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You won’t believe how easy it is to make homemade Champagne Gummy Bears! You just need 3 simple ingredients, 30 minutes of your time and gummy bear molds. Wrap these tipsy bears for a fun edible gift, stack them high in a champagne coup for an elegant party treat or keep them all for yourself!
I discovered Champagne Gummy Bears while visiting the Francis Ford Coppola Winery in Geyserville, California. I spotted the adorable little sugarfina box filled with pink and white bears and I couldn’t resist. I don’t even want to tell you how much I paid for a tiny handful, but it got me to wondering? Could I make homemade Champagne Gummy Bears and skip the steep price tag?
Table of Contents
As you’ve guessed, the answer is yes – it’s a snap to make homemade gummy bears! With a little Champagne (or any sparkling wine: Prosecco, Cava, etc.), some gelatin and a little sugar, you can make them in minutes. I made a couple of batches: Brut Champagne gummy bears and Sparkling Rose Gummy Bears because I wanted a mix of pretty pink and shimmery white.
For the practicalities: You will need gummy bear molds, here is the silicone variety I used. And here’s the step by step process (you can also watch the how-to video just above the recipe).
More Easy and Delicious Treats
- Homemade Almond Joy
- Homemade Marshmallows
- Sugared Pecans
- Cashew Brittle
- Stabilized Whipped Cream Frosting
How to Make Homemade Gummy Bears
Step 1: Add Champagne or other sparkling wine to a small saucepan over low heat.
Step 2: Whisk in sugar.
Step 3: Whisk in gelatin.
Step 4: Continue whisking until sugar and gelatin have dissolved.
Step 5: Many gummy bear molds come with an eyedropper for filling, but I think this is unnecessarily tedious. Instead pour warm mixture over gummy bear molds and wipe away excess with an offset spatula. (Doing this on a baking sheet lined with parchment paper makes for easy clean up.)
Step 5: Refrigerate for 15 minutes or until gummy bears have set up. Remove and serve or refrigerate in an airtight container.
Homemade Champagne Gummy Bears
Video
Ingredients
- 1/2 cup Champagne or other sparkling wine, Brut or Rose
- 2 tablespoons powdered gelatin about 3 standard packets
- 3 tablespoons granulated sugar
Special Equipment Required
- 2 gummy bear molds 50 bears per mold
Instructions
- Line a baking sheet with parchment paper and place 2 gummy bear molds on top. Place an offset spatula nearby.
- Pour Champagne into a small saucepan over low heat. Add sugar and then powdered gelatin, whisking constantly. Continue whisking until both sugar and gelatin have dissolved.
- Slowly pour Champagne mixture over gummy bear molds a little at a time, starting from the center and working to the edges, using an offset spatula to wipe away excess. To have the best shaped gummy bears, you want each mold to be full with the area around it relatively clean. Refrigerate for 15 minutes or until gummy bears have set up completely.
- Remove gummy bears from molds and serve or refrigerate in an airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a fun, festive treat! So cute and tasty! Wishing you a happy and delicious 2025! 🙂 ~Valentina
Thank you, Valentina! Wishing the same to you!
Could you make these with rose, or does it need to be sparkling?
Hi Curtis! You can definitely make these with rosé.
How long can these be kept for? I’d like to make a variety of flavors for my friends birthday. UT I need to know how they’ll last (if kept refrigerated)?
If you store them in an airtight container in the refrigerator, they’ll last for 2 weeks or more. Enjoy!
Do these have to always be refrigerated? I’d like to make some for Easter baskets. Thank you for making up this recipe! I was shocked at the cost of a tiny tin of these at the store, so my cheap heart is thrilled to make them.
Hi Jan! Those little tins really are expensive. With this recipe, the gummy bears do need to stay refrigerated. There are recipes online for a shelf stable version of homemade gummy bears, but you’ll need some other ingredients (corn syrup, citric acid, etc.).
Love this. Easy recipe to do. I added edible glitters and pink colors to it to make these gummies sparkling which added a special touch. We actually put them in little champagne glasses and little clear bowls for New Years! They were festive on the tables.
So glad these were a hit, Kathy! Love your additions and I bet they looked so pretty on the tables.
Can you add a small amount of food coloring for different color variations?
Hi Megan! Absolutely! Add any color you like.
Hi Marissa, I made the gummy bears but it wasnt chewy. Is that how this recipe is supposed to be?
Hi, Ariel! They are softer and less dense than the store-bought variety, but they should be chewy. Does that sound like how yours turned out?
Would these set up properly without the added sugar?
Hi Barbara! Yes, they’ll set up without the sugar.
Where do you buy your gelatin, and what brand? For some reason I’m having a hard time finding it! Thanks!
Also, if I make these on a Sunday for a Friday party (and put them in the fridge), do you think they’ll last ok?
Hi Laura! I generally buy Knox gelatin – you can find it in most grocery stores in the same area as boxes of Jello. Here’s a link to show you what the box looks like. I think that they’ll be fine if you make them Sunday for a Friday party – just be sure to keep them refrigerated in an airtight container.
Just wondering if these might work with agar.
Hi Leigh! That’s a great question. I haven’t tried it, so I honestly don’t know. If you try it, please let me know how it goes. Cheers!
Great recipe and they taste awesome. One thing – mine turned out cloudy and had a foamy layer on at least 1/2 of them. After some research, I read that you should “bloom” the gelatin in the liquid for at least 5 mins before turning on the heat. While it didn’t get completely get rid of the foam, it did make them much clearer. don’t freak out. The wine soaks up the gelatin. But once you turn the burner on, it will liquify. I added the sugar after it got back to a mostly liquid state and let it dissolve. Much less cloudy using this method.
If anyone had suggestions for getting rid of the foam, I’m all ears!
Thanks for the tip, Bailey! I’ll try that next time.