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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!

Champagne Gummy Bears served in a coupe
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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?

Champagne Gummy Bears and coups from above

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

How to Make Homemade Gummy Bears

Step 1: Add Champagne or other sparkling wine to a small saucepan over low heat.

Adding champagne to pan over low heat

Step 2: Whisk in sugar.

Whisking in Sugar

Step 3: Whisk in gelatin.

Whisking in Gelatin

Step 4: Continue whisking until sugar and gelatin have dissolved.

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.)

Pouring Champagne Sugar Gelatin Mixture over mold
Using Offset Spatula to Wipe off Excess

Step 5: Refrigerate for 15 minutes or until gummy bears have set up. Remove and serve or refrigerate in an airtight container.

Removing Homemade Gummy Bears from Molds

Homemade Champagne Gummy Bears

4.80 from 5 votes
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Course: Dessert
Calories: 2
Servings: 100 gummy bears
Make these homemade Champagne Gummy Bears with just 3 ingredients in less than 30 minutes!

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

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

Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 1mg | Sugar: 1g | Calcium: 1mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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50 Comments

  1. Valentina says:

    What a fun, festive treat! So cute and tasty! Wishing you a happy and delicious 2025! ๐Ÿ™‚ ~Valentina

    1. Marissa Stevens says:

      Thank you, Valentina! Wishing the same to you!

  2. Curtis Brown says:

    Could you make these with rose, or does it need to be sparkling?

    1. Marissa Stevens says:

      Hi Curtis! You can definitely make these with rosรฉ.

  3. Amber says:

    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)?

    1. Marissa Stevens says:

      If you store them in an airtight container in the refrigerator, they’ll last for 2 weeks or more. Enjoy!

  4. Jan says:

    Do these have to always be refrigerated? Iโ€™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.

    1. Marissa Stevens says:

      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.).

  5. Kathy Helder says:

    5 stars
    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.

    1. Marissa Stevens says:

      So glad these were a hit, Kathy! Love your additions and I bet they looked so pretty on the tables.

  6. Megan says:

    Can you add a small amount of food coloring for different color variations?

    1. Marissa says:

      Hi Megan! Absolutely! Add any color you like.

  7. ariel says:

    Hi Marissa, I made the gummy bears but it wasnt chewy. Is that how this recipe is supposed to be?

    1. Marissa says:

      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?

  8. Barbara Morrison says:

    Would these set up properly without the added sugar?

    1. Marissa says:

      Hi Barbara! Yes, they’ll set up without the sugar.

  9. Laura says:

    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?

    1. Marissa says:

      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.

  10. Leigh says:

    Just wondering if these might work with agar.

    1. Marissa says:

      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!

  11. Bailey says:

    4 stars
    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!

    1. Marissa says:

      Thanks for the tip, Bailey! I’ll try that next time.