DIY Rose Gummy Bears
Chances are you enjoy a glass or Rose every now and then. It’s just as pretty as it is delicious. Well now you can turn that Rose into these equally delicious DIY Rose Gummy Bears.
They are much easier to make than they look, and you only need a few simple ingredients; Rose wine, gelatine powder and white sugar. You will also need the Gummy Bear Moulds which can be purchased from eBay here. I only had 2 moulds on hand, but 3 moulds would be the perfect amount for this recipe.
To make these adorable Rose gummy bears, you first need to prepare the gummy bear moulds. You want to place the gummy bear moulds on something solid like a baking tray, so that the moulds can easily be carried from the bench to the fridge once they have been filled. Just be sure that your baking tray fits in your fridge before you begin.
To make these gummy bears we are going to concentrate half of the Rose to boost the flavour of the gummy bears, and keep the other half as is to retain some of the alcohol content. Start by adding half of the Rose to a saucepan and bring to a gentle simmer over a low heat. Leave the Rose to simmer until it has reduced by about half. Set aside to cool.
While the concentrated Rose is cooling, add the remaining Rose to a measuring jug along with the gelatine powder. Give the mixture a stir to ensure all of the gelatine is covered with the Rose, and let sit for a few minutes to thicken. Once the mixture is extremely thick, it’s ready to use.
Add the thickened gelatine mixture to the saucepan of concentrated Rose, along with the white sugar. Return the saucepan to a low heat and stir continuously until the gelatine and sugar have completely dissolved, and the mixture is syrupy.
Use the dropper that comes with the gummy bear moulds to fill each gummy bear cavity. Place the moulds in the fridge for around 1 hour to set, then pop each gummy bear out of the mould. Keep the Rose gummy bears in the fridge until they will be served.
- 2 cups Rose wine
- 4 tablespoons gelatine powder
- 3/4 cup sugar
- Pink food colouring
- Place 1 cup of the Rose wine in a saucepan over low heat and bring to a gentle simmer. Continue simmering until the Rose has reduced by about half. Set aside to cool.
- While the concentrated Rose is cooling, add the remaining 1 cup of Rose to a measuring jug along with the gelatine. Stir to gelatine into the Rose, then let sit while it thickens.
- Once the gelatine mixture is very thick, add it to the saucepan of concentrated Rose along with the sugar. Return the saucepan to a low heat and stir continuously until the gelatine and sugar have completely dissolved, and the mixture is syrupy.
- Remove the saucepan from the heat and stir through a few drops of pink food colouring. Use the dropper that comes with the gummy bear moulds to fill the moulds with the Rose mixture.
- Place in the for around an hour to set. Once set, pop the gummy bears out of the moulds and keep in the fridge until ready to serve.