Step 1

Pour rosé into a medium saucepan and sprinkle gelatin over the top. Stir gelatin into wine until it's completely dissolved. Mixture will be thick.

Step 2

Over very low heat (do not let mixture boil), continue stirring mixture until the it melts back down into a liquid consistency, taking care not to let gelatin clump up. If clumps remain, press it against the side of the saucepan with your spoon to break them up.

Step 3

Once wine is liquid, add 1/3 cup sugar and stir until dissolved.

Step 4

Turn off heat and add drop or two of pink food coloring.

Step 5

Place gummy bear molds on trays and working quickly, fill molds with wine mixture. You can either pour the mixture over the molds, and use an offset spatula to clean up or you can use an eyedropper (one usually comes with gummy bear molds).

Step 6

Once molds are filled, place in fridge for about two hours to firm up.

Step 7

In a small bowl, mix together remaining 1/3 cup granulated sugar and citric acid.

Step 8

Pop gummies out of molds and let come to room temperature.

Step 9

Toss gummy bears in sugar mixture to coat.

Step 10

Store in airtight containers if not enjoying right away. Do not store in fridge.