Gummy Worms

Gummy Worms
Michelle Vyroga/Twenty20
Ratings (69)
  • Total: 30 mins
  • Prep: 20 mins
  • Cook: 10 mins
  • Setting Time: 2 hrs
  • Yield: 8 Servings
Nutritional Guidelines (per serving)
170 Calories
0g Fat
38g Carbs
6g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe makes dual-flavored orange and raspberry worms. You can substitute other juices to change the flavors, or make a double batch with a single flavor.

Ingredients

  • 8 tablespoons unflavored gelatin (separated)
  • 1/4 cup water (cold)
  • 2/3 cup raspberry juice (see note)
  • 12 tablespoons sugar (separated)
  • 8 tablespoons corn syrup (separated)
  • 2/3 cup orange juice
  • Optional: food coloring

Steps to Make It

  1. Gather the ingredients.

  2. Prepare an 8- x 8-inch pan by wetting it lightly with water.

  3. Place 4 tablespoons gelatin in 1/4 cup cold water to soften for about 5 minutes.

  4. Place the raspberry juice, 6 tablespoons sugar, and 4 tablespoons corn syrup in a medium saucepan over medium heat and stir until sugar dissolves.

  5. Stir in the gelatin and continue stirring until gelatin dissolves.

  6. At this point add food coloring, if you're using it.

  7. Pour into prepared pan and refrigerate for 1 hour, until set.

  8. Repeat procedure with orange juice: place 4 tablespoons gelatin in 1/4 cup cold water to soften for about 5 minutes.

  9. Place the orange juice, 6 tablespoons sugar, and 4 tablespoons corn syrup in a medium saucepan over medium heat and stir until sugar dissolves.

  10. Stir in the gelatin and continue stirring until gelatin dissolves.

  11. At this point, add food coloring, if using.

  12. Remove from heat and allow to cool for 10 minutes in pan.

  13. Pour over raspberry layer and refrigerate for 1 hour, until set.

  14. When set, turn out of the pan and cut with a sharp knife into long, thin strips to resemble worms.

  15. Enjoy in pudding dirt cups or by themselves.

Kitchen Note 

  • Raspberry juice can be obtained from boiling fresh or frozen raspberries over medium heat. Place 1 /2 cups of berries in a small saucepan and heat, stirring occasionally, until they are very liquidy. Pour through a strainer, reserving juice, and press fruit against the strainer to squeeze out all the juice.