Wine Gummy Bears Food
GUMMY BEARS
This recipe came from the Top Secret Recipes site a couple of years ago. It is a really simple kid pleasing recipe
Provided by Mysterygirl
Categories Candy
Time 20m
Yield 1 batch
Number Of Ingredients 3
Steps:
- Mix all ingredients in a saucepan until the mixture resembles playdough.
- Place the pan over low heat and stir until melted.
- Once completely melted, pour into plastic candy molds and place in freezer for 5 min.
- When very firm, remove from molds.
Nutrition Facts : Calories 488, Fat 0.1, Sodium 495.7, Carbohydrate 76.9, Sugar 73.1, Protein 48.6
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- In a small saucepan, pour in wine. Sprinkle gelatin over wine. Stir the gelatin to dissolve into wine. The gelatin will cause the wine to thicken up, to a slurry-like consistency. Continue to stir or whisk until all the white gelatin powder has been dissolved into the wine and no gelatin clumps remain.
- Bring saucepan to low heat, careful not to let mixture boil, stirring continuously until wine melts back down to a liquid consistency. Make sure you stir continuously as the wine is melting back down because you don't want any gelatin to clump up. If you find any undissolved gelatin in the wine, use the back of the spoon and press the gelatin clump against the side of the saucepan to help break it down and dissolve it.
- Once wine is in a liquid state again, add the sugar. Stir continuously until dissolved. Turn off heat but leave saucepan on stove to keep mixture warm. Depending on the type of wine used, some wines like the rose, will have a white bubbly foam on top. That is okay.
- Working quickly, use eyedropper tool provided with gummy bear molds to fill molds with mixture in the saucepan. If your wine mixture has developed a layer of foam, make sure to push your eyedropper underneath the layer of foam so that you only get the liquid and try to avoid air bubbles (The foam layer is edible but it is very sticky and will affect the clarity of your gummy bears. I usually just keep using the liquid below the foam and them rinse the foam out when washing the pan.) Make sure you use up all of the mixture before it cools down because then it will become extremely thick and sticky. Place molds briefly in fridge for about 10-15 minutes to firm up. Gummy bears can be eaten straight from the fridge or left to warm back up to room temperature before eating. They will be slightly firmer straight out of the fridge and softer left at room temperature, but are chewy both ways. Store any uneaten ones in a sealed container in the fridge for up to 1 week.
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- Add the wine, sugar, and unflavored gelatin to a saucepan over medium heat. Whisk constantly for 2-3 minutes until everything is dissolved, but not boiling.
- Using a food-safe syringe (like the one that comes with the gummy bear mold) or a measuring cup with a spout, slowly pour the warm gelatin mixture into the gummy bear molds.
- Refrigerate for approximately 30-60 minutes until the gelatin has hardened. Pop the bears out of the mold and store them in an airtight container in the fridge for up to one week.
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