Ingredients
2cupsrosé,divided
⅓cupunflavored gelatin powder,about 5½ oz envelopes
1cupsugar
1droppink food coloring,optional
Preparation
Place 1 cup of rosé in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half for about 5 minutes. 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.
Add the gelatin mixture to the saucepan with the concentrated rosé. Add the sugar and return the pan to medium-low heat, whisking continuously. Do not let the mixture boil.
Cook until the gelatin is dissolved for about 5 minutes. Remove the pan from the heat. Add a drop of pink food coloring, if desired.
Use a squeeze bottle, spouted measuring cup, or dropper to distribute the mixture into the gummy bear molds.
Refrigerate for 90 minutes or until set.
Carefully pop the bears out of the molds or, if using a baking pan, cut into small squares with a pizza cutter.
Store in an airtight container in the refrigerator for up to 2 weeks.
Enjoy!
