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Start to Finish: 5 to 8 hours or up to 48 hours Servings: 3 to 5 Difficulty Level: Beginner

Drunken gummy bears offer a way to enjoy a childhood snack in an adult way. Making them is as easy as pouring an alcohol of your choosing over the gummy bears; the hard part is waiting for them to become properly “drunken." Nearly any alcohol works; the longer the gummy bears infuse, the more potent the flavor of the alcohol becomes.


  • 1 5- to 7-ounce bag of gummy bears
  • 1 cup of your choice of alcohol, or enough to just cover the gummy bears


Empty a bag of gummy bears into a storage container with a lid, such as a Mason jar.

Pour 1 cup of alcohol over the gummy bears, adding more if necessary to completely submerge the gummy bears.

Put the lid on the container and let the gummy bears sit in the alcohol at room temperature. How long you soak the gummy bears depends on the flavor you prefer.

Soak for 5 to 8 hours if you want gummy bears with a minimal alcohol bite and slightly squishy, yet firm texture. Or, soak for 48 hours or longer if you want a pungent alcohol flavor and a jiggly, gelatin-like texture. Check the flavor and consistency periodically, but be careful not to macerate for too long or the gummy bears might liquefy.


Neutral spirits such as vodka pair well with gummy bears, but gin, tequila and whiskey also work. The Serious Eats website suggests rum with the added benefit of a play on words with rummy bears. Choose a spirit that is of mid-range or higher quality because you can taste the alcohol.

Expand your gummy horizons. Instead of gummy bears, try making drunken gummy worms, Swedish fish or any other gummy candy.

If you need to make a larger batch for a crowd, simply increase the recipe to suit your needs, using a 1-to-1 ratio of 1 bag of gummy bears to 1 cup of alcohol, or enough alcohol to barely cover the bears.

Finishing Touches

Roll gummy bears that have finished infusing in sugar or powdered citric acid to add sweetness or tartness.

Drunken gummy bears are sticky. To avoid sticky fingers, rinse the soaked bears and put them on skewers or in small cups that can be tipped back.

Reserve any leftover alcohol for making cocktails. It is sweet and pleasantly tinted from the gummy bears.

About the Author

Christina Kalinowski

Christina Kalinowski is a writer from the Twin Cities who began her career in 2011. She contributes food and drink related articles to The Daily Meal. She holds a Master of Arts in sociology from Purdue University.