Vegan Prosecco Gummy Bears
- 250 ml prosecco
- 6 g agar agar powder
- 25 g sugar
- Combine all ingredients in a pot. Set over medium heat and bring to a rolling boil for 1-2 minutes. Remove from the heat and transfer to a smaller bowl so the mixture doesn't cool to quickly.
- Use a dropper to drop the gummy bear mix into silicone gummy bear moulds. Refrigerate for 20-30 minutes until completely cooled and firm. Pop them out and serve. If you want a chewier, more traditional gummy texture, let them dehydrate overnight on a drying rack.