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  • Welcome to How To Cook That I'm Ann Reardon and today we're making a Giant Sour Worm!

  • My eldest son doesn't really like eating that much cake so he requested this for his birthday instead.

  • To make this you'll need sugar, glucose syrup, sorbitol, citric acid, flavours and colours

  • of your choice, water and gelatin. And that gelatin needs to be a strong gelatin with

  • a 250 bloom.

  • Add the water to the gelatin and stir it well to combine. And you'll find all the recipe

  • quantities that you need on the HowToCookThat.net website and i'll also explain about the gelatin

  • there and what that means too.

  • Leave that to absorb all of the water. And then put the citric acid into the pan with

  • the sugar, then add the glucose syrup. A bit of a trick that I use when pouring glucose

  • syrup is to microwave it for about 5 to 10 seconds, that just makes it a little bit more

  • liquidy.

  • If you don't have glucose syrup where you live then look for light corn syrup instead.

  • Stir that over high heat and at first it will be very thick and then as the sugar starts

  • to dissolve and melt it will become thinner.

  • Keep heating it and once it's bubbling like this you can stop stirring and wash down any

  • sugar from the sides of the pan using a wet pastry brush to do that.

  • Lift up a spoonful and just let the bubbles subside and check if all that sugar has dissolved.

  • I'm using castor sugar or super-fine sugar so it will dissolve fairly quickly.

  • Remove it from the heat once it is all dissolved and add in the gelatin. Now you'll need to

  • keep stirring this, it's a big lump but the heat of that sugar syrup is going to melt

  • it and it will just mix into the rest of the mixture.

  • Once that is all melted in, add the sorbitol and stir that through too.Now pour half of

  • this mixture into a separate pan and add the flavour and colour that you want into each

  • one.

  • Now if you want your snake to be two-coloured you'll need to fill one half first and let

  • that set so to do that we're going to pinch the mould in the middle and I'm just using

  • some clips to hold it there, you can use pegs or whatever you've got. We'll probably still

  • get some leakage but we can cut that off and neaten it up once it's set.

  • So pour it in and then with any leftover mixture, tip it into a muffin tin or a silicon muffin

  • case and we'll use to straighten up the edge.

  • Once it's set unclip it and just use scissors to cut off that bit that's not straight. if

  • you're happy with it how it is then that's fine you can just leave it but if you want

  • it straight add the muffin shaped piece and any off-cuts and then pour in rest of the

  • mixture over the top and let that set.

  • Obviously in that time the other half of your mixture will have set in the pan too so just

  • heat it up over a medium heat over a stove top and stir it the whole time until it's

  • dissolved and liquid again. And then pour that into the other half.

  • Oncee that's set you can peel off the mould and we have a giant gummi worm but we want

  • it to be a sour worm so to do that mix together some sugar and citric acid.

  • Stir it in well and then give it a generous coating all over the outside. Now this really

  • is to taste, the more citric acid you add the more sour it will be.

  • And citric acid is just the acid found in citrus fruits like lemons and oranges.

  • Shake it and rub off any excess sugar and it's ready to serve.

  • And if it's for a birthday you can of course stick candles in it like we did. Happy birthday

  • to my wonderful son and you can check out his YouTube channel over here.

  • Subscribe to HowToCookThat for more cakes, chocolates and desserts. Click here to go

  • to the website to get the recipe and here to go to the channel on YouTube and see all

  • my other videos.

  • Have a great week and I'll see you all on Friday.

Welcome to How To Cook That I'm Ann Reardon and today we're making a Giant Sour Worm!

Subtitles and vocabulary

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B2 gelatin citric citric acid syrup acid stir

GIANT SOUR WORM RECIPE How To Cook That Ann Reardon

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    張懿慧 posted on 2015/07/25
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