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

    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

My Cookbook

ann reardon crazy sweet creations cookbook
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All recipe quantities in the book are in grams, ounces and cups.

81 Comments View Comments

  1. I have a question what size syringes did you use for the spider jello on your video. I will be awaiting your response from Santa Clara, California…….thank you

    • Hi Elvira, This info is on the blog page for you. Needle: hypodermic nipro flomax 19G X 38MM Syringe: 10mL (0.34 fluid ounces) luer lock latex free.

  2. Can you try to make a one direction tower cake I love one direction verry much

  3. hi Ann!
    I really want to do your sour worm recipe! But i do not eat gelatin. Could you do one without gelatin, please?
    PS: I am 13 years old and from sweden. We only learn english from school, so sorry if my english is bad.

    • Hi Olga, You really need gelatin for this recipe. If you can’t have gelatin for religious reasons, you could try using Halal gelatin.

  4. Hello Ann, justa questión, I already did the recipe over and over, but one thing that misses me is that after a few days the gummy tastes bitter, someone told me its because the citric acid needs to disolve before i put it on the glucos+sucar mixture, can you give me some advice to prevent that?

    • Hi Huguitarro. The citric acid in the gummy part is well dissolved already. The coating will gradually seep into the gummy section. The answer is to either add the sour coating just before serving, and/or reducing the quantity of citric acid in the coating to suit your taste.

  5. Hi! Do I need to add sorbitol? What is its purpose? Can I replace it with something i.e. xylitol?

    • Hi mmm, sorbitol Sorbitol has moisture-stabilizing qualities that help give the giant worm its jube like texture. Otherwise you will find it can tend to become rubbery and hard to eat.

  6. Hi Ann! I live in LA but I wasn’t able to make it to today’s meet n greet. I was just wondering if u were gonna have another one here. Me and my sister have been watching your videos from the start and love to recreate your desserts. Please notify me soon if u will be having any more meet n greets here. Thanks

  7. Where do you get your molds

    • Hi Puppies 26. There is a link on the blog post for the mold Ann used. Click on ‘mold’ in the recipe and it will link you to all the info.

  8. Hi Ann, can you please make something Jurassic park. I love your recipes!!!!

  9. Hi Ann! Do you think I could make a sour worm cake instead of a gummy?? Thanks!

  10. i love your art in cooking can you make a giant cupcake

  11. i love your videos……..can you plzzz make a 1D cake????

  12. i love your videos ann and most of your recipes have worked!
    thx for sending amazng video’s:) <3

    • Thanks for the feedback

  13. Can you make a canon rebel cake please

  14. Hi Ann!!! I just wanted to know where you purchased the mold because I would love to make this! I hope that you reply back and thank you for your time!

    • Hi Brittney, The link has been added to the post. Here is one similar to what Ann used:

  15. Where did you get the mold?

    • Hi Nevah, in case you missed the other reply, we have now added the link to the post. Here is one similar to what Ann used:

  16. Hi Ann! I just wanted to tell you that I tried out your chocolate secrets and they work! I was so happy! Thank u for making my day!

    • Do you know where I can purchase the mold?

      • You could probably purchase one of these molds on Ebay or Amazon! 🙂

      • Hi Nevaeh, The link has been added to the post. Here is one similar to what Ann used:

    • That is great to hear!

  17. I love your shows

    • Thanks for the great feedback Sierra.

  18. Love your tutorials, Ann. For your readers information, at least in the USA, Sorbitol is only $4.99/pound if ordered from, instead of the $22.70/pound from the French site you have directed purchasers to.

    • Thanks Carel, The international site is helpful for those who can’t buy Sorbitol locally. If you can get it locally, go for it as it will be much cheaper!

  19. bonjour, toujours un pur bonheur!!!
    j’aurai besoin de vos conseils: mon neveu fête ses 7 ans le 5 août; j’aimerai lui faire un gâteau terrain de tennis car il vient de débuter ce sport: auriez vous un modèle à acheter que je pourrai imprimer pour la création; je suis sure que vous pouvez le faire, vous êtes la reine des gâteaux 3D; j’attends votre réponse avec impatience; merci par avance
    avec toute mon admiration; cordialement
    jo lang

    • translation:
      good morning all
      I need your help: my nephew’s party is on the 7th august; I would like to make a tennis car as he likes sport: would you create a model that I can print, I am sure you can, verily you are the queen of baking; I await your response with impatience;
      thank you in advance
      with all my admiration; cordially
      jo lang

      • Thanks Jo. Ann doesn’t have a Tennis cake at the moment. If you come up with a great idea, do post a photo so we can see what you made.

  20. WOW! This is so cool and it looks super easy! 🙂 Was it?? Thxs so much for making these awesome video’s! <3

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