Who doesn’t love bubblegum? When you were a kid, didn’t you harbour the secret desire to have an unlimited amount of the wonderful stuff available to you whenever you wanted it? How long do you think about a couple of pounds of bubblegum would last you? Well, I expect that much just might well carry me through an entire month, anyway. (Plenty long enough to give me time to order the ingredients not readily available at my local grocery store.) There are five basic ingredients in all chewing gums; however, (sadly) they are weird, and only available from speciality shops. Be forewarned--you will have to order these items, so you need to do that before beginning this project. I’ve provided a link to such a shop at the bottom of this article. This is a great activity to share with children 6 years old and up, and the recipe yields about 0.907 Kilogram of the chewy delight. It's fun and easy, and only takes about an hour to complete.
- Skill level:
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Things you need
- Microwave-safe casserole dish with lid
- Sturdy wooden spoon
- Large saucepan or Dutch oven
- Rolling pin
- 1/3 Cup Gum Base
- 3 Tablespoons Corn Syrup
- 1 teaspoon Glycerin
- 1/2 teaspoon Citric Acid
- 5 drops of your favourite Flavoring
- 3/4 Cup Powdered (Confectioner’s) Sugar
You can order an entire kit for about £13, and it yields 0.907 Kilogram of bubblegum. Such a kit includes everything you’ll need (even the microwave dish), with the exception of the corn syrup and sugar, which are common items at your favourite grocery store.
Or you can choose to order the speciality stuff in individual quantities. Of the five basic ingredients present in all chewing gums, the gum base, glycerine, citric acid, and special flavouring are not readily available locally. Again, be sure to give yourself time to order and receive the items that you will need.
Hurry up and wait … and do yourself a huge favour--do NOT tell the kids you’re planning this venture, and that you’ve placed an order. (Otherwise they’ll drive you nuts until it arrives.)
Into the heat-proof bowl, mix together the gum base, corn syrup, glycerine, and citric acid, using the wooden spoon.
Hob Method: Fill the large saucepan or Dutch oven about half-full with water and bring it to a boil. Cover the heat-proof dish with the gum mixture and place it into the water. Bring the water to a boil again. Now reduce the heat to the point that the water simmers. Continue heating the gum mixture until it becomes gooey, for about 10 minutes. Be sure to stir it occasionally, and don’t let the water in the large pan boil dry. Remove the gum base from the stove and mix in 5 drops of flavouring.
Microwave Method: Cover the heat-proof dish of gum mixture, and microwave on high for one minute. Remove it from the oven and stir it very well. If it hasn’t melted or become gooey yet, cover and microwave on high for another 30 seconds. Stir it again; repeat the heating process until the mixture becomes gooey. Remove the gum base from the microwave and mix in 5 drops of flavouring.
Set aside 1 heaping tablespoon of the icing sugar. Now pour about half of the remaining sugar into a pile on your work surface. Stick your fingers into the middle of the pile, making a well large enough to accommodate the entire batch of gum mixture.
Pour the hot melted gum mixture into the well in the pile of sugar.
Coat your hands with some of the remaining sugar, and start kneading the sugar and the gum base mixture together. Do this just like you would knead bread or biscuit dough. As the mixture begins to get sticky, begin adding small amounts of sugar while you continue to knead. Keep adding sugar to the mix as you knead, until the mixture becomes a smooth, stiff dough, for at least 15 minutes. You can’t knead it too much--the more the better. If you don’t knead it enough, the gum will break up when you chew it.
Some people prefer their gum in sticks. Coat the rolling pin with sugar so the gum base mixture won’t stick to it, then roll the dough to the desired thickness.
If you like chunky gum, forget about the rolling pin and just make a rope about ½-inch thick with the dough.
Whether you roll the dough or make the rope, just use scissors to cut it into pieces.
Now dust all of the pieces of gum with the heaping tablespoon of sugar that you set aside earlier.
Wrap the gum pieces in waxed paper, or store them in ziplock bags. Enjoy!!!
Tips and warnings
- Cool dry hands work best when kneading the dough.
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