Cocktail candies? Margarita marshmallows? Prosecco pastilles?

“Adult” candy is the hottest new trend in confection, which is increasingly drawing inspiration from wine and cocktail culture by spiking gummies, truffles and frozen treats with everything from tequila to everyone’s favourite, rosé wine.

Well, why not? After all, pairing dessert and booze is a time-honoured tradition. And a splash of brandy or Grand Marnier is the secret ingredient in many a dessert. So, chocolatiers, confectioners and ice-cream makers are just taking it to the obvious next-level with their Prosecco gummy bears, tequila popsicles and (possibly our all-time favourite) Negroni jam. Finally, we can have our cocktail and eat it, too.

So long as you’ve reached the age of majority, that is.

Wine Gums and Cocktail Candy

Squish, a Canadian company known for its “artisanal gourmet” gummy creations, is famous for its Vegan Prosecco Bears — pink and white gummi candies inspired by Italian fizz. Although the bears steal the show, they’re actually only one of four offerings in its cocktail collection that also includes Cuba Libre, Pina Colada and Champagne Roses. All are $6 per 140-gram bag. (176 Yonge St. in the Hudson’s Bay Co.)

Campfires and s'mores might never be the same again, thanks to Rosé Marshmallows from MoRoCo Chocolat, a gourmet confection and chocolate shop in the Yorkville/Annex area (215 Madison Ave.). Made with real rosé wine, they’re sold in bags of about 20-25 at $5.95 per. While you’re there, check out the grown-up truffle collection, made with vodka, port and pink champagne.

Sugarfina is also putting pink wine to good use with an entire collection of Sparkling Rosé Bears, Rosé Chocolate, edible Rosé Roses and, best of all, a rock candy Rosé Swizzle Stick. As cute as all of these items are, the You Had Me At Tequila bento box, which features candy versions of Casamigos tequila cocktails, including the Margarita and Paloma, definitely steals the show ($36.95 at sugarfina.ca).

Pop-tails and Boozy Ice Cream

At the Beverly Hotel rooftop bar, boozy paletas (Mexico’s answer to popsicles) made with either tequila or vodka (both $9) are definitely the coolest way to beat the heat in Toronto. (335 Queen St. W.) La Carnita (several locations) carries the Tromba Sunrise Paleta, an icy version of a tequila sunrise that is made with locally-owned Tromba tequila (a popular base for boozy desserts, including a chocolate flan at El Caballito and bananas flambéed in Tromba at Baro). And Libretto recently launched a tangy and cool Campari sorbetto at all locations: One scoop, $4; two scoops, $8; for $2.50 more, they’ll serve it to you affogato — drowned in Prosecco. Only perfect.

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For boozy desserts to-go, there are plenty of options, including Pop Stand Cherry Whisky Sour popsicles ($3.99) at the Nutty Chocolatier in the Beach (2179 Queen St. E.) and, for west-enders, Death in Venice (536 Queen St. W.), offers a rotating roster of boozy gelatos, including the eternally popular Bourbon and Smoke chocolate. That last one can also be found at Fiesta Farms (200 Christie St.; $9.49/carton), in case a scoop isn’t quite enough. And, this month, Haagen Dazs announced its Spirits Line: Vodka Key Lime, Whisky Chocolate Truffle and Rum Vanilla Caramel Blondie — but only in Canada ($4.99 each, at Loblaws). Yet another reason to move here.

Local Option

Junction residents probably don’t need to be told about Delight Chocolate’s light, fluffy and tart Whisky Sour ice cream (3040 Dundas St. W.; $4.25/cup), which is made with local Canadian whisky from the Toronto Distillery. The chocolatiers there also use that same whisky in their organic whisky truffles — and they’re not the only ones looking to Canada for inspiration. Soma (443 King St. W.) has a Gooderham & Worts whisky truffle and Purdy’s, a west-coast chocolate company, uses Canadian ice wine in its truffles, as well as a locally-made Granville Island saké for its Saké and Sakura Cherry Blossom truffles. (66 Wellington St. W.)

Last, but hardly least, there’s a new creative collaboration between the Preservation Society and Dillon’s Distills, which has birthed a Cherry Negroni Jam made with Dillon’s Gin, Dillon’s Vermouth and Italian Campari — available soon on foodiepages.ca.