Cooking with Beer: Chocolate Stout Gummy Bears


This summer, a bizarre (but genius!) trend took the internet and all of the “basics” by storm – Rose wine gummy bears.  The waitlist climbed to nearly 20,000 people!  While this is insanity, I had to try them.  And they were delicious…  Of course, this got me thinking.  Can’t you make a gummy with any kind of liquid you’d like?

Yes.  Yes you can!

Enter, my take on the trend – Chocolate Stout Gummy Bears.  They couldn’t be any easier, with an inexpensive silicone mold ordered from Amazon and a simple recipe, you too can be snacking on these lovelies with about 5 minutes of hands-on time and a hour of waiting.  I chose a relatively uncomplicated, inexpensive chocolate stout for this one.

I’m daydreaming about other concoctions – lager and lime, hibiscus sours, watermelon gose… I may need to order more molds…

Speaking of molds, this recipe makes about 250 bears (2-3 large handfuls of gummies).  A single mold only makes 50.  You can chill the bears in the mold for about 10 minutes then carefully pop them out.  This frees up your mold for the next batch while you continue to refrigerate the un-molded ones so that they solidify completely.  If your mixture sets up while sitting in the measuring cup and waiting, microwave for 10 seconds and gently stir to bring it back to liquid form.


  • Whisk
  • Large bowl
  • Microwave safe measuring cup
  • Gummy bear mold
  • Sheet pan or jelly roll pan
  • Waxed paper or parchment paper


  • 4 packets of unflavored gelatin (you can find this by the jello in the grocery store, I used Knox brand)
  • 2 tablespoons of sugar
  • 4 tablespoons of cocoa powder, sifted
  • Pinch of salt
  • 1 cup of chocolate stout


Whisk together the first 4 ingredients (gelatin, sugar, cocoa powder and salt) in a large bowl.

Microwave beer for 1:30 on high.

in order to keep these alcoholic, the temperature of the beer needs to stay below 90 degrees

Pour beer over dry ingredients and whisk continuously until dry ingredients have dissolved.

do not put the dry ingredients on top of the liquid and then whisk – you will have a clumpy mess on your hands

Line your sheet pan with waxed paper or parchment paper and place the mold on top.

Return liquid to the measuring cup and gently pour over the mold

Using a spatula, “squeegee” the liquid into each of the openings being sure to wipe the top surface clean

Refrigerate on the sheet pan for 60 minutes or more



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