Rosé Gummy Bears
What better way to ring in 2018 or any celebration with these tasty treats. Super easy to make and a definite crowd pleaser for special events such as birthday, gender reveals, bachelorette, and many other parties.
I have never made gummy bears before and this the mold I used are ones that I found on amazon and the results were amazing. I didn't fully cook the alcohol out of the rosé, so they were definitely not kid friendly, but you can make them so if you prefer. Either way, the ended up being the perfect treat.
You don't have to stick to simply rosé, but instead use a variety of different wines. So please, do not limit yourself, and use whatever wine you fancy to make these amazingly delicious treats.
I know that I have been bad at keeping up with posting as often as I could, but today is the start of a new year for chefokayoliver. One of the six classes (I know, please help) I am currently taking is a Digital Media Marketing course, where I am required to post a blog post weekly, so lucky for you... there will be a new recipe every week!
You all are always very patient with my posts but if you cannot wait a whole week, you know that you can always check my instagram where I regularly post to my story, different quick and easy recipes that will make your mouth water.
Name one place where you can find a snack recipe that requires three ingredients and two steps, right here! Nowadays, you can buy these gummies pre-made but why do that if you can make your own at home.
Rosé Gummy Bears
yields: about 60 bears prep time: 5 minutes cook time: 80 minutes
Ingredients:
1/2 cup wine
1/4 cup sugar cups
1 1/2 tbsp. powdered gelatin
1 drop pink food coloring
Directions:
Place wine, sugar, gelatin in a saucepan and whisk for 2-3 minutes over medium low heat, until sugar and gelatin dissolve, then mix in food coloring. (keep under 90 degrees to keep alcohol in)
Place mixture in molds, and refrigerate for at least 80 minutes. Gummy bears should then easily pop out of molds, and make sure to store in refrigerator.
Two step recipe, a delicious one.
Being always grateful, I would like to start off by thanking everyone for all the love and support throughout the first year of chefokayoliver's existence. New year equals new beginnings, and there are MANY exciting things in stock for the blog including many new amazing recipes following a strictly plant based diet. More to come soon but for now, happy new year!
You're welcome, bon appétit!
xoxo
Oliver
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