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Recipes | 28 by Sam Wood
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Speckled Sour Gummy Worms

By Meg Yonson

I Quit Sugar - Speckled Sour Gummy Worms
  • 30 servings
  • Prep - 1 hour 10 mins
    Cooking - 10 mins
  • Total - 1 hour 20 mins
I Quit Sugar - Speckled Sour Gummy Worms

We've made these Speckled Sour Gummy Worms with Gut-Loving Gelatin to replace the fluoro-coloured, high-fructose versions sold in the confectionary isle.  

Servings: 30
Preparation: 1 hour 10 mins
Cooking: 10 mins

Tags: , , , , ,

Ingredients

  • 4 tablespoons I Quit Sugar's Gut Lovin' Gelatin powder.
  • 1/3 cup water.
  • 1/2 cup lemon juice.
  • 4 ripe kiwi fruits, peeled and chopped.
  • 2 teaspoons rice malt syrup (optional).

Directions

1. Mix the gelatin and water in a small cup. It will firm immediately, so stir quickly to blend. Then let it sit for 5 minutes to get really firm – like a rubber ball.

2. Heat the lemon juice, kiwi fruit and rice malt syrup (if using) in a small saucepan until it’s medium-hot but not boiling, then add the gelatin blob (it will come out of the cup pretty easily).
Stir as it melts (at low heat) and then use a stick blender to complete the blending. Do it all in the small saucepan.

3. Pour mixture into worm molds. Place in the fridge and chill for an hour to set. Remove worms from mold. Store in the fridge for up to 5-7 days.


Note

Want some more Gut-Loving Gelatin recipes? Sarah's got a whole bunch in her cookbook Simplicious!

I Quit Sugar - Speckled Sour Gummy Worms

We've made these Speckled Sour Gummy Worms with Gut-Loving Gelatin to replace the fluoro-coloured, high-fructose versions sold in the confectionary isle.

Ingredients

  • 4 tablespoons I Quit Sugar's Gut Lovin' Gelatin powder.
  • 1/3 cup water.
  • 1/2 cup lemon juice.
  • 4 ripe kiwi fruits, peeled and chopped.
  • 2 teaspoons rice malt syrup (optional).

Directions

1. Mix the gelatin and water in a small cup. It will firm immediately, so stir quickly to blend. Then let it sit for 5 minutes to get really firm – like a rubber ball.

2. Heat the lemon juice, kiwi fruit and rice malt syrup (if using) in a small saucepan until it’s medium-hot but not boiling, then add the gelatin blob (it will come out of the cup pretty easily).
Stir as it melts (at low heat) and then use a stick blender to complete the blending. Do it all in the small saucepan.

3. Pour mixture into worm molds. Place in the fridge and chill for an hour to set. Remove worms from mold. Store in the fridge for up to 5-7 days.

Note

Want some more Gut-Loving Gelatin recipes? Sarah's got a whole bunch in her cookbook Simplicious!

I Quit Sugar - Speckled Sour Gummy Worms