Is there anything that says both “classy” and “krunk” quite like alcohol-flavored gummy bears? I think not. When rosé gummy bears became a trendy treat with a massive waitlist in 2016, I had to see if they lived up to the hype.
But given the long wait, the cost per ounce, and my willingness to take on kitchen challenges, I decided to DIY these babies at home back in November. And I have to say, they did not disappoint. And the bonus? Homemade wine gummies taste much more boozy than the store-bought kind.
Make a batch and share them with your friends. Or take them to work. I’m not judging. (Note: These will absolutely not get you drunk. You would have to eat, like, 1,000 of them.)
I tried out several recipes from Pinterest and this version is the one I tweaked and settled on.
TIPS FOR MAKING YOUR OWN ROSÉ GUMMY BEARS
- You don’t have to buy an expensive bottle of rosé. Any kind you like will do. I used a $9 bottle and they turned out great.
- Use low heat and whisk the ingredients together until they’re completely incorporated. If you only have one set of molds, you can just reheat the remaining mixture in the pan if the gelatin becomes soft-set while you wait for the first set of gummies to come out of the molds.
- With the molds I used, this recipe made slightly more than 200 gummies.
- The brand of pure cane sugar I use is called Zulka. It’s vegan-friendly (but Knox gelatin is not). You can use it 1:1 like you would use any granulated sugar. I don’t keep refined white sugar in my cabinets by choice. If you want to use white sugar, I’m not judging you.
- Store your gummies in an airtight glass container in the refrigerator for up to two weeks.
SUPPLIES YOU’LL NEED:
- Diner’s Choice gummy bear molds (set of 2; each mold holds 50 gummies)
Rosé Gummy Bears
Yield 8 servings of 25 gummies
- 1 cup rosé wine
- 1/2 cup pure cane sugar (rather than white, refined sugar)
- 3 packets of Knox gelatin
- 1 drop red food coloring
- Add 1 cup rosé wine, 1/2 cup pure cane sugar and gelatin to a small saucepan. Over low heat, stir until all the sugar and gelatin dissolves.
- Remove from heat and add 1 drop of red food coloring. Stir well to incorporate.
- Allow to cool for a few minutes, and then use the small dropper that comes with the gummy bear molds to transfer the gelatin mixture into the molds.
- Refrigerate for at least 3 hours.
- Store in an airtight container in the refrigerator.