Ingredients:
1 package (6 oz.) raspberry or grape flavor gelatin
3 envelopes unflavored gelatin
3 cups boiling water
100 flexible plastic straws
1 tall (*same height as extended straws), skinny 4 cup container
3/4 cup whipping cream
12 to 15 drops green food coloring
In a bowl, combine gelatins. Add boiling water and stir until gelatins completely dissolve. Chill until lukewarm, about 20 minutes.
While the gelatin is chilling, gently pull straws to extend to full length and place in your tall container (*a clean quart container from OJ or milk works well).
Now, blend whipping cream and food coloring with the lukewarm gelatin mixture. Pour into container of straws, filling straws. Chill until gelatin is firm, at least 8 hours, or cover and chill up to 2 days.
Pull straws from container (if using a carton, tear carton away from straws). Pull straws apart; run hot tap water for about 2 seconds over 3 to 4 straws at a time. Starting at the empty ends, push worms from straws with rolling pin, or use your fingers; lay worms on waxed paper-lined baking sheets. Cover and chill until ready to use, at least 1 hour or up to 2 days.
Worms will hold at room temperature for up to 2 hours.
1 package (6 oz.) raspberry or grape flavor gelatin
3 envelopes unflavored gelatin
3 cups boiling water
100 flexible plastic straws
1 tall (*same height as extended straws), skinny 4 cup container
3/4 cup whipping cream
12 to 15 drops green food coloring
In a bowl, combine gelatins. Add boiling water and stir until gelatins completely dissolve. Chill until lukewarm, about 20 minutes.
While the gelatin is chilling, gently pull straws to extend to full length and place in your tall container (*a clean quart container from OJ or milk works well).
Now, blend whipping cream and food coloring with the lukewarm gelatin mixture. Pour into container of straws, filling straws. Chill until gelatin is firm, at least 8 hours, or cover and chill up to 2 days.
Pull straws from container (if using a carton, tear carton away from straws). Pull straws apart; run hot tap water for about 2 seconds over 3 to 4 straws at a time. Starting at the empty ends, push worms from straws with rolling pin, or use your fingers; lay worms on waxed paper-lined baking sheets. Cover and chill until ready to use, at least 1 hour or up to 2 days.
Worms will hold at room temperature for up to 2 hours.
