One of my nearest and dearest recently celebrated a birthday: another year around the sun.
We decided that it was necessary to sort of celebrate all month. Why not, after all?
AND, we decided she was totally deserving and completely in need of Rosé Gummies, aka rosé wine gummy bears.
I’d say so!
“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.”
Rosé Gummies
2 cups rosé wine, divided
1/4 cup unflavored powdered gelatin
3/4 cup sugar
1 drop red food coloring (optional)
gummy bear molds
Place the gummy bear molds on a rimmed baking sheet and make sure there is room in the refrigerator for the baking sheet to sit flat.
Bring 1 cup of the rosé to a gentle simmer in a small saucepan over medium heat. Cook until reduced by half, about 5 minutes. Remove from the heat and cool while blooming the gelatin.
Combine the gelatin and remaining cup of rosé in a 2-cup measuring cup. 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.
Add the sugar to the saucepan with the concentrated rosé. Add the bloomed gelatin and rosé mixture to the pan as well and stir to combine.
Return the pan to medium-low heat and bring the mixture to a bare simmer, stirring constantly. 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.
Remove the pan from the heat and add the food coloring, if using. Pour the mixture into squeeze bottles or a measuring cup with a spout.
Squeeze a small amount of the gelatin mixture with an eye dropper into each cavity of the molds, or pour using the spouted measure cup. Use an offset spatula to level the molds and wipe away excess gummy mixture.
Refrigerate the gummies until set, about 90 minutes.
Push the candies out from the bottom of the mold to remove. Store them in the refrigerator.
