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?
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).
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 Recipe Video
Homemade Champagne Gummy Bears
Ingredients
- 1/2 cup Champagne or other sparkling wine, Brut or Rose
- 2 tablespoons powdered gelatin about 3 standard packets
- 3 tabelspoons 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.
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.
I can’t handle how adorable and festive these are! Can’t wait to make them!
aww, thanks so much, Annie!! I hope you love them!
Going be making these tomorrow! How long do you think they’re okay at room temp?
Hi Rachel! You’ll want to keep them refrigerated as they’re not shelf stable like those that you buy commercially. But I much prefer the softer texture to the store bought version. Hope you enjoy them!
These turned out great! I used some fun molds for my best friend’s bachelorette party and they turned out perfect. Super easy too!
That’s fantastic, Charleen! Thank you for coming back to let me know!!
Hi! do you have to keep them refrigerated?
Hi Kelli. Yes, I’d keep them refrigerated. They’re not shelf stable like those that you buy commercially. Hope you enjoy them!
Hey Marissa,
Love this, especially now that I’ve seen the price tag on the brand-name ones popping up everywhere! Do you have a sense of how long these stay fresh if you keep them in an airtight container? I’d like to prep ahead a week or two in advance but don’t want to push my luck with them getting stale or starting to melt down. Thoughts?
Thanks!
Hey Rebecca! They’ll keep well in an airtight container in the refrigerator for a few weeks (or more). I use little glass jelly jars…
I love this recipe! So simple and cute. I’ve done it twice now. I add a few drops of champagne extract, and a sprinkle of fondant luster to make them sparkly!
I love to hear that, Denee! Thank you.
Would leftover champagne work?
Sure!
Can you use flavored jello?
Hi there, Irene. I haven’t tried that, so I don’t have amounts to suggest. You’d want to skip the added sugar and note that flavored Jello won’t work as a straight substitute for plain gelatin as it’s a mixture of gelatin and sugar – you’ll need additional gelatin.
These are so ridiculously cute I can’t even handle it! And so fancy, too :). I’m totally making these for New Years!
Awww, I love these little bears, so freaking cute! For all you parents out there, don’t mix up these champagne gummy bears with your children’s ordinary gummy bears! That would bad (and kinda hilarious). Just kidding, but in all seriousness though, these bears are a cool treat to serve your friends this NYE!
haha, thanks, Christina! I nerded out and did the math – each bear has about 1/4 teaspoon of champagne, so a kid would probably be fine with one or two. 😉
Seriously!? This is amazing! I’ve never thought about making gummy bears at home, but now I am totally hooked on the idea. (I just added those molds to my list of things to order on my next Amazon run!) I saw some champagne gummy bears in the store, and I got a pack for Laura’s birthday a couple months back. They were silly expensive, but they sounded like fun. Too bad Laura said they didn’t taste good at all. I bet the homemade version tastes better! Oooo…I just got an idea. Bourbon gummy bears. Come to papa! Hahaha! 🙂
Thanks, David! Bourbon gummy bears? I like how you think!!
These sound perfect for my New Year’s Eve Party! Could you please clarify something for me? Video says to heat champagne over low heat, but the printed recipe says to place over medium heat. Which is correct? Many thanks!
Thank you for catching that, Ruby! Low heat is correct – fixing the recipe now. Cheers!
OMG! this is so amazing! this is like so perfect for a cocktail party!! yay…and thank you for the video, that sure helps out a ton
Thanks for your kind comment, Albert! Just checked out your site – a lot of delicious looking recipes!
Wow they really are so easy! I want to make these. Now I need to find a gummy bear mold!
Love this video and LOVE this idea!! I am going to have to make them even if I can only sample a few. My friends are having a holiday party and I’d love to bring some! Coolest idea Marissa!
Thank you so much, Katherine! Wish I could make you a batch myself. 🙂