GUMMY WORMS INGREDIENTS RECIPES

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HARIBO GOLD-BEARS GUMMY CANDY COPYCAT RECIPE | THE FOOD HACKER



Haribo Gold-Bears Gummy Candy copycat recipe | The Food Hacker image

The nearly 100-year-old German candy recipe can be hacked with Jell-O and a few other ingredients. This recipe makes one flavor, but can be repeated for every flavor you want to include in the finished product.

Provided by Todd Wilbur

Total Time 4340 minutes

Prep Time 20 minutes

Cook Time 4320 minutes

Yield 50 pieces

Number Of Ingredients 7

1 3-ounce box Jell-O Gelatin Dessert powder ((Raspberry, lemon, orange, pineapple, lime or strawberry))
1 pkg. Knox unflavored gelatin (7.2g)
1/4 teaspoon citric acid
1/4 cup corn syrup
1/3 cup water ((room temperature))
2 1-inch silicone bear candy molds
Oil cooking spray

Steps:

  • Combine Jell-O, unflavored gelatin and citric acid in a medium microwave-safe bowl and stir to combine.
  • Add the corn syrup and water, and stir gently with a soup spoon until all of the ingredients are blended together. Stirring too fast may add air bubbles to the mixture, so keep it slow and sweeping. Let the mixture sit for 5 minutes so that the gelatin can bloom.
  • Stir the candy syrup gently again, then microwave it on high for 30 seconds. Stir it again, then zap it for another 15 seconds. Repeat heating it for 15 seconds 3 more times for a total heating time of 1 1/2 minutes. If air bubbles begin to form on the surface of the gelatin, stop heating and stir gently. You don't want any bubbles in the syrup if you can help it. Let the mixture sit for 10 minutes. Give the solution a gentle stir every couple of minutes and you should see it become clearer over time.
  • Spray the bear molds lightly with oil spray.
  • Pour the candy syrup into a measuring cup with a spout, then carefully pour the liquid into the bear molds. Don't fill each bear all of the way to the top. Leave a little room in each mold.
  • Let the candy sit for 30 minutes, then put the molds into your refrigerator for another 30 minutes.
  • When the candy is firm push each piece out of the molds and arrange them on a baking sheet or in a large storage container so that they are each standing upright. Let them sit this way for 48 hours, then lay them on their backs for 24 hours. This process will help the bears dehydrate so that they are chewy like the originals. Depending on your climate, your gummy bears may have shrunken enough after 72 hours. If not, leave them out for another day or two, until they are chewy. Toss them around every so often as they dry out. When they are chewy enough for you, seal them up in an air-tight covered container or zip-top bag. Keep them stored in a sealed container and they should last for a couple weeks.

ORIGINAL NO-BAKE DIRT PIE WITH WORMS RECIPE - FOOD.COM



Original No-Bake Dirt Pie With Worms Recipe - Food.com image

This pie is so easy to make and is ALWAYS the first thing to go at pot lucks! Everyone loves this and kids and adults ask for me to make this for parties. You can substitute "light" ingredients, but it loses something with the "fat free" stuff.

Total Time 20 minutes

Prep Time 20 minutes

Yield 10 , 8-10 serving(s)

Number Of Ingredients 8

1/4 cup butter, room temperature
8 ounces cream cheese
1 cup powdered sugar
2 (3 1/2 ounce) packages jello instant vanilla pudding
3 1/2 cups milk (skim works fine)
12 ounces Cool Whip, thawed
20 ounces Oreo cookies, crushed finely
20 candy gummy worms (optional)

Steps:

  • Mix butter, cream cheese and sugar in bowl and set aside. In separate bowl, mix milk and pudding. Fold in Cool Whip. Combine the two bowls gently by folding until combined completely.
  • You can layer in individual bowls or in one large 12" pan. Start with a layer of 1/2 of the cookies on the bottom, layer mixture in middle and top with remaining cookies. Top with candy gummy worms. Refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 835.7, FatContent 44.3, SaturatedFatContent 25.4, CholesterolContent 61.4, SodiumContent 918.6, CarbohydrateContent 104, FiberContent 2, SugarContent 77.5, ProteinContent 9.8

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