Ann Reardon

Giant Sour Worm Recipe

candy sour worm recipe how to cook that
I am now the mum of a teenager and I must say we are blessed with a great one. He does have a sweet tooth but is not so fond of cake. So for his birthday we had this giant sour worm as the ‘cake’. By the time we got to the worm most of his friends were already stuffed full of nachos and home made churros, but they still managed to squeeze some in.

My son was notably quiet during the party, which surprised me. Just as everyone was leaving he told me he had a headache and the right side of his body had just started feeling numb and tingly. He’d had a knock to the head the night before at youth, so off to the hospital we went. We got home at 10am the next day after a long night of observation followed by a cat scan. Diagnosis – severe concussion – not the happy birthday we had planned. One week of intense headaches later he finally started feeling better and is finally allowed to play sport again.

     

    To make a giant sour worm you will need:

    175g (6.17 ounces) of 220 bloom gelatin (video explaining gelatin bloom is here)
    350millilitres (11.83 fluid ounces) or 1 1/3 cups plus a tablespoon of water
    570g (20.11 ounces) or 2 2/3 cups caster or superfine sugar
    610g (21.52 ounces) or 1 3/4 cups glucose syrup or corn syrup
    10 tsp citric acid
    56g (1.98 ounces) sorbitol
    colour and flavour of your choice (I used red and green)
    A suitable mold

    Coating
    110g (3.88 ounces) or 1/2 cup caster or superfine sugar
    1/2 tsp citric acid (or more if you wan want it to be more sour)

    Add the water to the gelatine and stir it well to combine.

    Put the citric acid, sugar and glucose into a pan. Stir over high heat, until it is bubbling. Wash down any sugar from the sides of the pan using a wet pastry brush. Lift up a spoonful and let the bubbles subside and check if all the sugar is dissolved. Remove it from the heat and add in your gelatin. Keep stirring it until it dissolves.

    Then add the sorbitol and stir that through too.

    Pour half of it into another pan and add the flavour and colour that you want into each one.

    Fill one half of the mold and let it set. Remelt the second half and add to the other side of the mold. (see video for instructions).

    To make it a sour worm, mix together the sugar and the citric acid. This really is to taste, the more citric acid you add the more sour it will be. Stir it well then give a generous coating all over the outside.

    Shake and rub off any excess sugar and it is ready to serve.

    by Ann Reardon How To Cook That

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

80 Comments View Comments

  1. Rating: 5

    Refsqwewewrerreerrr e I will be back next

  2. Rating: 4.5

    Hey Ann, Love your show. What Should I do to this recipe to make normal size gummy’s.

    • Put it in smaller molds. Silicone ice cube trays are pretty easy to come by and come in lots of cute shapes.

  3. Rating: 5

    All i have to say is it is good

  4. Hi Ann! Just wondering where you got the mould from?

  5. REALLY COOL

  6. Hi Ann Reardon!! I Love your youtube channel and I have tried your giant gummy lego man recepie two times and it did not work. I tried to make it with dextrose instead of sorbitol en agar agar instead of gelatin. I thought it would work since agar agar is 8 times stronger than 100 bloom gelatin but it did not work at all so I wonder if you could try to make a vegetarian gummy recepie because giant gummies are super expensive here where I live and I love to make stuff in the kitchen. Hope you anser me. By

    • Admin HowToCookThat

      Hi Amir, agar agar is not a great replacement for gelatine. Use halal gelatine instead and dextrose is not an effective replacement for the sorbitol.

  7. Can I use agar agar instead of gelatin and how much?

    • Admin HowToCookThat

      Hi Amir, This recipe hasn’t been tested with agar agar. Halal gelatine should work if you are looking for a vegetarian option.

  8. Sorbitol is made out of dextrose, does that mean that I can use dextrose instead of sorbitol and if I use 100 bloom gelatin and dextrose would it work?

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