“Take everything you love about your favorite bottle of rosé — that lush, pale pink color; the crisp, refreshing finish; a fruity, just sweet-enough edge — and now imagine it packed into a gummy bear! That collision between the candy we munched on as kids (and probably still do now) and the “it” wine of the moment makes this surprisingly easy-to-make candy even more delightful. There’s just something about biting into a gummy bear that tastes like your favorite bottle of wine.  With just a few steps and some chill time (which you could very easily pass with a glass of rosé) you can make these charming, lightly fruity, just a bit tangy rosé-flavored gummy bears.”   These are really fun!  Next time – maybe Zinfandel.

Ingredients:

• 2 c rosé wine, divided
• 1/4 c unflavored powdered gelatin, about 5 (.25-ounce each) envelopes
• 3/4 c granulated sugar
• 1 drop pink or red food coloring (optional but recommended)

Directions: 

1. Get the molds ready: Place the gummy bear molds on a rimmed baking sheet and make sure there is room in your refrigerator for the baking sheet to sit flat.
2. Concentrate 1 cup of the rosé:.
3. Bring 1 cup of the rosé to a gentle simmer in a small saucepan over medium heat.
4. Cook until reduced by half, about 5 minutes.
5. Remove from the heat and cool while blooming the gelatin.
6. Bloom the gelatin: Combine the gelatin and remaining cup of rosé in a 2-cup measuring cup.
7. 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.
8. Add the sugar to the saucepan with the concentrated rosé.
9. Add the bloomed gelatin and rosé mixture to the pan as well and stir to combine.
10. Return the pan to medium-low heat and bring the mixture to a bare simmer, stirring constantly.
11. 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.
12. Remove the pan from the heat and add the food coloring if using.
13. Pour the mixture into squeeze bottles or a measuring cup with a spout (a small dropper works best)
14. Squeeze a small amount of the gelatin mixture into each cavity of the molds, or pour using the spouted measure cup.
15. Use an offset spatula (or the flat end of a spatula) to level the molds and wipe away excess gummy mixture.
16. Refrigerate the gummies until set, about 90 minutes.
17. Push the candies out from the bottom of the mold to remove. Store them in the refrigerator.

Makes about 150 gummy bears depending on the mold used.

Recipe Notes:
Mold alternatives: You can pour the gelatin mixture into a 8×8-inch dish lined with a parchment sling or non-stick foil, then set until firm. Use a pizza cutter to cut the gummies into 1/4- to 1/2-inch squares by cutting 18 rows by 18 rows. Yield: about 300 gummies.

Storage: 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.

For more information on gelatin check this blog for Gelatin – What is it? How to use it.

Gummy bear molds are available at Amazon, Target, Walmart, etc.  Google it.

Source:  thekitchn.com