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Kate’s Escapades – Disgusting Worm Salad

October 9th, 2011 | 8 Comments

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Today’s post is courtesy of my crazy friend, Whitney. I’ll admit I come up with some kooky ideas from time to time, but next to her I’m an amateur. She takes sick and disgusting to a whole new level with this Halloween “treat”. This one is only for the truly warped and brave…

Disgusting Worm Salad

by Whitney Hancock

These edible worms are a BIG hit for our Halloween Dinner. The first time I served these up the kids really freaked out. My daughter couldn’t even look at them at first, but after some coaxing and a little good natured teasing, she ate one. Then much too her surprise, she liked them.

They take a little effort to make, but I think they are worth it. Plan to make these at least a day ahead of time.

Worm Jello Salad

INGREDIENTS:

*100 flexible plastic straws (The straws with a bendable neck make the most realistic worms by adding ridges to the worm. Place bendable necks of straws at the bottom of the container).

*an empty, cleaned 1-quart milk or orange juice carton to hold straws. (The straws will fill up to the height of the container, the taller the better.)

*1 package (6 ounces) raspberry or grape flavor gelatin

*3 envelopes unflavored gelatin

*3 cups boiling water

*3/4 cup whipping cream

*12 to 15 drops green food coloring

*waxed paper

DIRECTIONS:

1. Combine gelatins in a bowl and add boiling water; stir until gelatins completely dissolve. Chill until lukewarm, about 20 min.

2. Meanwhile, gently pull straws to extend to full length; place in tall container. Wrap together with a loose rubber band to hold straws together.

3. Blend cream and food coloring with the lukewarm gelatin mixture. Carefully pour into container, filling straws.

4. Chill until gelatin is firm, at least 8 hours, or cover and chill up to 2 days.

5. Pull straws from container or, if you’re using a carton, simply tear the carton away from the filled 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.

6. 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 about 2 hours