Ingredients
- 1/2 pound gum base, food-grade, in small pellets or pieces
- 1/3 cup light corn syrup, food-grade
- 1 tablespoon glycerin, food-grade
- 1 teaspoon bubble gum flavoring, candy flavoring suitable for food use
- 1/2 teaspoon gel food coloring, pink or your preferred color
- 3 cups powdered sugar, plus up to 1/2 cup extra for dusting
- 1 small saucepan, 1 to 2 quart capacity
- 1 silicone spatula, heat resistant
- 1 large mixing bowl, at least 2 quart capacity
- 1 rolling pin, about 12 inches long
- 1 sharp kitchen knife, for cutting the gum into pieces
- 1 sheet parchment paper, about 12 by 16 inches
- 1 tablespoon neutral cooking oil, for lightly oiling your hands and tools
- 1 pair food-safe disposable gloves, optional but helpful for kneading
- 1 airtight container, at least 1 quart capacity, for resting and storing
- 1 roll wax paper, for wrapping individual pieces
- 1 clean dish towel, for covering the work surface
Instructions
- Cover the table with the clean dish towel, then place the parchment paper on top.
- Set out every ingredient before you begin, because the warm gum base needs your attention once it softens.
- Measure the powdered sugar into the large mixing bowl. Make a wide hollow in the center with the back of the spatula.
- Place the gum base, corn syrup and glycerin in the saucepan. Warm them over low heat, stirring slowly for 5 to 8 minutes, until the gum base looks soft and glossy.
- Remove the saucepan from the heat and stir in the flavoring and gel food coloring.
- Pour the warm mixture into the well in the powdered sugar. Use the spatula to draw sugar from the edges over the top, folding rather than beating for 2 to 3 minutes.
- Lightly oil your gloved hands and the parchment paper with the 1 tablespoon of cooking oil. Turn the dough onto the paper and knead it for 5 to 7 minutes.
- Add extra powdered sugar 1 tablespoon at a time if the dough remains too sticky to handle, using no more than the additional 1/2 cup listed.
- Press the gum into a rectangle about 1/4 inch thick.
- Cut the sheet into 24 pieces, each about 1 inch wide by 1 1/2 inches long.
- Set the pieces on a clean section of parchment paper, let them rest uncovered for 2 hours.
- Wrap each piece in a small square of wax paper and twist the ends closed.
- Store the wrapped gum in the airtight container.
Notes
Keep the saucepan on low heat and use an adult’s help around the stove. Hot candy mixtures can burn skin. Always use food-grade ingredients and handle knives carefully.
- Cook Time: 35 minutes
