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These jello shooter worms were the hit of our party Saturday night. It was hysterical to watch people wrinkle up their noses, then try them, then carry the dish around and pimp them out to their friends!

Jello Shooter Worms

INGREDIENTS:
1 pkg. (6 oz) black cherry gelatin/jello
3/4 ounce (3 envelopes) unflavored gelatin
1 ½ cups boiling water
1 ½ cups vodka
3/4 cup whipping cream
yellow, blue or green food coloring, as needed
100+ plastic straws with bendable necks

DIRECTIONS:
Choose a container that can hold at least 4 cups of liquid (or two containers like I had to do). It should be completely straight all the way up or have a slightly wider top than the bottom. Try to get a container as tall as it is wide and preferably even taller, otherwise the jello won’t fill the straws high enough. Extend each of the straws and pack the straws in as tightly as you can, adding more straws as needed to get a tight fit. Make sure that each straw is flush with the bottom of the container and that the bendable neck part (even though it is completely extended) is facing down. If your container is slightly wider on top than it is on the bottom, it may help, once the straws are packed tightly in, to rubberband the top of the straws to help when pouring in the jello.

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In a medium, heat safe mixing bowl, preferably with a pourable edge, stir together plain and flavored gelatin powders. Pour the boiling water over the gelatin, stirring until it is fully dissolved. After its complete dissolved, pour in the vodka and stir then stir in the whipping cream. Stir in the food coloring until you get the desired color. The resulting color should be a brownish purple.
Place your container of straws in a larger dish to catch any possible spills. With your container of straws prepped, gently pour the jello mixture over the straws. Don’t worry as you see the jello seeping up the sides of the container. If your straws are tightly packed in and flush with the bottom, they will still fill with jello.

Chill the jello straws for at least 4 hours. When the jello is set, remove the container from the refrigerator and run the sides under warm water. Gently extract each straw from the container and holding the top of the straw tightly with one thumb and forefinger, use the other thumb and forefinger to tightly apply pressure down the entire length of the straw forcing the jiggly little worm from the straw. I squeezed them all out into a chilled bowl.

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If storing for use later in the evening, cover with plastic wrap and refrigerate. To serve we crushed the bare side of Oreo cookies into Styrofoam containers. With a thick black marker we wrote “$1.49/dozen” on each container to add to the authenticity.

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Have fun with your worms!

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omg those are discusting. I LOVE it.. hmm...

Im wondering if uou could just make jello worms without the whipping creme and extra gelantine? the colour is fantastic and gross lol...
 

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Those are awesome! Thanks for posting this. Did you leave them out at room temp for the evening? And if so, did they stay pretty firm?
 

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Im wondering if uou could just make jello worms without the whipping creme and extra gelantine? the colour is fantastic and gross lol...

Without the whipping cream they are very transparent and less life-like. I also found that when making the non-alcoholic version the cream sank to the the bottom so only one end of the worm looked the right color.
 

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Without the whipping cream they are very transparent and less life-like. I also found that when making the non-alcoholic version the cream sank to the the bottom so only one end of the worm looked the right color.
oh really. hmm gotta get them cream then. I need to work on the non alcoholic ones tho.. as im having some guests that dont drink.. but maybe ill just have them in bright colouyrs so i can tell them apart.
 

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I'm doing non-alcoholic ones of these! Really glad to see another tutorial for it, I wasn't sure about squeezing them out of the straws. I'm using raspberry jelly with a few drops of green food colouring and cream, which will hopefully give them a live-wormish effect :)
 

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I cant wait to make my guest eat theese muarhar... rofl.. How long it advance would it be ok to make them? Ive got tons of things to make and the more I can do in advance the better.
 

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The wife and I made these last night, haven't taken them out of the straws yet, but we'll be sure to post responses and experiences. Thanks so much for sharing this "gross" yet yummy recipe.
 

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cool. hmm i wonder how long it takes to "de-straw" them lol.
Im gonna experiment with oat-cream instead of darie because im intolerant, so im looking forawar to see if it works too.
 

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well the worms were a success, as least as far as making them. We'll see if guests will eat them.

De-strawing them took a little time (maybe 30 min, but I did make a whole lot of em), and got a little sticky, but I was pleasantly surprised at how well they turned out.
 

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Made these last night and they didn't really turn out. They got relatively firm but taste REALLY strong and separated out into clear and opaque layers. Then I went back and read the directions and realized that a 6oz box of Jello is the big, family-size box. I used just a regular box. *facepalm* Ooops! Thought I'd point that out so anyone who has the same results knows why. (Though maybe most other forum members are more observant than I am.) Back to the Jello I go!
 

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Just wanted to say that we made these for our halloween party last night and they were such a hit. I wanted to share a hint we found when making the worms. We used an empty Pringles Chip can. We were able to put 100 straws in the can and they fit tight. We filled and chilled with no mess. After the worms have harden we removed from the can by running a butter knife around the can to loosen straws. We then poked a hole in the bottom of the can to push the straws out and then we "milked the straws" per the directions. We placed the worms in the dirt and let the fun begin. Thanks for posting.
 
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