Sour gummy worms
Alton Brown · ♥ 6.6K likes · 150.1K views · 12 min video
Read about hard candy, gummies and lollipops in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 tbsp plain, unflavored gelatin
- ⅓ cup water
Put the gelatin in a saucier, add the cold water and whisk; let it bloom before dissolving.
- ¾ cup sugar
- 5 oz corn syrup
- ¼ cup water
In a pot, whisk the sugar, corn syrup and water and heat to 160F to dissolve the sugar into a homogeneous syrup, about three minutes.
Making the sugar syrup
Pour the hot syrup into the gelatin and whisk gently, then whisk over the heat until the gelatin has dissolved, about a minute.
- 1 drop cinnamon oil
- 1 drop lemon yellow coloring
- 4 tsp citric acid
- cherry flavoring
- green coloring
Divide between four containers. Flavor each with drops of flavoring oil (not alcohol-based extract) and a mismatched coloring, stirring quickly with a skewer; add citric acid.
Flavoring oils and mismatched colors
- 5 drop lemon oil
- blue coloring
- 5 drop grape oil
- red coloring
Move each batch into a squeeze bottle and let cool to about 100F.
Into squeeze bottles to cool
- 12 cup sugar
- citric acid
Spread the sugar across three pans, stir in more citric acid, and press trenches into it as moulds.
Sugar moulds and piping the worms
Let sit, ideally overnight (12 hours here); the gelatin sets while the sugar draws moisture out, giving a sour crust and a chewy interior.