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Place the wine, sugar and gelatin in a saucepan over medium low heat (if you want to keep the alcohol in, make sure to keep under 160 degrees). Whisk for 2-3 minutes or until sugar and gelatin have dissolved. (Stir in the pink food coloring if making Rosé gummy bears) Using a glass measuring cup with a spout, pour the mixture over the gummy.

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The below recipe will fill two large molds equaling 70 Homemade Rose' Gummy Bears. YAY! Ingredients. large gummy bear molds with dropper 1 cup Rosé 1 tiny drop Nielsen Massey Rose Water (optional) 1/2 cup coconut or regular sugar 3 packages of gelatin 1 tiny drop pink food coloring. Directions

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Instructions. 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. Concentrate 1 cup of the rosé: 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.

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Heat 1 cup of the champagne in a saucepan over medium heat. Cook until the mixture reduces by half. While the champagne is reducing, stir together the remaining champagne and the gelatin. Let it sit for 5 minutes. Whisk the sugar into the reduced champagne and add the gelatin mixture to the saucepan too.

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Instructions. In a small saucepan, pour in wine. Sprinkle gelatin over wine. Stir the gelatin to dissolve into wine. The gelatin will cause the wine to thicken up, to a slurry-like consistency. Continue to stir or whisk until all the white gelatin powder has been dissolved into the wine and no gelatin clumps remain.

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Remove the pan from the heat. In a liquid measuring cup or small bowl, combine the gelatin powder and remaining rosé wine. Let sit for 5 minutes. The gelatin should give off a "blooming" effect, thickening the mixture. Add the gelatin mixture to the saucepan with the concentrated rosé. Add the sugar and return the pan to medium-low heat.

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Once the gummy bears and the rosé are soaking in the bowl, just cover the bowl with a piece of plastic wrap and set them in your fridge for two hours. I taste tested them 2-4 hours after we made them and the next morning, and I found the fresher gummies to be the best! SO if you want to serve them at a party, or for dinner, just make them some.

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Add the gelatin mixture to the saucepan with concentrated rosé. Add sugar and lower heat, whisking the mixture until the gelatin and sugar dissolve (~5 min). Remove saucepan from heat; Use a dropper or spoon to pour the mixture into gummy bear molds; Refrigerate for 2 hrs or until the gummies are set

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Sparkling Rosé Bears Gummy. Imported from Germany. Skip to the end of the images gallery. Skip to the beginning of the images gallery. Qty. $8.95. Add to Bag. Get sparkling with these grown-up gummy bears infused with rosé wine and dusted in tart sugar crystals. California Residents see Prop 65 WARNING.

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Instructions. Place the rosé wine in a large glass measure with a pour spout. In a separate bowl, whisk together the granulated sugar and powdered gelatin. Heat the wine in the microwave until boiling (see note below), about 1 minute 30-45 seconds on 100% power (you can also do this on the stove top).

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Instructions. Add rosé to saucepan over medium high heat. When liquid begins to boil, add sugar and gelatin and heat to medium. Continue stirring until sugar and gelatin are completely dissolved. Remove pan from heat and pour liquid into gummy bear molds using a dropper. Refrigerate for 30-60 minutes or until set.