字幕列表 影片播放 列印英文字幕 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.