"First of all, when you freeze gummy candies, the texture completely changes. This is because the water inside the candies will transform into tiny ice crystals, leading to a firmer, harder exterior. But as you chew and the ice crystals start to melt, the liquid pockets begin to burst, creating an almost slushie-like texture that still has some chew. It's a much more interesting and complex experience, especially when you add in some prosecco."
"This easy-to-make treat works for so many reasons. Freezing can enhance the taste of gummy bears to begin with, but when you soak the candies in prosecco first, they'll take on the wine's sweet, floral, and fruity flavor. They'll also grow in size as they absorb the liquid, and even develop a gorgeous, frosted appearance that is sure to impress any candy connoisseur."
Soak gummy bears completely in prosecco in a large container with candies spaced apart to avoid sticking. Refrigerate covered for at least eight hours or overnight to allow absorption and flavor infusion. Freezing the soaked candies turns internal water into ice crystals, producing a firmer exterior and a slushie-like interior as crystals melt and liquid pockets burst. Soaking imparts sweet, floral, and fruity prosecco notes, enlarges the candies, and creates a frosted appearance. Use zero-proof sparkling options, sparkling cider, or soda for alcohol-free versions, and experiment by adding fruit juice for mimosa-style flavors.
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