In a small saucepan, bring 1 cup rosé 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.
In a small bowl, combine the gelatin powder and the remaining rosé wine. 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 rosé reduction. Add in the sugar
In a liquid measuring cup or small bowl, combine the gelatin powder and remaining rosé wine. Let sit for 5 minutes. The gelatin should give off a “blooming” effect, thickening the mixture.
Add the gelatin mixture to the saucepan with the concentrated rosé. Add the sugar 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 from the heat and add in a drop of pink food coloring.
Carefully pour the mixture into your heart shaped molds and place in the fridge for at least 2 hours or until set.
Gently pop the heart gummies out of the molds and store in an airtight container in the fridge for up to 2 weeks.
For these gummies I do half rosé reduction and half regular rosé 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 rosé down to 1 total cup.