Valentines Day, wine, and candy. They go together like well... Valentines Day, wine, and candy.
I love a good glass of wine every now and then. I picture myself with a glass of wine in one hand while making a spaghetti sauce with the rest of the bottle; like I'm a star in a movie. I know this sounds ridiculous to some, but I can't finish an opened bottle before it goes sour on me. I long for the day that wine is sold in 1/2 bottles. It makes so much sense to me. I would happily pay the difference it takes to produce a smaller bottle. Until then I either freeze my leftover wine to use in cooking, or I make wine candy.
These gummies take about 15 minutes to make and shape, and a few hours to set.
Measure a cup of wine into a small pot over the lowest burner setting possible. Do not simmer this wine! Think of it as warming just enough to help melt the gelatin. Sprinkle in 2 tablespoons (I measured as approximately 2 1/2 envelopes) unflavored gelatin a little at a time into the wine. Using a whisk, keep stirring as you add the gelatin until no lumps remain.
Take the pot off of the stove and add maple syrup to sweeten. Yes, taste this liquid to see if it's sweet enough. I used 2 tablespoons. Keep in mind that the more maple syrup you add, the less you will taste the wine after it's set.
Using a syringe, eye dropper, or baster, transfer the wine mix into a silicone mold. Of course a brownie pan, jello mold, or ice cube tray (coated with a non-stick spray), will work too.
Let set in the refrigerator for 2 hours, or on the counter for 4. Unmold and enjoy. These are NOT meant for children. By using a low temperature, the alcohol remains in the finished candy.
- 1 c wine of your choice
- 2 1/2 envelopes unflavored gelatin (approximately 2 T)
- 2-4 T maple syrup
- silicone mold
- baster, eye dropper, or some type of syringe
*A Note on Gelatin*
Gelatin is a by-product of animal bones. It's not a pretty process, but I've never considered butchering an animal delicate. This is the same gelatin that is used in many foods, including j.e.ll.o.. I am carnivorous. I salivate at the thought of a juicy rib-eye with horseradish sauce. I'm not a heartless meat eater. I love animals and plants alike. Anyone that knows me will tell you that I spoil my dogs, chickens, and bees shamelessly. I tend my gardens with the same attention. I like to think that the making of gelatin is honoring the animal from which it came by actually utilizing as much of this animal as possible.