Ingredients
- Gum Base (food grade): 1/3 cup (approx. 35g)
- Powdered Sugar (Confectioners' sugar): 1/2 cup, plus extra for dusting
- Light Corn Syrup: 1 tablespoon
- Liquid Food-Grade Glycerin: 1/2 teaspoon
- Flavoring Extract (e.g., Peppermint or Cherry): 1 teaspoon
- Citric Acid (optional, for tanginess): 1/4 teaspoon
- Food Coloring (liquid, chosen color): 3 drops
Instructions
- Step 1: Set up a double boiler or use a microwave-safe bowl. Place the gum base into the top bowl (or microwave bowl) and gently heat until it is softened and gooey, stirring frequently. If using a microwave, heat in 10-second intervals.
- Step 2: Remove the melted gum base from the heat. Quickly stir in the corn syrup, liquid glycerin, flavoring extract, citric acid (if using), and food coloring until all liquids are evenly incorporated into the melted base.
- Step 3: Pour the 1/2 cup of powdered sugar onto a clean, non-stick surface (or a parchment-lined tray). Scoop the warm, sticky gum mixture onto the sugar and begin folding the sugar into the gum using a spatula.
- Step 4: Once the mixture is cool enough to handle, dust your hands liberally with extra powdered sugar and begin kneading the gum dough. Knead for 10 to 15 minutes, adding small amounts of powdered sugar as needed, until the gum is smooth and no longer sticky.
- Step 5: Roll the gum into long ropes or flatten it into a sheet, approximately 1/4 inch thick. Use a knife or pizza cutter to cut the gum into desired square or rectangular pieces, then wrap them individually in wax paper or parchment paper to prevent sticking.
Notes
- Store wrapped gum pieces in an airtight container at cool room temperature for up to two weeks; refrigeration is not recommended as it tends to toughen the final chew.
- Be sure to work very quickly in Step 2; if the gum base cools too much before the flavorings are added, they won't incorporate smoothly and may cause your final gum to crumble.
- For optimal bubble-blowing texture, let the finished pieces rest, wrapped, for 24 hours before chewing—this allows the starches to fully absorb and the gum to stiffen slightly.
- Do not skip the 10 to 15 minutes of kneading; this crucial step develops the gum's elasticity, so keep dusting with powdered sugar until the mixture feels velvety and loses all stickiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American