Texas Rosé Gummy Bears Recipe – DIY Wine Gummies
Have you ever made homemade gummies!? I hadn’t, but I love them and I was very surprised by how easy it was. You could make these with any red or white wine, but I love our Rosé and thought they would make them a pretty pink color, and they did! This recipe combines the fruity, refreshing taste of our rosé with that deliciously sweet, homemade candy texture.
So, if you love Rosé and gummy bears, this recipe is for you. Make them for your parties, get-togethers, give them as an edible gift, or just because you want a sweet treat!
Make your own delicious Rosé Gummy Bears at home with this easy recipe. And what may be the best part… you only need 3 ingredients!
Ingredients
2 cups Kiepersol Rosé wine, divided (I used our dry Rosé, but if you wanted to get fancy, the Rosé Reserve would give these a super unique oaky flavor, and one of our sweet Rosé would make them even sweeter, but they don’t need it)
1/4 cup unflavored powdered gelatin, about 5 (.25-ounce each) envelopes
3/4 cup granulated sugar
Equipment
Measuring cups and spoons
Gummy bear molds (you can also, of course, use any mold you want, but if you do not have one you can pour the gelatin mixture into a cake pan lined with parchment paper and then cut it into squares once it’s chilled. Pull out the parchment from both sides to get it out)
2-quart saucepan
2-cup glass measuring cup
Whisk
Spatula
Squeeze bottles or baster
Instructions
Get the molds ready: Place the gummy bear molds on a rimmed baking sheet and ensure there is room in your refrigerator for the baking sheet to sit flat.
Concentrate 1 cup of the Kiepersol Rosé: Bring 1 cup of the rosé to a gentle simmer in a small saucepan over medium heat. Cook until reduced by half, about 5 minutes. Remove from the heat and cool while blooming the gelatin.
Bloom the gelatin: Combine the gelatin and the remaining cup of rosé in a 2-cup measuring cup. Stir to make sure all of the gelatin is wet, then leave the gelatin to "bloom" for 5 minutes. The gelatin should swell, thickening the mixture.
Combine the sugar, gelatin mixture, and rosé concentrate: Add the sugar to the saucepan with the concentrated rosé. Add the bloomed gelatin and rosé mixture to the pan as well and stir to combine.
Cook the gelatin mixture: Return the pan to medium-low heat and bring the mixture to a bare simmer, stirring constantly but not vigorously (I did and some of mine ended up foamy). Do not boil the gelatin mixture, but the gelatin and sugar should dissolve completely and the mixture should have the consistency of a thick syrup, like maple syrup.
Fill the molds: Squeeze a small amount of the gelatin mixture into each cavity of the molds, or pour using the spouted measure cup. Use an offset spatula to level the molds and wipe away the excess gummy mixture.
Set the gummies: Refrigerate the gummies until set, about 90 minutes.
Store the gummies: Push the candies out from the bottom of the mold to remove them. Store them in the refrigerator.
Note: These gummies taste best within a week of making. Store the gummy bears covered in plastic wrap or sealed in an airtight zip-top bag in the fridge. They will dry out and become tough if you leave them uncovered for very long.
Carrie Miller is Kiepersol's
Social Media & Community Specialist.