Champagne Gummy Gems Recipes
CHAMPAGNE GUMMY GEMS
Make and share this Champagne Gummy Gems recipe from Food.com.
Provided by Food.com
Categories Candy
Time 45m
Yield 72 gems
Number Of Ingredients 7
Steps:
- Place champagne in a small saucepan over medium low heat. Slowly sprinkle in the gelatin, stirring as you add it in to avoid clumping. Stir in the flavored Jell-O until fully combined.
- Stir continuously as the mixture heats and cook until gelatin and jell-o powder has dissolved into the champagne and the mixture is evenly heated, about 3-5 minutes. Remove the mixture from the stove and pour into a measuring cup.
- Stir the mixture to help settle the bubbles and skim if necessary so that the liquid is clear. Pour the mixture into 2 11-well silicone gem molds.
- Place the mold directly into the freezer for approximately 30 minutes. Remove from freezer and remove gummy gems from the mold. Sprinkle over edible glitter, matching the glitter color to gem colors.
- BUY THE MOLDS HERE: https://amzn.to/2qKtiqb.
Nutrition Facts : Calories 5.2, Sodium 5.9, Carbohydrate 1.1, Sugar 1, Protein 0.3
GUMMY CANDY
Feel like a kid again with this gummy candy recipe. Fun to make with the kids or just for yourself. If you don't have candy molds, pour the mixture onto a pizza pan and after it cools in the freezer use a cookie cutter to make fun shapes.
Provided by Bliss22
Categories Desserts Candy Recipes
Time 20m
Yield 12
Number Of Ingredients 3
Steps:
- In a saucepan, stir together the sugar free gelatin, unflavored gelatin and water until it resembles dough. Warm over medium heat until melted. Pour into molds, or onto a baking tray. Refrigerate or freeze until firm, about 10 minutes in the freezer. Unmold or cut with cookie cutters and serve.
Nutrition Facts : Calories 14.5 calories, Carbohydrate 1.1 g, Protein 3.2 g, Sodium 19.2 mg
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- Heat 1 cup of the champagne in a saucepan over medium heat. Cook until the mixture reduces by half.
- While the champagne is reducing, stir together the remaining champagne and the gelatin. Let it sit for 5 minutes.
- Whisk the sugar into the reduced champagne and add the gelatin mixture to the saucepan too. Whisk constantly with the saucepan over medium heat until the sugar and gelatin dissolve and the mixture slightly thickens. Turn off the heat.
- Fill the molds with the mixture using a dropper or a small creamer to pour. Run a spatula over the molds to get off any excess champagne mixture. Stick in the fridge for about 90 minutes (or longer is fine too!). Then it's time to eat and serve! These stay great at room temp for awhile, but I wouldn't gift them as is. They are best when stored in the fridge and brought out for cocktail parties or snacks!
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- Place the water in a bowl and sprinkle the gelatin over it. Stir and set aside for 5 minutes to bloom.
- In a small saucepan, bring the champagne to a simmer and stir in the sugar (optional) until it fully dissolves.
- Using a dropper or condiment bottle, fill your molds. Chill for 30 minutes or until firm. Remove the gummies from the molds and store chilled.
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