Wine Gums

Saucepan

Whisk

Decorative molds

Eye dropper

1.

In a saucepan, whisk together the sugar and powdered gelatin. Pour in the cold wine and mix well. Let the mixture rest for 10 minutes, allowing the gelatin to bloom.

2.

Place the saucepan over low-medium heat and stir gently as it warms. Avoid bringing it to a boil. If a small layer of foam forms on top, you can skim it off with a rubber spatula, or it will dissipate over time.

3.

Add a few drops of yellow food coloring and stir to combine.

4.

Using an eyedropper, begin filling your molds, starting with about the first nine. Add a few drops of red food coloring to the remaining wine gelatin mixture and stir. Fill another nine molds, and repeat this process, adding more coloring each time to create a range of hues, until all the molds are filled.

5.

Refrigerate for an hour to set the gelatin. Gums will release from the molds easily and will keep for a week.

Ingredients

1/2 cup sugar
6 1/2 teaspoons/3 packets powdered gelatin
1 cup cold white or rosé wine
Yellow and red food coloring

Cook's Notes

I like to bring these gummies out after dessert, once the table is cleared. It’s a fun, unexpected moment—a signal that the meal isn’t quite over, and there’s one more little surprise.

You can find “silicone gummy molds” online, and many come with a handy plastic eyedropper, which makes filling the molds much easier. I prefer molds shaped like cut gems and jewels. Mine are about 1” in size, with five rows of three per silicone sheet.

For those with higher expectations, you can also infuse your wine gummies with cannabis. While I’m not an expert on the ratios of CBD/THC or the amount of tincture to add, a quick Google search may help you perfect your infusion. I recommend using a cannabis leaf mold and possibly some green food coloring to indicate the extra punch—just so no one gets an unexpected surprise.

This recipe makes about 45 gummies, perfectly filling three sheets of 15 molds.