t cut it out completely
What is the shelf life on these gummies?
Brandy Belenky says
Do you need the 1/2 cup of sugar? Just sounds like a lot compared to the 1 cup wine and I’m wondering if reducing the sugar would significantly impact the results
I’m curious if anyone has used stevia instead of sugar, and how it turned out?
I used stevia/erythritol blend I purchased at bulk barn here in Canada.It worked great! It was perfect for myself a some friends who are diabetic, and many liked the fact that they weren’t so sickly sweet. I did use a Blueberry Wine (by “Muskoka Lakes”) that was quite sweet.
I also made a batch of strawberry/watermelon wine called “Strawberry Samba” by a brand called (“Girls Night Out”) I believe and I also added some drops of Loranne flavor of strawberry. they turned out lovely.
Mr Christian says
I wood like to get some gummy bears
Can you soak gummy bears that’s already made in wine then refrigerate for 90 mins
Amarese Olivas says
Are they going to come out more like jello or will they have the consistency of an actual gummy bear ?
Tip-Add wine last after sugar & gelatin is dissolved
That doesn’t make any sense… the wine is the only liquid. What would you dissolve the sugar and gelatin in?
I was thinking the same thing. It would be nice if the recipe could be tweaked to add alcohol at the end, like when making jello shots.
I found this recipe today and was reading the reviews to see if there were any quirks or questions. First I already ordered molds from Amazon. They have some out of stock and some still in stock. They are different sizes…the bears are… so buy the size you want. I ordered the ones that will be about 1″ finished product. But second I was wondering if the cornstarch solved the sticky problem? Maybe superfine sugar and lower the sugar in the bears? I’m going to book club on Monday and we all take wine and or a nibble. I thought these were fun and funny! Happy New Year y’all!
Erica Hooper says
For less sugar impact, try xylitol. I have used it.. it is very sweet without that bitterness from being overly sweet (like Stevia) and dissolves well.
Regarding the stickiness & shelf life. You can use Agar-Agar instead of gelatin. It’s made from sea-weed. I found it while making some vegan treats awhile ago. It is a bit stiffer so it holds better butI didnt really like the consistency when I made the gummies before. I found it to be a bit too firm and I think it had a slight flavor to it, so maybe mix it with the gelatin at 50-50 to solve that.
This is definitely a Party Treat👌
Bonnie Walsh says
I wwould just like to order the wine flavors.
Does those contains sulfities? Wd be helpful
my wines contained sulphites. it said so on the bottle.
Christina Barth says
All wine contains sulfates, some wineries add additional sulfates in the fermentation process. Those are the wines you want to stay away from.
Julie Plaxico says
Sulfates and sulfites are different things.
I don’t have a printer. Could you please email me this gummy bear wine recipe. Thanks
bonnie hunt says
Anita, what is your email address, i’d be happy to send it your way….
Bonnie Gorzel says
I must try this!!😊
How many do I have to eat to get a buzz? Lmafo
Can you use Truvua instead of sugar?
Linda Hedrick says
Do you know any way to make these vegan
I keep tapping the print recipe but it goes to a printable version and nothing gives me an option to print
Jessica Pinney says
Yes, that’s correct. The print option will take you to a printer-friendly page, then you will hit the print command in your browser (this is usually in the File tab named “Print”. Most browsers also let you hit command-P to initiate printing).
Couldn’t you use Sugar-free Jello flavor of choice, instead of the sugar? I’m going to try it and add some CBD for extra lift. I have a gummy mold, going to try this tomorrow.
Jessica Pinney says
This recipe is made with gelatin, not Jello. If you use Jello the consistency will not be right and the bears may not set up at all.
Teresa Taylor says
Interesting concept, however, I think I’ll grab a bag of gummy bears and a bottle of wine. Much easier that way. 😉
Halie Marsh says
How many gummy bears do you need to eat to feel drunk?
Does the cooking remove the alcohol content? This is a great idea.
Such a fun recipe but mine came out as more of a jello consistency vs. gummy (I used unflavored gelatin per the recipe) any tips on how to make it more of a gummy bear consistency?
I had the same problem what was the solution as I did try less gelatin but same issue
Red Griffin says
Where can I purchase the gummy molds in grocer food?
I’ve seen them at Michael’s
REBECCA CORPORA says
Just made some w/peach wine. Setting up in the freezer now. Will let everyone know how they come out. Looking for a way to bring my wine on a Mardi Gras float since we can’t have glass on it. Hope this works out.
Does this make 10 or 125? I’m confused?!
Jessica Pinney says
125. The “yield” in the recipe card refers to the number of servings.
I use 4 packets of gelatin to make it firm.
How did they turn out
How would I go about substituting the sugar? Using honey for example.
Can I substitute for Agar or fish gelatin? And how much so that they don’t turn out like jello more than gummies thank you
What recommendations do you all have about the sweetness of the wine you chose? I don’t want to pick up a table red wine or a dry Riesling if it works best with a different wine, etc. I was reading in the comments and didn’t see an answer.
Awesome recipe thank you
Hey team, these look amazing! Is there a way to make them vegan and what tool would you need to ensure the water isn’t too hot to dilute the alcohol? I noticed you crossed out ‘candy thermometer’ from the article
Liz Buckner says
I looked for some answers but didn’t see any…
•How long will they keep in the fridge?
•Should I spray the molds for easier removal? (Like canola oil spray)
•How can I measure the temperature on the stove? I don’t have a thermometer.
•And more importantly, how many to catch a buzz! (Not drunk)
Thanks for the info!!
Liz Buckner says
Ok. Just made these. I’m not a wine drinker so I didn’t think about it but, probably should’ve gotten something sweeter! I did buy rose but looking at the bottle after tasting them, it says, dry. So my fault!! Also, some have a whitish film on top, any clue how to fix that for next time?
Anita Nymann says
I am soon gonna make this wine jello 🤩 gonna be christmasgifts 😉 I have a few questions for you 😁
1) How to avoid them sticking together?
Google suggest cornstartch, pearlsugar, regular sugar and let them dry for a few days.. About the last one, wouldnt that make the wine gummi kind of hard-isch on the outside? I really dont like that feeling in things I eat 🤣
2) Can it be stored in the fridge?
3) Can it be freezed for another time?
I tried this but they didn’t come out of the mould easily … what do I need to do to make them pop out? They were breaking as I tried to pop them out… more gelatin? Thanks.
Traci Thomas says
I followed the recipe exactly EXCEPT I used 1/4 cup sugar instead of 1/2. They came out PERFECT, didn’t stick together, and popped out of the molds easily. Everyone loves them. I made sauvignon blanc, strawberry Moscato, chardonnay, and even Corona beer with lime zest. I gifted them IN either a wine glass or beer mug. Very cute idea!
Is it 3 tablespoons gelatin or 5?? The recipe says 3 but the video of the recipe states 5. Just curious!!
Patricia Mc. says
I made these and they were in the refrigerator for several hours and I still had a hard time getting them out of the mold. Do you prep your mold before pouring the solution?