I have fallen in love with a great candy store named Sugarfina. I visited one of their boutiques when visiting Chicago recently, and love the branding of this upscale candy. They offer a variety of lovely gummy bears in their stores.
So for my own wedding anniversary, I decided to try my hand at making champagne gummy hearts, roses and leaves. They were relatively easy to make. And, I was quickly able to find a great recipe online. In fact, there are many websites and blogs with recipes out there for various type of champagne or other flavored gummy bears.
Here is how I made my selection of champagne gummy hearts. First of all, I used my chocolate candy molds and purchased unflavored gelatin. The other ingredients I happened to have in my pantry. Many other types of molds are available, but I happened to have hearts, leaves and roses which seemed very appropriate for our anniversary.
Here is what you need: 1 cup champagne, 5 packets of unflavored gelatin which equal about 5 tablespoons, 1/2 cup sugar, 1 teaspoon strawberry extract, a dot of Wilton pink food coloring, and the candy molds.
In a saucepan, add the champagne and mix in the gelatin. Allow it to firm up, which will take only a few minutes. Once the gelatin has set, place on the stove top and gently stir until heated, but not boiling. Do not cook off the alcohol content by allowing this mixture to boil.
Whisk the contents and then add the sugar and continue to heat on medium-low until all of the sugar is dissolved into the gelatin mixture. This will take a few minutes.
Remove the pot from the heat and add in the strawberry extract and the food coloring.
Use your favorite small cup or a food syringe and fill the candy molds. Place on trays in the refrigerator for at least 30 minutes to one hour until set. Remove the hearts from the molds onto waxed paper, and then store in a sealed container until ready to use.
The champagne taste is very evident, and these candies are so festive for an anniversary party. The candy treats are also fun for holidays, birthdays, afternoon tea or even for a small sweet dessert. Serve a couple of them in a champagne glass to your adult guests. They will be surprised that you made them for a fraction of the cost of those in the boutiques.