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

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

81 Comments View Comments

  1. Hi,
    How much flavoring do you add to each half?

    • Hi Erin, Usually you use a very small amount and to taste. Use the manufacturers instructions as a guide.

  2. Hi Ann one more question I followed your recipe butt after I heated the sugar the syrup and the citric acid it turned yellow. What did I do wrong? Is it because of the corn syrup instead of the glucose syrup?

  3. hi Ann

    how long it takes to set?

  4. Hi Ann,
    Can i use Malic acid instead of citric acid

    • Hi Matthew, Ann hasn’t tried this but you probably could however the sour taste would be much more intense and may not suit the taste of those who will eat it!

  5. nice vid ann but one qustion is it sour so i don’t like sour things but can you

  6. Would this work with a giant gummy bear mold? 🙂

  7. What is the purpose of sorbitol ? Can it be left out?

    • Hi Jia, the sorbitol helps to give and maintain the soft jube like texture of the Giant worm. Without it you would find it becomes harder and rubbery, making it less pleasant to eat.

  8. It looks yum I so trying that

  9. Hi Ann! Making this for Andrew’s 18th birthday cake! He is allergic to dairy & egg, so birthday cakes have always been challenging…he will love this one though. Thank you! Love how I could order the mold straight away via the recipe too. Hope it turns out as well as yours!!! Matt & I always enjoy your channel. XO

  10. Thank you for this recipe! Does this need to be in the fridge while it sets? What is the shelf life? Does it need to be stored in the fridge?

    • Hi Laura, The giant worm should set on the bench without issue. It doesn’t need refrigeration. Store in an airtight container.

  11. What could I use instead of glucose syrup or light corn syrup because where I live I don’t have any of those to syrups. Please help as I really want to make this as I love gummy.

    • Hi Grace, these products are usually available in local supermarkets. The alternatives are much harder to find.

  12. I can’t seem to find it. Could you please email me the link?

  13. That’s amazing! My mum and I would really like to make this but we don’t know where to get the mould. Please help!

    • Hi Keen Aussie, there is a link to the mold in the recipe.

  14. Whooooo the biggest green and red sour gummy worm!!!!!!!!

  15. Wow that’s humongous compared to a normal size sour worm! !

  16. what is sorbitol??????????

  17. How long is it?????????????????????

    • Me to I wonder

  18. Makayla Burton


    • Well that was my cousin, I absolutely hate cooking people,

  20. OH! I luv ur vids, seen all of em, sorry bout ur kid!, appened to me so i know!!, no special reqs as i as am content with what ye make
    me (safa)

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