◆ Chocolate
Gummy worm mold
Twenty gummy worms per pour, ringed like the real ones. A food-safe silicone mold you make yourself.
◆ Chocolate
Twenty gummy worms per pour, ringed like the real ones. A food-safe silicone mold you make yourself.
A tray of twenty gummy worms, 70 to 76 mm long and 9 mm wide, each wriggling along a lazy S with a fat, smooth head, a thin tail and the ring segments a gummy worm has. They come in four sets of five; each set of five takes about 17 ml of gummy mix.
Made with our tray mold generator in its flexible silicone tray mode: print the caster, pour a food-safe platinum silicone into it and peel out a flexible twenty-worm tray. The printed caster never touches food, only the silicone does, and long thin gummies peel out of flexible silicone in one piece.
The worms are half round with a flat back, the way every open gummy mold makes them. For two-colour worms, fill the tails with one colour, let it set for ten minutes, then fill the heads with another. The zip carries the printed caster exactly as the tool exported it, one set of five worms as an STL, the master uploaded to the tool, and a print and pour sheet with the silicone figure the tool measured.
Shown as a 3D render of the printed caster with a set of gummy worms in front, not a photo.
Print the caster as exported, open side up. It is one part, so there are no seams to seal. No supports.
Set it on a level surface. Mix 381 ml of silicone in one batch and pour it into one corner in a thin stream, letting it flow round the raised shapes until it is level with the rim.
Tap the caster on the table for a minute to bring the bubbles up, then let the silicone cure for as long as its datasheet says.
Peel the cured silicone out of the caster. If the silicone's datasheet gives a post-cure, do it, then wash the tray in hot soapy water and rinse it before the first use. That silicone is your tray; the caster is ready for another one.
Warm 120 ml of juice with 2 tablespoons of honey or sugar, sprinkle 3 tablespoons of gelatine over it and stir over a low heat until clear, without boiling. Skim off the foam.
Set the tray on a baking sheet. Fill each worm to the rim with a dropper or squeeze bottle, working quickly while the mix is warm, and scrape the top of the tray flat. For two colours, fill the tails, wait ten minutes, then fill the heads.
Chill for two hours, then peel the tray back from each worm, head first. Leave them on a rack for a day to lose their stickiness, and dust them with a little cornflour or sour sugar.
Print details
| Cast material | Chocolate |
|---|---|
| Printed parts | 1 |
| Size (W x D x H) | 183 x 168 x 17 mm |
| Print bed needed | 183 x 169 mm, 17 mm tall |
| Filament | ~120 g |
| Layer height | 0.2 mm |
| Infill | 15% |
| Supports | Not needed |
| Download | ZIP: printed caster (STL) + one set of five gummy worms (STL) + tool master (STL) + print and pour sheet |
| Added | 2026-09-27 |
Pro early access until October 27, 2026, then free with any account.
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Make your own tray mold →Made with the free Tray mold generator. Upload your own model and get the same kind of mold built around it, in your browser.
Free for personal use. Selling the pieces you cast needs a commercial licence (Pro or Founder); passing on the file itself is not permitted on any plan. Full terms.
New to casting? Read the ice cube tray mold guide.
Warm 120 ml of fruit juice with 2 tablespoons of honey or sugar, sprinkle on 3 tablespoons of powdered gelatine and stir over a low heat until it dissolves, without boiling. Add a pinch of citric acid for sour worms. That fills the whole tray with a little left for the dropper.
Make two small batches in different colours and keep both warm. Fill the tails of every worm with the first colour, let the tray stand for ten minutes until it has skinned, then fill the heads with the second. The two join into one worm as they set in the fridge.
Fresh gelatine gummies carry surface moisture. Pop them out after two hours in the fridge, then leave them on a rack at room temperature for a day, turning once, so the skin dries. Toss them in a little cornflour, or in citric acid and sugar for sour worms, and store them in a sealed jar.
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