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86% would make again

Rosé Gummy Bears

This content is intended solely for users of legal drinking age. Drink responsibly.

Tasty Team
March 02, 2022
Rosé Gummy Bears

Inspired by thekitchn.com

Ingredients

for 30 servings

  • 2 cups rosé (480 mL), divided
  • ⅓ cup unflavored gelatin powder (50 g), (about 5 .25-ounce envelopes)
  • 1 cup sugar (200 g)
  • 1 drop pink food coloring, optional

Special Equipment

  • gummy bear mold, optional

Nutrition Info

  • Calories 33
  • Fat 0g
  • Carbs 5g
  • Fiber 0g
  • Sugar 5g
  • Protein 0g

Estimated values based on one serving size.

Preparation

  1. Place 1 cup of rosé (240 ml) in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, about 5 minutes. Remove the pan from the heat.
  2. In a liquid measuring cup or small bowl, combine the gelatin powder and remaining rosé wine. Let sit for 5 minutes. The gelatin should give off a “blooming” effect, thickening the mixture.
  3. Add the gelatin mixture to the saucepan with the concentrated rosé. Add the sugar and return the pan to medium-low heat, whisking continuously. Do not let the mixture boil. Cook until the gelatin is dissolved, about 5 minutes. The mixture should have a syrupy consistency, similar to maple syrup. Remove the pan from the heat. Add a drop of pink food coloring, if desired.
  4. Use a squeeze bottle, spouted measuring cup, or dropper to distribute the mixture into the gummy bear molds. If you don’t have a gummy bear mold, pour the mixture into a parchment-lined, 8-inch (20 cm), square baking pan.
  5. Refrigerate for 90 minutes, or until set.
  6. Carefully pop the bears out of the molds or, if using a baking pan, cut into small squares with a pizza cutter.
  7. Store in airtight container in the refrigerator for up to 2 weeks.
  8. Enjoy!

Ingredients

for 30 servings

  • 2 cups rosé (480 mL), divided
  • ⅓ cup unflavored gelatin powder (50 g), (about 5 .25-ounce envelopes)
  • 1 cup sugar (200 g)
  • 1 drop pink food coloring, optional

Special Equipment

  • gummy bear mold, optional

Nutrition Info

  • Calories 33
  • Fat 0g
  • Carbs 5g
  • Fiber 0g
  • Sugar 5g
  • Protein 0g

Estimated values based on one serving size.

Preparation

  1. Place 1 cup of rosé (240 ml) in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, about 5 minutes. Remove the pan from the heat.
  2. In a liquid measuring cup or small bowl, combine the gelatin powder and remaining rosé wine. Let sit for 5 minutes. The gelatin should give off a “blooming” effect, thickening the mixture.
  3. Add the gelatin mixture to the saucepan with the concentrated rosé. Add the sugar and return the pan to medium-low heat, whisking continuously. Do not let the mixture boil. Cook until the gelatin is dissolved, about 5 minutes. The mixture should have a syrupy consistency, similar to maple syrup. Remove the pan from the heat. Add a drop of pink food coloring, if desired.
  4. Use a squeeze bottle, spouted measuring cup, or dropper to distribute the mixture into the gummy bear molds. If you don’t have a gummy bear mold, pour the mixture into a parchment-lined, 8-inch (20 cm), square baking pan.
  5. Refrigerate for 90 minutes, or until set.
  6. Carefully pop the bears out of the molds or, if using a baking pan, cut into small squares with a pizza cutter.
  7. Store in airtight container in the refrigerator for up to 2 weeks.
  8. Enjoy!
Rosé Gummy Bears

Inspired by thekitchn.com

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