Prepare the molds by laying them on a flat metal sheet pan to make transferring to the fridge easy and mess-free. If using gold flake, place a little bit in the bottoms of the mold first. Avoid any large gold flake pieces as they won't come out of the mold well. Note: gold flake works better in larger molds like gems, hearts, or stars versus the bears.

In a saucepan over medium heat, heat 6 oz (¾ cup) of champagne. Cook until the mixture reduces by half, approximately 10-12 minutes.

While the champagne is reducing, stir together the orange juice, lemon juice, remaining 2 oz of champagne, and the gelatin. Let it sit for 5 minutes so the gelatin can bloom.

Whisk the sugar into the saucepan of reduced champagne until dissolved. Add the gelatin mixture to the saucepan and whisk constantly over medium heat until the sugar and gelatin dissolve and the mixture slightly thickens, 5-7 minutes. Remove from heat.

Working quickly, fill the molds with the mixture using a dropper or a small measuring cup with a pour spout. Chill molds in the fridge for 2 hours to set (or overnight is fine too!). Then it's time to unmold the gummies and serve!

If making these ahead of time, unmold the gummies and place them in an airtight container in the fridge. They keep well in the refrigerator for up to one week. They are best when stored in the fridge and brought out for cocktail parties or snacks! Place back in the refrigerator if they've been sitting out longer than 4 hours for optimal taste.