When my dear friend brought me back Prosecco and Rose gummi bears from Germany, I flipped out. I had never seen gummi bears in these delicate boozy flavors before, and within six months, it seemed like the rest of the world had discovered my favorite new candy too. Of course, they were weirdly expensive, so, instead of buying 4 ounces of gummi bears for almost $10, why not make them yourself?
Ok, here me out. This isn’t one of those “churn your own butter” suggestions. These gummi bears are super easy to make, last forever, and the best part is that you can change up the flavors however you please. Rosewater saffron gummi bears? Sure thing! Mai Tai gummi bears? Yes! Or my favorite, old fashioned gummi bears with a touch of bourbon.
I kept it simple by adding my favorite sparkling wine and rose from winc, and I will say this recipe works better with ingredients that aren’t bone dry, but a touch closer to off dry. So, just barely sweet works beautifully here.
What you’ll need:
1/2 cup Sparkling Wine or Rose, I used my favorites from Winc
½ cup sugar
2 tablespoons corn syrup
3 Tablespoons or 6 packets of powdered Gelatin
2-3 Gummy Bear Molds
Place the 1/2 cup wine, sugar, corn syrup, and gelatin in a saucepan over medium low heat. Whisk gently until the sugar and gelatin are completely dissolved. If using sparkling wine, scrape off any foam with a spoon.
Using a glass measuring cup with a spout or an eyedropper, pour the mixture into the gummy bear molds. Let the molds set on the counter for at least two hours, or until the gummy bears are fully set. Pop the bears out of the mold and keep in a sealed container in a cool, dry, place, indefinitely.