How To Make Sour Gummy Worms Out Of Watermelon Rinds @NickDiGiovanni
How To Make Sour Gummy Worms Out Of Watermelon Rinds @NickDiGiovanni is a easy American recipe that serves 4. 120 calories per serving. Recipe by Chef Boyardeez on YouTube.
Prep: 15 min | Cook: 10 min | Total: 40 min
Cost: $5.47 total, $1.37 per serving
Ingredients
- 1 small Watermelon (rind only, white inner layer removed)
- 1 cup Water (room temperature)
- 1 packet (3 oz) Blue Raspberry Jell‑O (or any blue fruit flavored gelatin mix)
- 1/4 cup Granulated Sugar (for the glaze)
- 2 tablespoons Granulated Sugar (for coating)
- 1 teaspoon Citric Acid (for sour coating, optional if unavailable use lemon juice powder)
Instructions
Remove the White Inner Rind
Using a box grater, grate off the white layer that lies between the green rind and the pink flesh of the watermelon until only the green outer rind remains.
Time: PT5M
Trim the Green Rind
Place the remaining green rind on a cutting board and slice off a thin layer (about 1‑2 mm) from the outer surface to make the rind more flexible for shaping.
Time: PT2M
Cut Rind into Worm‑Shaped Strips
Cut the trimmed rind into long, thin strips about 1 inch wide and 4‑5 inches long, resembling gummy worms.
Time: PT5M
Prepare the Glaze Base
In a medium saucepan, combine 1 cup water, the packet of blue raspberry Jell‑O, and 1/4 cup granulated sugar. Stir until the powder is dissolved.
Time: PT2M
Cook the Glaze
Place the saucepan over medium heat and bring the mixture to a rolling boil. Once boiling, reduce heat slightly and simmer for about 7 minutes, stirring occasionally, until the mixture thickens and the rind strips become tender.
Time: PT10M
Temperature: Medium heat
Cool Slightly and Transfer
Remove the pan from heat and let the coated strips sit for 2 minutes so they are cool enough to handle but still tacky.
Time: PT2M
Prepare Sour Coating
In a shallow bowl, mix 2 tablespoons granulated sugar with 1 teaspoon citric acid until evenly combined.
Time: PT1M
Roll Worms in Sour Sugar
Working one strip at a time, roll the slightly cooled gummy worms in the sour‑sugar mixture until fully coated. Place coated worms on a clean plate to set.
Time: PT2M
Serve or Store
Enjoy immediately or store in an airtight container in the refrigerator for up to 3 days.
Time: PT0M
Nutrition Facts
- Calories
- 120
- Protein
- 0 g
- Carbohydrates
- 30 g
- Fat
- 0 g
- Fiber
- 1 g
Dietary info: Contains gelatin, Vegetarian (if gelatin‑free substitute used)
Allergens: Gelatin
Ingredient Substitutions
- Instead of Blue Raspberry Jell‑O: any flavored gelatin
- Instead of Granulated Sugar: coconut sugar, honey (adjust amount)
- Instead of Citric Acid: cream of tartar
Equipment Needed
- Box Grater
- Sharp Knife
- Cutting Board
- Saucepan (medium)
- Measuring Cup
- Measuring Spoons
- Plate or Tray
- Wooden Spoon or Silicone Spatula
Critical Steps — Do Not Skip
- Removing the white inner rind with a box grater
- Cutting the rind into uniform worm‑shaped strips
- Cooking the glaze until the rind becomes tender
- Rolling the worms in the citric‑acid sugar coating
Chef Tips from the Video
- For a brighter color, use a red or green fruit‑flavored gelatin instead of blue raspberry.
- Add a pinch of salt to the glaze to enhance the sweet‑sour balance.
Troubleshooting
The rind strips remain tough after simmering.
Simmer an additional 2‑3 minutes or microwave the strips for 10 seconds before glazing.
The sour coating falls off quickly.
Allow the glaze to set for a minute longer before rolling, or lightly mist the strips with water before coating.
The glaze becomes grainy.
Stir continuously while boiling and ensure the sugar is fully dissolved before simmering.
Storage
Refrigerator: Store in an airtight container for 3‑5 days; texture may become softer over time.
Freezer: Not recommended; freezing alters the gummy texture.
Room temperature: Best consumed within 4 hours; may become sticky in warm environments.
Make-Ahead Tips
- Coated worms keep well refrigerated for a few days; re‑dust with a little extra sour sugar before serving if needed.
Frequently Asked Questions
What is the cultural significance and history of sour watermelon rind gummy worms in American snack culture?
Using fruit rind to create candy‑like treats reflects the American tradition of minimizing waste and turning leftovers into fun foods, especially popular in school‑yard and party settings where novelty snacks are prized.
What are traditional regional variations of fruit‑rind gummy treats in the United States?
In the Southern U.S., orange or lemon rind is sometimes candied with sugar; in the Midwest, pumpkin rind can be glazed similarly. The watermelon version is a newer, summer‑focused twist.
How is sour watermelon rind gummy worm traditionally served in American gatherings?
They are usually presented on a platter as a bite‑size snack, often alongside other novelty candies or as a garnish for fruit salads at picnics and backyard barbecues.
What occasions or celebrations are sour watermelon rind gummy worms associated with in American culture?
They are popular at summer parties, Fourth of July picnics, school fundraisers, and as a playful addition to birthday dessert tables.
What makes sour watermelon rind gummy worms special compared to other American candy snacks?
They use an entire part of the fruit that is normally discarded, offering a chewy texture and a tangy sour flavor that mimics commercial gummy worms while being homemade and zero‑waste.
What are the most common mistakes to avoid when making sour watermelon rind gummy worms?
Common errors include over‑grating the white rind (which removes too much flesh), under‑cooking the glaze so the rind stays tough, and coating the worms before the glaze has set, causing the sour sugar to slip off.
Why does this recipe use a box grater instead of a knife to remove the white inner rind?
A box grater removes the thin white layer quickly and evenly without cutting into the pink flesh, saving time and preserving the rind’s shape for worm strips.
Can I make sour watermelon rind gummy worms ahead of time and how should I store them?
Yes, store the coated worms in an airtight container in the refrigerator for up to three days. Bring them to room temperature before serving for optimal chewiness.
What texture and appearance should I look for when the glaze is ready?
The glaze should be glossy, slightly thickened, and coat the rind strips evenly. The strips should feel tender when pierced with a fork but still retain a slight bite.
How do I know when the sour watermelon rind gummy worms are done cooking?
When the glaze reaches a gentle boil and the rind strips become tender after about 7 minutes of simmering, they are ready. A quick taste test should reveal a soft yet chewy texture.
What does the YouTube channel Chef Boyardeez specialize in?
The YouTube channel Chef Boyardeez focuses on creative, waste‑reduction cooking hacks and fun snack transformations that turn everyday ingredients into novelty foods.
How does the YouTube channel Chef Boyardeez's approach to American snack cooking differ from other cooking channels?
Chef Boyardeez emphasizes playful, low‑cost experiments using leftovers and unconventional ingredients, whereas many other channels stick to classic recipes or gourmet techniques.
Last updated: September 6, 2026
