In a small saucepan, bring 1 cup champagne to a boil over medium-high heat.
Once boiling, reduce to medium heat and allow to simmer until reduced down to ½ cup, about 10 minutes.
Remove from the heat and set aside.
Champagne Gummies
In a small bowl, combine the gelatin powder and the remaining champagne. Let sit for about 5 minutes until the gelatin has bloomed and the mixture is thickened.
Add the gelatin mixture to the saucepan with the champagne reduction. Add in the sugar and gold luster powder and return the pan to medium-low heat, whisking continuously.
Cook until the gelatin and sugar are fully dissolved, about 5 minutes.
Remove the pan and set aside.
Carefully pour the mixture into your silicone molds and place in the fridge for at least 2 hours (or overnight) or until set. It's easiest to use a small dropper (the molds I like come with one)!
Gently pop the gold champagne gummies out of the molds and store in an airtight container in the fridge for up to 2 weeks.
Notes
For these gummies I do half champagne reduction and half regular champagne which means these gummies do contain alcohol (albeit a very small amount). If you want the gummies to be completely alcohol free, reduce 2 cups of champagne down to 1 total cup .