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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 natural wellness, or would like to be around people who are positive and chatty about how we try to use lifestyle to make our lives better, check out my free natural wellness community. There are no rules—except, you have to be nice and you can’t solicit anyone!

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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  • Alison

    I’m definitely going to try this! I just realized though I’m going to have find a kid version of it too, as soon as they see ME eating gummy snacks and none for them there will be hell to pay! A quick look around the web make me think I can do it with fruit juice, adding gelatin to the grocery list for the co-op this morning.

    I do use canned tomatoes, but I try and stick with Muir Glen because their cans are supposed to be BPA free. My tomato paste comes in regular cans though… sigh.

    It is indeed colder than cold here right now. The thought of a walk in warm air and light rain make me look forward to spring!

  • Heather (Where’s the Beach)

    Happy winefriday! Hope you have a wonderful day

  • Lisakthrives

    Oh yes…definitely make some juice fruit snacks for the kiddos! It makes me think of all the stuff you could sneak in too (cucumber juice? lol). I saw one recipe that used fruit puree, and that one looked really good.
    Good to know about Muir Glen tomatoes…I read this article about how the acid in the tomatoes causes the BPA in cans to break down exponentially more than other stuff does. Also–I found a tomato paste in Nature’s Marketplace that came in a small jar! (can’t remember the brand, and I think it was in Canandaigua, but might be worth looking for in Pittsford or up there!).

    On Fri 25/01/13 07:19 , “Disqus” sent:

  • Jess Sutera

    Oh Em Gee — THANK YOU for posting this!! I can’t freakin’ wait to try this. I just pinned it so I remember to make this recipe VERY VERY SOON!! You’re a genius, hehe

  • Caitlin Croswell

    WOO HOO! I am certainly planning on having a glass of wine tonight because I’m going somewhere with not so exciting cocktails and I will be eating seafood so wine sounds perfect. These snacks are hilarious. I wonder how many it’d take to get a buzz?! Yup I had to ask.
    OK so that red mac n cheese sounds kinda awesome! Haha

  • purelytwins

    Oh Lisa these look amazing!!! love the idea of adding wine in them and that you did maple and stevia, we are plan on making our first marshmallows with gelatin tomorrow and going to try what you did with a little bit of both sugars :) you are so smart! and yes Happy Wine Friday!! xoxo

  • Alison

    I found the tomato paste in a jar! I’m so glad you mentioned it, I’d never seen it before. I’ve heard the same thing about tomatoes in cans and that they’re especially important to avoid when it comes to the BPA issue. Thanks for the tomato paste tip – although I’m slightly alarmed at how excited I got about this tomato paste when I found it.

  • Laury (the fitness dish)

    LOVE this. How pretty and brilliant! You are always so creative :-) I’ve been interested in learning more about gelatin so I look forward to your post!

  • MizFit

    my wineLOVING HUSBAND would loooove these!!!!

  • Nancy Quarella

    I’m looking on google for heart shaped candy molds. What size did you use?

  • Lisakthrives

    The molds I used at first were these: I found pouring the mixture in was a bit of a pain, so I switched to just dumping the entire mixture into a 9×13 pan and then using mini cookie cutters (heart shaped) that I had in a set like this: The size for the cookie cutters is one inch, and the molds have 1-inch (approx) hearts too. Either way works… but the cookie cutter method is faster!
    I hope you like them :-)

    On Mon 27/01/14 15:10 , “Disqus” sent:

  • Nancy Quarella

    Thanks! I’ll check out the cutters

  • Janet

    Can you taste the maple syrup? If so, For those of us who do not like maple syrup is there an alternative?

  • Lisakthrives

    Hi Janet, I can’t taste the maple syrup in it, but if you don’t want to use it I think anything that melts/dissolves or is liquid would work!
    On Mon 27/01/14 16:00 , “Disqus” sent:

  • Angel Sweezea

    These look amazing! I will have to figure out what to sub for the maple syrup, I am allergic to it.

