Make it feel like brunch every day with these Mimosa Gummy Bears. So good, you'll wish they were bottomless.
Updated July 2021 with ingredients photos, step by step photos, recipe notes/variations etc. Updated April 2022 with clear notes, expert tips, recipe FAQ and much more.
Mimosa Cocktail Gummy Bears seem like the best way to enjoy the upcoming summer! Mimosas are one of my favorite drinks. Honestly, I'm not much of a drinker. I'd rather eat dessert than get a drink, but that's just me. But, put anything in gummy form and I am down. Especially with the fruitiness of the orange juice and sweet bubbliness of the champagne.
I grew up eating gummy bears, Swedish fish, Cola bottles, and gummy lifesavers. It just made sense to turn one of my favorite cocktails into gummy form. Make Mimosa Gummy Bears ahead of time for parties, events, or gifts. Each gummy bear is filled with fruity wine goodness and made from 4 ingredients - orange juice, champagne, sugar, and gelatin. These are awesome for especially for New Year's Eve!
If you're looking for even more boozy dessert ideas, check out these recipes - Strawberry Rosé Sorbet, No-Churn Oreos and Bailey's Ice Cream, or Hot Chocolate Milano Cookie "Tiramisu" with Bailey's Irish Cream.
Why You'll Love this Recipe
- Simple to make
- Tastes amazing
- Customizable
- Only 4 ingredients
Ingredients
- Orange Juice: I used pulp free orange juice for this recipe.
- White granulated sugar: for sweetness
- Champagne or sparkling wine: to make this recipe a mimosa! Make sure to not heat the mixture over 172°F as the alcohol will burn out.
- Gelatin: I used powdered gelatin. This lets the mixture solidify into gummy bears.
Step-by-Step Photos
- On a sheet pan, lay out gummy bear molds.
- In a saucepan combine orange juice, champagne, sugar, and gelatin. Heat over low medium heat and stir until sugar and gelatin are dissolved (about 2-3 minutes). Then, remove from heat. Use a candy thermometer or a spatula with a thermometer at the end make sure the mix is never heated over 172°F or else alcohol is will burn out.
- Using a dropper, fill the gummy bear molds with the orange juice, gelatin mold and refrigerate for at least 30 minutes.
- Pop gummy bears out of molds and enjoy. Store the rest in an airtight container in the fridge.
Recipe Variations
Looking for more flavors? Try replacing the orange juice and champagne with the following...
- Mulled Wine Gummy Bears - orange juice, red wine, and warm spices
- Kir Royale Gummy Bears - crème de cassis and champagne
- Bellini Gummy Bears - peach puree and prosecco
- Wine Gummy Bears - choose 1 cup of your favorite wine
Expert Tips
- If you have leftover mimosa gelatin mixture, just reuse your molds after popping out the first round of gummy bears. Fill again using the dropper and refrigerate for at least 30 minutes.
- Don't heat the mimosa mixture over 172°F or else alcohol is will burn out.
- Pouring the mixture into the mold can be messy and difficult, particularly for miniature bears. Using a liquid dropper is more efficient and cleaner. Food-grade droppers typically have a large capacity for candies like these and can be found at baking shops and online stores.
Recipe FAQs
You do have to refrigerate the gummy bears initially to let the gelatin set. I storage the homemade gummy bears in the fridge in an airtight container.
Homemade gummy bears lack preservatives and are naturally just a little sticky when touched. Heat and humidity can cause them to become even stickier, and possibly even melt. Depending on the climate, it's best to store these candies in the refrigerator, and always in an airtight container.
No gummy bear molds? Instead line a baking pan with parchment paper. Pour in your mixture and let it set in the fridge. You will need to increase the resting time since it will be one large gummy. After its set, remove from fridge and cut into squares.
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PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.
Mimosa Gummy Bears
Equipment
- Candy thermometer
- Gummy bear molds
Ingredients
Mimosa Gummy Bears
- ½ cup orange juice
- ½ cup champagne
- ½ cup granulated sugar
- 2 tablespoon powdered gelatin, unflavored
Instructions
- On a sheet pan, lay out gummy bear molds.
- In a saucepan combine orange juice, champagne, sugar, and gelatin. Heat over low medium heat and stir until sugar and gelatin are dissolved (about 2-3 minutes). Then, remove from heat. Use a candy thermometer or a spatula with a thermometer at the end make sure the mix is never heated over 172°F or else alcohol is will burn out.
- Using a dropper, fill the gummy bear molds with the orange juice, gelatin mold and refrigerate for at least 30 minutes.
- Pop gummy bears out of molds and enjoy. Store the rest in an airtight container in the fridge.
Did you make this recipe? Let me know!