These Homemade Sour Gummy Worms Pair Perfectly With A Scary Movie Marathon

Sweeten up your spooky season with a batch of homemade sour gummy worms! These deliciously sour candies are perfect for Halloween. Hand them out to trick-or-treaters to ensure that they’ll come back to your house next year.

These are also the ideal snacks for a scary movie marathon since they add a sense of heightened thrill to any gory or suspenseful scenes.

You only need a few simple ingredients to create this tangy, chewy treat, including real fruit! So, clearly, these candies are already going to be healthier than any store-bought ones, as they contain much less sugar.

Making them at home also means you can customize the colors and control just how sour you want them to be. The TikTok account @crowdedkitchen is detailing how to bring these sweets to life. Channel your inner candy chef, and let’s get started!

Ingredients:

170 to 180 grams (1 cup) of fresh fruit
14 grams of gelatin powder
3 tablespoons of lemon juice
3 tablespoons of honey or agave
1/4 cup of sugar
1 tablespoon of citric acid

Directions:

You can use any of your favorite fruits to make sour gummy worms, such as pineapple, strawberry, cantaloupe, watermelon, apple, dragon fruit, and kiwi.

Add the fruit to a blender and blend until it turns into a smooth liquid. Next, sprinkle gelatin powder over a bowl filled with the lemon juice. Stir well and allow it to sit for five minutes.

Then, put the fruit puree and honey in a small saucepan over low heat and stir. Heat the puree to approximately 120 degrees Fahrenheit before adding the gelatin so it will melt. But be careful not to let the mixture get to a boil because it will make the gelatin lose its structure.

Some fruits like kiwi, pineapple, and mango contain enzymes that will eat away at the gelatin and prevent the gummies from setting properly. So, if your puree contains any of these fruits, it needs to be heated to at least 176 degrees Fahrenheit for eight minutes in order to deactivate the enzymes.

Add the gelatin to the puree and stir until it has completely dissolved. Afterward, spray two silicone molds with cooking spray. Use two droppers to fill the molds.

Refrigerate them for 90 minutes. Once they have set, remove the gummy worms from the molds. At this point, they will have more of a jello-like texture.

If you want them to have a true gummy consistency, the key is to let them sit out at room temperature overnight or for at least eight hours so they can dry out and shrink.

When the gummy worms are finally dried out, toss them into a mixture of sugar and citric acid until they are well-coated. You can store them in the refrigerator in an airtight container for up to two weeks.

@crowdedkitchen

Homemade Sour Gummy Worms for Better Than Store-Bought: Halloween Edition! ??? (made with real fruit!!) You can use just about any fruit to make these delicious homemade sour gummy worms! They’re tossed in a mixture of sugar and citric acid for sourness, but they’re also delicious plain. The KEY to making homemade gummies is to leave them out at room temperature overnight. They shrink & dry out, which concentrates the flavor AND gives you that perfect gummy texture you’re looking for! If you skip this step, they will have a consistency more similar to jell-o than a gummy. You can use agar agar to make these vegan but we suggest using a vegan specific recipe as the process is not exactly the same. These contain SO much less sugar than most store-bought fruit snacks, and the real fruit flavor really comes across. This is such a fun Halloween treat for kids and adults alike! HOMEMADE SOUR GUMMY WORMS (recipe + product links are also on my website, link in bio) (we made 1 batch for each flavor/color shown in the video) 170-180g fresh fruit (~1 cup blended) 14g gelatin powder 3 tbsp lemon juice 3 tbsp honey or agave 1/4 cup sugar + 1 tbsp citric acid for coating Add fruit to blender and blend until smooth. Sprinkle gelatin over lemon juice in a bowl, then stir well and let sit for 5 mins. Add fruit purée & honey to a small saucepan over low heat and stir. Heat the purée enough to melt the gelatin (~120?F), but don’t boil (this will denature the gelatin). NOTE: Pineapple (and some other fruits, like mango and kiwi) contains enzymes that will essentially “eat” the gelatin and prevent the gummies from setting. To deactivate the enzyme, you must heat the pineapple purée to at least 176?F for about 8 minutes. Add gelatin mixture to the fruit puree, and stir until it’s dissolved. Let cool slightly. Lightly spray the silicone molds with avocado oil/cooking spray. Use two droppers to simultaneously fill the molds with two colors (or just make them 1 color). Refrigerate for 90 mins. Remove from the molds and place on a wire rack, and let sit for 8 hours or overnight at room temp. The gummies will dry out and shrink, which concentrates the flavor and gives them the perfect chewy, gummy texture. Once they are dried out, toss the gummy worms in the sugar/citric acid mixture until well coated. Enjoy! Once they’re dried out, store in the fridge in an airtight container for up to 2 weeks. #halloween #candy

? original sound – Crowded Kitchen

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