Pink Prosecco flavoured gummy bears….

These Pink Prosecco Flavoured Gummy Bears are the perfect grown-up homemade treat.

The link for the gummy bear mould further down is an affiliate link – just putting it out there so you know. You pay the same price but I’ll get a few pennies too.

Last week Master Frugal asked me if we could try making a healthier version of his favourite sweets – Haribo Gummy Bears.  I had no idea this was even possible but Pinterest assured me that if I had the moulds then I could make almost any flavour Gummy Bears using fruit and other healthier alternatives to the sugary sweets that he loves but isn’t allowed too many of.

I found the gummy bear moulds on Amazon and decided that they would be worth the £7.99 price tag if only to encourage Master Frugal’s love of cooking and creating in the kitchen.

 

These gummy bear moulds are similar to the ones I got but they were out of stock on the day I ordered so I bought them from another company without the syringe for the same price.

They came the day after I ordered them and I was all ready to make some healthy homemade gummy bears with him when the bottle of Prosecco caught my eye.  I decided to have a quick play with that by making some Prosecco Flavoured Gummy Bears before I handed the moulds over to Master Frugal – a test session to master the liquid to gelatin levels.

Pink Prosecco flavoured gummy bears….

Yield: 100 gummy bears

Prep Time: 20 minutes

Total Time: 20 minutes

Pink Prosecco Flavoured Gummy Bears. The perfect grown up homemade treat.

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Ingredients

• 200 ml Prosecco
• 100 g Sugar, (I know, that's a lot but let's class this as a super treat and move on quickly)
• Enough Gelatin to set about five times as much liquid as you have, (For me, it was 2 sachets of Dr Oetker gelatin powder which is enough to set two pints of liquid into a jelly - you could use the vegetarian alternative too)

Instructions

1. Pour the Prosecco and sugar into a pan and gently heat them on a low heat until the sugar dissolves.
2. Add the Gelatin powder to the pan bit by bit and stirring constantly heat the liquid up very, very slowly whilst the sugar and the gelatin melt into the Prosecco - the slower you heat the mixture, the more fizz you'll taste in the finished gummy bears.
3. Once it's all dissolved then take the pan off the heat and add a few drops of pink food colouring to the pan. Stir that in until the liquid is pink - I did one batch with this and one without and the batch with the food colouring set much better for some odd reason.
4. Next you can start filling your gummy bear moulds which is easier said than done if you didn't get the moulds that come with the syringe as they're so tiny and easily overflow if you're pouring the liquid in. I found the best way to do it was to use my measuring spoons - the smallest one is perfect for filling the moulds.
5. Leave to set in the fridge for a few hours - preferably overnight.
6. My mix made 100 gummy bears with a little liquid leftover so consider how many gummy bear moulds you have and adjust the quantities accordingly.

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