  • Lisakthrives

    Hi Angel, You can sub in any sweetener that will dissolve or melt in warm liquid!
    On Mon 27/01/14 17:55 , “Disqus” sent:

  • The Evolutionm of Mom

    Hi Angel,
    You can use brown rice syrup, too, or if you’re not terribly concerned with the health of it all, you can dissolve a cup of plain old white sugar in a cup of water, and boil it for five minutes, to make a simple syrup. Either will work the same way as the syrup in the recipe, and neither lend a specific taste like honey or syrup would.

    Hope that helps! :-)

  • Anna R Gray

    If you get an empty condiment squirt bottle, and dump the mixture in that, it makes filling the molds so much easier.

  • Lisakthrives

    Thanks, that’s an awesome tip!

    On Fri 31/01/14 08:24 , “Disqus” sent:

  • Bobbie

    can you do this with Scotch whiskey?

  • Lisakthrives

    I think it would work, you just have to keep the ratio of liquid to gelatin about the same and it will “gel!” I’d need a lot more sweetener for that one though :-)
    On Fri 31/01/14 19:54 , “Disqus” sent:
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    Bobbie (Guest):

    can you do this with Scotch whiskey?

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  • Seaglass

    Do you have a preference on which type of wine to use??

  • Lisakthrives

    Not really–I’ve used all kinds, and found that most people do like these a little on the sweeter side. So, I’d start with a wine you like in general (red and white both work), and then choose the type based on who you’ll be serving these to. If it’s people are really into wine you could be gutsy and go with a merlot or cabernet… But a good mild starter red would be a mild pinot noir, or you could go with a dessert wine that has much more sugar already in it (then you wouldn’t have to add as much sweetener). My best advice is to make the mixture and then taste it so you can add more sweetener if you need it! The white wine gummies tend to be a bit lighter tasting in general. Hope that helps!

  • Jeneen

    I’m definitely going to try these, although with vegan gelatin. There won’t be a difference, do you think?

  • Lisakthrives

    I honestly have no idea if/how vegan gelatin will work—I’ve never tried it, so it’s possible you’ll need a different ratio of liquid to “gelatin” if you’re changing what you use to make it “gel.” If it works, let me know!

    On Wed 12/02/14 08:26 , “Disqus” sent:

  • suz

    Are your ratios correct? I ended up using 4 tablespoons of gelatin for the entire bottle of wine because when I mixed it in one cup as the recipe states it had an overwhelmingly nasty gelatin taste and smell and was really thick. Mine gelled fine and tasted much better after adding the rest of the wine (about 3 1/2 cups total)

  • Lisakthrives

    Hmm, that’s interesting! I’ve made this 10 times or so and always used the ratios listed. I’d think using less gelatin would make it more like jello instead of like gummies (which still sounds good!). One thing I noticed is that when the liquid is warm it definitely has an essence of that geltin-y smell/flavor. Once chilled that goes away. I can see how it would vary with different types of wine—so maybe I’ve also used stronger tasting wines in mine. I’m glad you got it to work for you–it’s a fun concept!
    On Thu 20/02/14 21:25 , “Disqus” sent:

  • Shawna

    I looked at the back of my gelatin box and it was 4tbs for 4 cups of liquid. So I did 1tbs to 1 cup liquid and it came out the right consistency . The flavor was a little…off…still. Like sweet wan wine but still very…gelatin flavored.

  • Lisakthrives

    Maybe it has something to do with the brand of gelatin you used. I’m not sure. I use Great Lakes kosher gelatin and haven’t had an issue with the flavor. The ratio of gelatin to liquid you used would make more of a jello jiggler texture I think… I use more to make them more like “gummies” (and they don’t turn back to liquid mush if they sit out for a while). I know different types of wine definitely impact the flavor!

