Sade Akenzua
August 11, 2017 3:08 pm
HelloGiggles

We’re adding a tangy twist to your classic childhood candy. These adult-friendly gummy bears contain your favorite. alcoholic. beverages. Yes, that’s right, candy that contains alcohol. (Let’s cheers to that.) Happy hour in gummy form is here to stay.

These sweet but bubbly candies are simple to make and even better to taste. Start by choosing your favorite liquor (we chose champagne, tequila, and rum), and then mix in gelatin and sugar to create the base. For the molds, you can choose gummy bear cut-outs or switch it up with heart or star shapes. After setting in the fridge, these alcoholic gummy bears are ready to taste.

Check out the video below and remember, no eating alcoholic gummy bears while driving!

DIY Alcoholic Gummy Bears

Ingredients:

ROSÉ / CHAMPAGNE GUMMY BEARS

½ cup rosé or champagne
21/2 Tbsp. unflavored gelatin
¼ cup granulated sugar
Silicone gummy bear mold
Pipette

MARGARITA GUMMY BEARS

3 Tbsp. silver tequila
3 Tbsp. fresh lime juice (from 2 limes)
21/2 Tbsp. unflavored gelatin
½ Tsp. Kosher salt
2 Tbsp. simple syrup
Electric green food coloring
Silicone gummy bear mold
Pipette

BLUE COCONUT GUMMY BEARS

¼ cup pineapple juice
2 Tbsp. coconut rum
2 Tbsp. blue curacao
21/2 Tbsp. unflavored gelatin
¼ cup granulated sugar
Silicone gummy bear mold
Pipette

Recipe:

ROSÉ / CHAMPAGNE

Bring rosé or champagne to a simmer in a small saucepan over medium heat. Whisk in gelatin until fully dissolved. Continue whisking and cooking until mixture returns to liquid state; add sugar and whisk until fully dissolved, about 2 minutes. Using a small pipette, pipe warm mixture into silicone gummy bear mold, working quickly so the mixture in saucepan does not start to set. Once mold is filled, place in refrigerator until gummies are set, about 15 minutes. Remove from refrigerator and pop gummies out of mold. Store in an airtight container in the refrigerator for up to 3 days.

MARGARITA

Bring tequila, lime juice, and salt to a simmer in a small saucepan over medium heat. Whisk in gelatin until fully dissolved. Continue whisking and cooking until mixture returns to liquid state; add simple syrup and food coloring and whisk until combined. Using a small pipette, pipe warm mixture into silicone gummy bear mold, working quickly so the mixture in saucepan does not start to set. Once mold is filled, place in refrigerator until gummies are set, about 15 minutes. Remove from refrigerator and pop gummies out of mold. Store in an airtight container in the refrigerator for up to 3 days.

BLUE COCONUT

Bring pineapple juice, rum, and blue curacao to a simmer in a small saucepan over medium heat. Whisk in gelatin until fully dissolved. Continue whisking and cooking until mixture returns to liquid state; add sugar and whisk until fully dissolved, about 2 minutes. Using a small pipette, pipe warm mixture into silicone gummy bear mold, working quickly so the mixture in saucepan does not start to set. Once mold is filled, place in refrigerator until gummies are set, about 15 minutes. Remove from refrigerator and pop gummies out of mold. Store in an airtight container in the refrigerator for up to 3 days.

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