My obsession with gummy bears continues. On our recent holiday to Noosa, I became very well acquainted with the deliciousness that is Prosecco. If you’re not familiar with it, it’s a white wine (still or sparkling) that originated in the Italian village of Prosecco. It was also the original main ingredient in the Bellini (note to self, make Bellini gummies), and the perfect pre dinner drink after a day at the beach.
As with the gin & tonic and Cosmo bears, these are quick and easy to make. This recipe made around 200 gummy bears so I’d recommend having 4 molds to work with. You’ll also need a candy thermometer if you want to keep the booze factor (see notes). Cheers!
42g powdered gelatin
Yellow food colouring (optional, see notes)
3-4 drops LorAnn sparkling wine candy flavouring oil (optional, but I recommend it)
Place your molds on a baking sheet (make sure it can fit in your fridge!)
In a small bowl, whisk together the sugar and gelatin and set aside.
Add the Prosecco to a small saucepan and heat on a medium-low heat.
Add your candy thermometer and keep an eye on it – you don’t want the temperature going above 100°F (see notes).
Once the mixture is hot (which will happen fairly quickly), pour in the sugar & gelatin and mix well. Keep stirring until they are completely dissolved. The mixture will froth up a bit, that’s ok, it will settle again. Add the teeniest drop of food colouring and the flavouring oil and whisk it in.
Quickly transfer the liquid to a small pouring vessel with a spout and leave it for a minute. This will allow any froth to settle so the gummies aren’t cloudy. Pour into the molds. Use an offset spatula to wipe off any excess mixture.
Refrigerate for 2 hours, or until firm.
Pop the gummy bears out of the mold and transfer to an airtight zip lock bag. Store in the fridge.
- Adapted from SprinkleBakes.
- Recipe makes about 200 gummy bears.
- It really is the teeniest amount of food colouring – a dot on the end of a toothpick will be enough, you don’t want bright yellow gummies.
- If you want to retain the booziness in your gummy bears, the temperature of the mixture must not boil or rise above 100°F.
- If you don’t mind losing some of the alcohol you can let the mixture boil as this will help the sugar and gelatin melt more quickly and evenly.
- The LorAnn oil just gives the gummies a bit of a flavour boost.
- I found my molds on trademe.
- It’s best to keep them covered in the fridge or else they will dry out. No one likes a warm wine anyway.
© Once Upon An Egg. All images and content are copyright protected. Please don’t use my images without permission. If you want to republish this recipe, please re-write it in your own words, or link back to this post for the recipe.