Strawberry Rosé Gummy Hearts

For Valentine’s day we decided to forgo the chocolate and make it all about strawberries and Rosé wine. On their own, strawberries and Rosé seem to go together like peanut butter and jelly. However, add some gelatin and put them in a cute heart shaped mold and you have a yummy adult candy that’s mild in flavor but fun to eat. Keep the kids away from this one.

Strawberry Rosé Gummy Hearts

2 tablespoons dehydrated strawberries
1/4 cup ultra fine sugar
1/4 cup corn syrup
1 cup Rosé wine
4 tablespoons gelatin (4 packets Knox gelatin)
1 tablespoon cranberry juice (or other red fruit juice), for coloring

Special equipment: heart shaped candy molds

In a blender add the dehydrated strawberries and sugar. Pulverize until the sugar and strawberries becomes a powder. Dust the candy molds with a little of the strawberry sugar, tapping out any excess sugar. Set aside the molds.

Add the rest of the strawberry sugar powder and corn syrup to a small sauce pan and heat until sugar is dissolved. Set aside.

In another pan, warm the Rosé wine to about 90 degrees (do not boil or you’ll burn off all the alcohol), slowly stir in the gelatin, try to avoid any foam or bubbles. Add the strawberry syrup and stir until combined. If the gelatin is still not dissolved, return to the stove, on very low heat, stirring gently, again to avoid foam and bubbles. Add cranberry juice and stir one more time.

Gently pour the gelatin in the prepared molds, if you’re careful the strawberry seeds will sink to the bottom of the pan and only the last few will have seeds, or you can disregard the last little bits of the batch. Place in the fridge for at least 15 minutes. Once set, remove the gummies from the molds.

Note: I attempted to make sour gummies with citric acid and also to dust the gummies with left over strawberry sugar. Both failed miserably. The sugar and citric acid just melted, becoming a gooey mess.

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Food for thought.

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