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Wine Fruit Snacks – Gummy Wine Hearts – Not For Kids – Great for Your Body!

by Lisa on January 24, 2013

wine gummies 1

I’ll cut to the point here, and I’ll explain much more about the health benefits of gelatin tomorrow, but I invented fruit snacks made out of wine yesterday (at least in my mind I invented them—maybe it has been done before?). They were amazing. So, I refined the recipe a little, and made them again today… and they were even more amazing!

Wine Fruit Snacks – Wine Gummy Bears (or Hearts—whatever shape you want to make them!)

1 cup wine
4 Tbsp gelatin (I always use this kind)
1/2 tsp stevia (optional)
2 -4 Tbsp maple syrup (I always use Grade B, but any kind will work)

Note: The amount of maple syrup you use will depend on (1) how dry your wine is and (2) how sweet you want your gummies! You’ll have to taste it as you go and add more as needed.

Also, you can double or triple this–it works just the same!

In a saucepan, warm the wine on low heat. I put a thermometer in it and made sure it didn’t go much above 90 degrees. Wine boils at 159 degrees F, and so I definitely wanted to keep it well below that so the alcohol wouldn’t burn off. You don’t need a thermometer though, just keep it on the lowest heat and don’t take your time with the process. Add the gelatin one Tbsp at a time, and stir very well before adding more. I stirred the gelatin/wine with a whisk and the white wine version got very frothy. This is ok! It still works, and the froth gels too–but if you want your gummies not to have a little froth on the bottom, you can scoop it off. After the gelatin has completely dissolved, add the other ingredients. Taste the mixture after adding each one—you’ll have to use your taste buds as a gauge for how much sweetener to add! I added 2 Tbsp maple syrup to each of my batches of gummies today (a pinot noir and a dry riesling). Also keep in mind that the more sweetener you add, the less you’ll taste the flavor of the wine! In my mind, these should be a little less sweet than a regular gummy bear—they are for grown-ups after all! …Sweeter gummies get eaten faster for me, and portion control is necessary for these–to avoid getting drunk :-)

Once your mixture is ready, either use a spoon to fill a mold or dump the whole batch into a pan (for square cut gummies). I’ve done it both ways—and although the hearts are pretty, I’ll make the square ones if they’re just for me (easier).

Put them in the fridge to set. You don’t have to do this, but it speeds up the process. They’ll be the texture of Jello jigglers pretty quickly–go ahead and eat them this way if you want to. But I recommend waiting! They get better! In fact, I recommend that you let them chill for at least 2-3 hours. They really do become the texture of gummy bears. I keep them in the fridge, but  you don’t have to if you want to pack them up and take them to a party. They won’t un-gel.

If you’re into essential oils, you could probably add a couple drops to the gummies—I haven’t tried it yet, but I’m sure I will the next time I make them! If you’re interested in chatting about essential oils, check out my essential oils facebook page. The only rules I have there are that you have to be nice, and you can’t solicit people! I use Young Living Oils, but my facebook group is open to anyone passionate about being oily (or anyone who wants to learn). Come and say hi!

If you like wine gummies, you’ll love margarita gummies too! Click here for the recipe.

margarita gummies 1

Watch this video for more information about gelatin’s superpowers!

wine gummies 2

Happy #WineFriday! Cheers to wine and you and fruit snacks!

 

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  • CA2MT

    Any idea what the shelf life of these are? I have events the next two weekends and would love to make them early

  • Julia

    So how many molds (generally) do these ratios fill? What if you only have one mold with 6 spots? Cause I don’t want the rest of the liquid to just sit while I was 2-3 hours to free the other mold… I don’t know if you understand what I’m saying lol

  • Robin Stripling

    can these be made with a moscato or sangria ?

  • CMac

    A plane won’t work unless you want to be arrested for open container and possible transportation for sale to boot.

  • Lara

    I assume you’re referring to the use of gelatin… I am going to try it agar powder, which is a vegan gelatin-alternative made from seaweed.

  • Lara

    I’m gonna go ahead and be the guinea pig here and use agar to make these this weekend! I didn’t see any other commenters that had tried it yet, so I’ll let y’all know how it turns out! I’m also going to do alcohol free versions while I’m at it, since the 5 girls in my house aren’t going to let this recipe go untested! (Though if I let them have the “grown up” ones, maybe they’ll go to bed easier…hmmm…just kidding!)

  • Mandy Sellers

    I wonder if you can use agave nectar instead of maple syrup?

  • http://PartyDomme.com/ Mistress Didi* Blackthorn

    For vegetarians, use agar-agar instead of gelatin, as gelatin is made from bones and hides, “animal by-products.”.

  • http://PartyDomme.com/ Mistress Didi* Blackthorn

    VEGETARIAN OPTION: Use agar-agar, as gelatin is made from animal by-products.

  • http://PartyDomme.com/ Mistress Didi* Blackthorn

    Use agar-agar instead of gelatin.

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