Delicious wine gummy recipe made with Rosé
A wine gummy recipe made with Rosé! I actually searched for a recipe but couldn't find one that tasted good and like wine! I decided to make my own based on my gummy recipe! I LOVED how they turned out! Talk about a fun treat for a bridal shower! They are so easy to make and you can use your favorite brand of Rosé.
How do you make wine gummies
- Mix together your wine of choice, sugar and citric acid (optional) Citric acid gives the gummies that "bite" that is typical of eating a fruity candy.
- Slowly sprinkle in your gelatin one teaspoon at a time, mixing in between additions to prevent lumps
- Microwave for 30 seconds, stir with a spoon, then 15-second increments until the gelatin is melted and no grains remain.
- Let the mixture sit for minutes, then scoop off the foam with a spoon and discard.
- Pour your mixture into molds of your choice and refrigerate. They will be set up after a few hours but taste chewier after two days.
- Make sure you remove the gummies from the mold when they are cold. If you have problems with them coming out cleanly you can freeze them to remove them.
Can you get drunk off of a wine gummy?
In theory, if you ate a WHOLE lot of wine gummies you could definitely get drunk. You'd probably get sick to your stomach first though because of all the sugar. It is important to know that these wine gummies are made with REAL alcoholic wine so they aren't good for kiddos.
Think of a Rosé wine gummy as more of a fun treat! Great for a dessert bar, wedding or other festive parties for wine lovers!
What kind of wine is best for a wine gummy recipe?
So this is a tricky question. It just depends on the wine you like! I used a Rosé from New Seasons because that's what I found that looked good but if there is a brand you prefer, I say use that one! The better the wine, the better the wine gummy will taste!
Still not sure which wine to buy? Check out this list of the best Rosé of 2019 for some suggestions.
You can also use other types of wine like red wine, white wine, prosecco or champagne!
How do you make wine gummy bears?
I recently read that people were on this crazy waiting list to purchase Rosé gummy bears. They are super cute and imported from Germany. I mean... the Rosé all day train has arrived and the people have demands lol! But you can truly make your own without the wait.
Just pour your gummy mixture into a gummy bear mold. It might be less messy if you use an eye dropper. I liked this gummy bear mold because it's bigger than the standard gummy bear mold. Each bear is about 1" tall. Made of food-safe silicone and comes with droppers! Score!
Recipe
Ingredients
Rosé Wine Gummy Ingredients
- 12 oz Wine You can also use red, white, or champagne
- 4 packs gelatin (Knox brand)
- 4 oz sugar or honey
- 4 oz corn syrup
- ¼ teaspoon citric acid optional
Instructions
- Mix together your wine and sugar in a large measuring cup
- Slowly sprinkle in your gelatin 1 teaspoon at a time, mixing in between additions. Don't just dump it all in. Let it bloom for 5 minutes.
- Melt the gelatin in your microwave for 30 seconds and stir with a spoon (not a whisk). Then 15 second increments until the gelatin is dissolved and isn't grainy anymore.
- Let the mixture sit for 5 minutes and allow the foam to rise to the surface. Scoop the gelatin off the surface with a spoon.
- Add in your corn syrup and stir
- Add a tiny drop of electric pink to ¼ teaspoon of water and add to the gelatin mixture if the gelatin looks too orange like mine did.
- Pour gelatin Rosé into molds. I used sphere molds but you could definitely use gummy bear molds if you prefer.
- Your gummies will be ready in a few hours but they are gummier texture after two days.
Video
Nutrition
Jonneise Largent says
Cannot wait to try the Wine gummies, but looking forward to seeing how you make the No Fault cake with wine gummy layer!!! Any time scheduled for that posting?
The Sugar Geek Show says
It will be posted on Tuesday!
cristina miranda says
Coul you tell me where i can find your post? Please
The Sugar Geek Show says
what post are you looking for?
Liz Granby says
Looking forward to the recipe for the No fault line cake!!
Christy says
Can you do the same thing with other Liquor such as whiskey, vodka, tequila etc?
The Sugar Geek Show says
Yes you can, think Jell-o shots! mmmmmm! I would cut the hard alcohol with a mixer though, otherwise it might be too strong of a flavor
Lori-Jean Kjartanson says
Okay Liz, I haven't ordered from you for a couple years but now I want your molds for the bubbles. It will be perfect for my daughters birthday in September. I'm having a difficult time finding them for some reason. Please, is it too much to get the link? Thank you for all you do. ?
Lori-Jean says
I know you said Amazon but I thought I saw the purple mold from your website.
The Sugar Geek Show says
We don't sell the purple sphere molds. I got them from chicago school of mold making
Lori-Jean Kjartanson says
I know you said Amazon but I thought I saw the purple mold from your website.
Cakegirl says
Tried this out but the gummies melted away after some minutes when I let them sit outside the freezer...it's there sometsomething I can do to prevent it melting again?
The Sugar Geek Show says
The freezer? They should be left to chill overnight in the fridge, not the freezer.
Michele P Elliott says
I apologize earlier asking about a vegetarian version.... It would help if I read the whole writeup. I'm sorry!! Here's a better question. How do you get a perfect bubble? The molds I'm finding are not round. They'll have a flat edge. In the picture, someone is holding a complete circle gummy. Thank you for your time.
The Sugar Geek Show says
I'm using sphere molds from Chicago school of mold making but they are really expensive. You can also find sphere ice molds that work just as well that are less expensive and are round.
Anna says
Hi, how long at room temperature before these melt? Am asking as I would like to use them to decorate cakes.
The Sugar Geek Show says
they dont melt 🙂
Mimi says
The recipe doesn’t mention when to add the citric acid so I just added it with the syrup. Interestingly enough, the citric acid caused the slightly yellowed colour to turn bright pink! No dye required! I was really pleased because I didn’t have dye anyway. The things set fine, haven’t tasted yet but I’m sure they’re good - I’m a sucker for sour candy so I added far more citric acid than suggested here hehe.
Betsy says
can these be left at room temp after they set?
Elizabeth Marek says
Yes they can