Homemade Sour Gummy Worms
Instructions
- 1
Line a baking sheet with parchment paper and lightly dust with cornstarch. Set aside.
- 2
In a small saucepan, combine the fruit juice and granulated sugar. Heat over medium heat, stirring until sugar dissolves completely.
- 3
Remove from heat and sprinkle the gelatin powder over the juice mixture. Let it bloom for 2-3 minutes without stirring.
- 4
Return the saucepan to low heat and whisk continuously until the gelatin is completely dissolved and the mixture is smooth, about 3-4 minutes. Do not let it boil.
- 5
Divide the mixture into separate bowls if making multiple colors. Add 2-3 drops of food coloring to each portion and stir well.
- 6
Transfer each colored mixture into squeeze bottles or piping bags with small round tips.
- 7
Pipe long, squiggly worm shapes onto the prepared baking sheet, spacing them slightly apart.
- 8
Refrigerate for 2-3 hours until completely set and firm to the touch.
- 9
In a small bowl, mix the citric acid powder with 2 tablespoons of granulated sugar.
- 10
Once set, carefully peel the gummy worms from the parchment paper and toss them in the citric acid-sugar mixture to coat evenly for that signature sour flavor.
- 11
Store in an airtight container in the refrigerator for up to 2 weeks.
Chef's Note
"The key to perfect gummy worms is getting the gelatin ratio just right - too much and they're rubbery, too little and they won't hold their shape. Also, citric acid is what gives that authentic sour candy punch, but you can adjust the amount to control the sourness level. If you can't find citric acid, fresh lemon juice mixed with sugar works as a milder alternative!"
