{"id":5648,"date":"2018-04-16T14:13:12","date_gmt":"2018-04-16T20:13:12","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=5648"},"modified":"2018-04-16T14:14:03","modified_gmt":"2018-04-16T20:14:03","slug":"rose-gummies","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/rose-gummies.html","title":{"rendered":"Rose&#8217; Gummies"},"content":{"rendered":"<p><em>&#8220;Take everything you love about your favorite bottle of ros\u00e9 \u2014 that lush, pale pink color; the crisp, refreshing finish; a fruity, just sweet-enough edge \u2014 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 &#8220;it&#8221; wine of the moment makes this surprisingly easy-to-make candy even more delightful. There&#8217;s just something about biting into a gummy bear that tastes like your favorite bottle of wine.\u00a0 With just a few steps and some chill time (which you could very easily pass with a glass of ros\u00e9) you can make these charming, lightly fruity, just a bit tangy ros\u00e9-flavored gummy bears.&#8221;\u00a0 \u00a0These are really fun!\u00a0 Next time &#8211; maybe Zinfandel.<br \/>\n<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>2\u00a0c ros\u00e9 wine, <span style=\"text-decoration: underline;\">divided<\/span><\/li>\n<li>1\/4\u00a0c unflavored powdered gelatin, about 5 (.25-ounce each) envelopes<\/li>\n<li>3\/4\u00a0c granulated sugar<\/li>\n<li>1\u00a0drop\u00a0pink or red food coloring (optional but recommended)<\/li>\n<\/ul>\n<p><strong>Directions:\u00a0<\/strong><\/p>\n<ol>\n<li>Get the molds ready:\u00a0Place 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.<\/li>\n<li>Concentrate 1 cup of the ros\u00e9:.<\/li>\n<li>Bring 1 cup of the ros\u00e9 to a gentle simmer in a small saucepan over medium heat.<\/li>\n<li>Cook until reduced by half, about 5 minutes.<\/li>\n<li>Remove from the heat and cool while blooming the gelatin.<\/li>\n<li>Bloom the gelatin:\u00a0Combine the gelatin and remaining cup of ros\u00e9 in a 2-cup measuring cup.<\/li>\n<li>Stir to make sure all of the gelatin is wet, then leave the gelatin to &#8220;bloom&#8221; for 5 minutes. The gelatin should swell, thickening the mixture.<\/li>\n<li>Add the sugar to the saucepan with the concentrated ros\u00e9.<\/li>\n<li>Add the bloomed gelatin and ros\u00e9 mixture to the pan as well and stir to combine.<\/li>\n<li>Return the pan to medium-low heat and bring the mixture to a bare simmer, stirring constantly.<\/li>\n<li>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.<\/li>\n<li>Remove the pan from the heat and add the food coloring if using.<\/li>\n<li>Pour the mixture into squeeze bottles or a measuring cup with a spout (a small dropper works best)<\/li>\n<li>Squeeze a small amount of the gelatin mixture into each cavity of the molds, or pour using the spouted measure cup.<\/li>\n<li>Use an offset spatula (or the flat end of a spatula) to level the molds and wipe away excess gummy mixture.<\/li>\n<li>Refrigerate the gummies until set, about 90 minutes.<\/li>\n<li>Push the candies out from the bottom of the mold to remove. Store them in the refrigerator.<\/li>\n<\/ol>\n<p>Makes\u00a0about 150 gummy bears depending on the mold used.<\/p>\n<p><strong>Recipe Notes:<\/strong><br \/>\nMold alternatives:\u00a0You can pour the gelatin mixture into a 8&#215;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.<\/p>\n<p><strong>Storage:\u00a0<\/strong>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.<\/p>\n<p>For more information on gelatin check this blog for\u00a0Gelatin &#8211; What is it? How to use it.<\/p>\n<p>Gummy bear molds are available at Amazon, Target, Walmart, etc.\u00a0 Google it.<\/p>\n<p><strong>Source:\u00a0 thekitchn.com<\/strong><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8220;Take everything you love about your favorite bottle of ros\u00e9 \u2014 that lush, pale pink color; the crisp, refreshing finish; a fruity, just sweet-enough edge \u2014 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 &#8220;it&#8221; wine of &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/rose-gummies.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Rose&#8217; Gummies&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[23],"tags":[],"class_list":["post-5648","post","type-post","status-publish","format-standard","hentry","category-sweets-other"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/5648","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=5648"}],"version-history":[{"count":5,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/5648\/revisions"}],"predecessor-version":[{"id":5669,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/5648\/revisions\/5669"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=5648"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=5648"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=5648"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}