Chewy Bubble Fun (Printable Version)
Whip up chewy, colorful bubble gum in your kitchen with sugar, syrup, and gelatin. Customize with your fave flavors for a creative treat!
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon unflavored gelatin powder
02 -
1/2 cup clean water, split in two
03 -
2 cups granulated white sugar
04 -
1/2 cup light corn syrup
05 -
1/2 teaspoon fine table salt
→ Optional Add-ins
06 -
A dusting of powdered sugar for rolling and avoiding stickiness
07 -
Bright food coloring of your choice
08 -
Extracts for flavor (peppermint, lemon, etc.)
# Steps:
01 -
Grab a small bowl, drizzle the gelatin over 1/4 cup of water, and let it sit for five minutes or so. It'll look lumpy and thick, but that's perfect!
02 -
Mix sugar, corn syrup, and the rest of your water in a medium-sized pot. Heat gently over medium and stir until it's smooth and clear.
03 -
Turn up the heat a bit, letting it boil. Use a candy thermometer to check for 300°F, which is ideal for the proper gum texture.
04 -
Take the pan off the burner and quickly stir in the bloomed gelatin, food coloring, salt, and whatever flavor extract you picked. Stir it all up to blend those flavors in evenly.
05 -
Pour the steaming mixture onto a silicone mat or into a heatproof bowl. Leave it alone for about 20-30 minutes until it thickens like warm honey.
06 -
Sprinkle powdered sugar on your counter, toss the gum mix onto it, and knead away. If it's sticky, simply add more powdered sugar until it feels smooth.
07 -
Shape the gum however you like—make ropes, flatten sheets, or form small balls. Lay them on wax paper so they won't stick together.
08 -
Wrap individual pieces in wax paper squares, or stash them all in a container with a tight lid to keep them fresh for later munching.
# Notes:
01 -
Combine flavors like coconut and pineapple or vanilla with strawberry for fun combos.
02 -
If the gum stiffens too much after cooling, warm a piece in your hands and knead it again.
03 -
Enjoy your homemade treat within a week or two to keep them soft and chewy.