    On Mon 24/02/14 22:41 , “Disqus” sent:

  • orfan

    If anyone does try this with agar (or another vegan gelatine substitute), tell us how it went! This is on my to-do list, but I’m not great at playing around when I’m not sure what I’m doing.

  • Sab

    How long should it take to turn to gel? It’s been 3 hours still very liquidy!

  • Lisakthrives

    It definitely shouldn’t take that long… You have them in the fridge, right? Sometimes I put them in the freezer for a few minutes, but in the fridge it doesn’t take more than an hour.
    On Fri 07/03/14 16:03 , “Disqus” sent:

  • Lisa

    Please let us know what you use and how it works!

  • Sab

    Omg! I realized I used clear Jell-o not gelatin!! oops!

  • Lora

    I made these yesterday and they really do not have flavor until after you chew them completely. Maybe I should have used less gelatin? Also, I only had white wine at the time. Maybe the red will be better…With less gelatin? I’ll still eat them for the sake of the wine! Ha!

  • RZ

    Has anybody tried this with a “bubbly” liquid (champagne or beer). Just wondering. Also, do you think I could use Agave nectar? I don’t particularly care for Maple flavor.

  • Brie

    I wonder how these would hold up having to travel? I would like to make some in advance, and pack them with me on a plane trip. Any suggestions?

  • Lisakthrives

    That’s a good question… and I’m not sure it would work. I know they can sit out for a while without turning to “goo” but whether or not they held up for a plane ride would depend on the temperature. I had gummies in a container that I forgot to put in the fridge overnight and they did not hold up–it was in the high 70s. So I would only try it if you know the temp they’ll be traveling at is lower than that.

    On Wed 26/03/14 15:00 , “Disqus” sent:

  • Sandy Keenan Stone

    Take a mason jar and fill it 1/2 way with a gummy that is already made like gummy bears, worms or anything you can find. Then fill the mason jar with what you want I suggest vodka. Make sure the gummy’s are covered. Keep turning the jar and make sure you turn them at least every day or so. Since the gummy’s that you buy in a store has preservatives in them they won’t go bad as easy. Make these about a month before you want to have them.

  • Thomas

    I have the wine and gelatin but what id that next ingredient ? and my Girl friend likes a very dry red wine I need to add the syrup ? how do you know how much gelatin do I use for a bottle of wine ?

  • Lisakthrives

    Stevia is a sweetener…it’s optional so you don’t have to use it. I’ve never made these totally unsweetened—even for people who like dry wines, I think probably adding some sweetener/syrup would be a good idea. My recommendation is to add some and taste it till it tastes “good.” It’s pretty subjective and definitely depends on the exact wine you use! I don’t know how much gelatin to use for the whole bottle—I’d measure it based on the ratios shown (in cups of wine), and adjust the other ingredients proportionately. Good luck!

    On Thu 03/04/14 00:00 , “Disqus” sent:

  • Thomas

    Thank You Very Much.. and I will try a little syrup in it.. NOW what is STEVIA ?

  • Heather Cloverheart

    Stevia is a sweetener made from a plant by the same name. It’s many times the sweetness in taste than sugar, but doesn’t have as many calories and is lower on the glycemic index.

  • Brie

    So, I made these two days in advance, then packed them in a Rubbermaid, and double sealed in a ziplock. I packed them in my checked luggage. They traveled very well! No problems at all! I’m super happy with how these turned out!! :)

  • Lisakthrives

    Thanks for letting me know! I’m so glad that worked :-)

    On Fri 02/05/14 21:26 , “Disqus” sent:

  • Glynis

    Do you need to grease the pan you pour them into? Or will they come out fine?

  • Dayla

    i plan on making this tomorrow, what do you think of making a syrup out of wine and then replacing the maple syrup with that?

  • angela

    is there any way to make these without maple syrup? or any kind of substitute??

  • ariele

    is there a version of this that’s cruelty-free?

  • CA2MT

    Gelatin is not cruel. Be glad over 98% of the animal is being used.

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