We all know wine is great for drinking, but how about using wine to make candy? The delicious treats of Halloween might be behind us now, but that doesn’t mean there aren’t a few other holidays (Thanksgiving and Christmas come to mind) where a few homemade boozy treats should fit in perfectly.
While you can certainly buy booze-filled candy come holiday time, there’s something special about making your own treats.
If you’re interested in trying your hand at making some of these on your own, Cody Goldstein (known as @MuddlingMemories on Instagram) shared with us some pretty delicious looking recipes for sangria-infused lollipops, wine bottle dummies, and some peanut butter cups with Lambrusco that promise to “make you ditch the store-bought kind forever.”
1 Cup Maschio Extra Dry Prosecco
½ Cup Sugar
3 Tablespoons or 6 packets gelatin
2-3 Wine Bottle (or gummy bear if you’d prefer) molds
1 cup cranberry juice for color and flavor
Place the wine, sugar, cranberry and gelatin in a saucepan over medium low heat (if you want to keep the alcohol in, make sure to keep under 90 degrees). Whisk for 2-3 minutes or until sugar and gelatin have dissolved. (Stir in a little pink food coloring if making Rosé gummy bears).
Using a glass measuring cup with a spout, pour the mixture over the molds . Use an offset spatula to get rid of the excess and ensure all the molds are filled.
Refrigerate for at least 90 minutes.
When gelatin has set, bears will easily pop out from mold. Store uneaten wine gummy bears in an airtight container in the refrigerator
Lambrusco Peanut Butter Cups
1 cup Banfi Riunite Lambrusco
1 cup creamy peanut butter, split in half cup measurements
1/2 cup confectioners’ sugar
4-1/2 teaspoons butter, softened
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
Edible gold leaf
Combine 1/2 cup peanut butter, confectioners’ sugar, wine, butter and salt until smooth.
In microwave, melt chocolate chips and remaining peanut butter; stir until smooth.
Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. Drop a scant teaspoonful of peanut butter mixture into each cup; top with another teaspoonful of chocolate mixture. Add 1 cranberry to top. Dip peanut butter cup into gold leaf foil. Refrigerate until set.
Store in an airtight container. Makes three dozen.
1 1/2 cups Banfi Riunite Sangria
3 tablespoons corn syrup
3/4 cup sugar
1/8 tsp. kosher salt
12 Lollipop sticks
Gold luster dust *optional
Bring Sangria to a simmer in saucepan. Simmer wine until reduced to about 1/3 cup. Remove from heat and let cool completely.
In medium saucepan combine sugar, corn syrup, salt and wine reduction. Stir until combined. Boil until candy temperature registers 305 degrees on a candy thermometer.
Remove from heat and fill greased lollipop molds with the liquid. Place lollipop sticks in.
Allow the lollipops to harden completely.
Add luster dust if desired and store between sheets of parchment in an airtight container.