Place your simple syrup and 2 cups of champagne in a sauce pan.

Add in the gelatin and let sit for 2-3 minutes.

Set your burner on low heat and stir until everything has dissolved completely. This takes about 4-5 minutes.

Remove from stove, add in the remaining 8 oz. of champagne and mix to combine.

Pour mixture into baking dish or silicone mold and chill in refrigerator for 2-4 hours.

Cut chilled mixture into squares or pop out of your silicone mold and dip one side with your sugar/sprinkles.

Serve & Enjoy!