I promised to make these with the grandkids last month. Last night, we finally found time to create these slimy worms to celebrate Halloween. The kids are so excied to take take a baggie full of these worms in their lunch on Monday to share with friends.
For those interested, here is the delicious recipe.
- 1 pkg. (6 ox) purple gelatin/jello
- 3/4 ounce (3 envelops) unflavored gelatin
- 3 cups boiling water
- 3/4 cups heavy whipping cream
- green and red food coloring
- 100 plastic straws with bendable necks
- You will need a container that holds at least 4 cups of liquid and is as tall as it wide (so that the jello mixture will fill all the straws).
- Make sure straws are flush with the bottom of the container. The bendable part of the straw should be fully extended and facing toward the bottom of the container.
- I used rubber bands to help hold the straws together.
- Combine the flavored and unflavored gelatin in a bowl. Stir in the boiling water and stir until completely dissolved. Set aside for about 20 minutes before stirring in the whipping cream.
- Add 20 drops of green food coloring and 10 drops of red.
- Place the container of straws in another container to catch any overflow.
- Slowly pour the jello mixture into the straws. There will be jello that seeps up the sides of the container. That is OK. As long as the straws are tightly packed, the jello will fill the straws.
- Chill the jello filled straws overnight. This is where it gets messy.
- Run warm water the sides of the container that holds the straw. Wiggle the straws around until you are able to remove them.
- There will be plenty of jello blob that follows this removal process. You don't want any of that mess.
- Gently extract the jello worm from each straw by tightly holding the top of the straw and applying pressure down the entire length of the straw with your thumb and forefinger.
- The straws will be slippery, so you may need to wipe them with a paper towel before you extract the worm.
- Place extracted worms in a bowl and refrigerate until ready to serve.