Gummy Worms Recipe

Measure 6 tablespoons unflavored gelatin into a medium heatproof bowl. Pour 1 cup cold water over the gelatin and stir gently to combine. Let sit (bloom) 5–10 minutes until the gelatin absorbs the water and becomes spongy.

In a medium saucepan combine 1 cup granulated sugar, 1 cup light corn syrup, and 1 cup cold water. Place over medium heat and stir just until sugar dissolves. Attach a candy thermometer to the pan (optional). Bring mixture to a gentle boil, stirring occasionally, until it reaches 240–245°F (115–118°C) for a firmer gummy; if you don't have a thermometer, boil 4–6 minutes after sugar dissolves. Reduce heat to low.

Remove the syrup from heat. Add the bloomed gelatin to the hot syrup along with 1 cup warmed fruit juice and a pinch of salt. Whisk steadily until all gelatin dissolves and the mixture is smooth and homogeneous (about 1–2 minutes). If needed, return briefly to low heat — do not let boil.

Stir in 1 teaspoon citric acid, 1 teaspoon concentrated flavor extract (or a blend according to taste), and 6 drops of food coloring (adjust color by adding more drops). Taste carefully: add more extract or citric acid a little at a time to reach desired flavor and tang.

Set out silicone gummy-worm molds or a shallow pan. If making multiple colors, divide the warm gelatin mixture into separate small heatproof cups (one per color). Add the appropriate food coloring and, if desired, a different extract to each cup and stir gently to combine.

Using a small spoon or dropper, carefully fill the gummy-worm molds. For two-tone worms, fill half of each mold with one color, allow it to set 3–4 minutes until tacky, then add the second color. If using a shallow pan, pour to a thickness of 1/4 inch for candy strips and cut into worm shapes after setting.

Allow the filled molds to cool at room temperature for 20–30 minutes, then transfer to the refrigerator for 1–2 hours (or until fully set). Once firm, gently remove gummies from the molds. If you used a pan, invert onto a cutting board and cut into worm-shaped strips with a sharp knife.

To make coated sour or sweet gummy worms: for sour coating, combine 1 cup granulated sugar with 1 teaspoon citric acid; for sweet coating, use 1 cup granulated sugar alone. Lightly toss the cooled gummies in the coating or dust them with cornstarch/powdered sugar to prevent sticking. Shake off excess.

Store gummy worms in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks. If refrigerated, allow a few minutes at room temperature before serving for softer texture.