Homemade Bubble Gum (Print Version)
# Ingredients:
01 -
2 cups white granulated sugar
02 -
1/2 cup light corn syrup
03 -
1/2 cup clean water
04 -
1 tablespoon plain, unflavored gelatin powder
05 -
1/2 teaspoon fine salt
06 -
Food coloring (optional)
07 -
Flavor extracts (cherry, lemon, or peppermint, optional)
08 -
Powdered sugar (for kneading and dusting)
# Instructions:
01 -
Sprinkle the unflavored gelatin over 1/4 cup of water in a small bowl. Allow it to rest for 5 minutes to fully hydrate and ensure proper dissolution for the gum's chewy texture.
02 -
In a medium-sized saucepan, combine the granulated sugar, corn syrup, and the remaining 1/4 cup of water. Stir gently over medium heat until the sugar dissolves completely and the mixture becomes clear.
03 -
Increase the heat slightly and allow the mixture to come to a boil. Using a candy thermometer, cook the mixture until it reaches 150°C (300°F), which is the hard-crack stage necessary for proper consistency.
04 -
Remove the saucepan from heat once the mixture reaches the correct temperature. Quickly stir in the softened gelatin, salt, food coloring (if desired), and your chosen flavor extract. Mix thoroughly until smooth and well combined.
05 -
Pour the hot mixture into a heatproof bowl or onto a silicone mat. Allow it to cool for 20-30 minutes, or until it thickens to a honey-like consistency.
06 -
Dust a clean surface with powdered sugar. Transfer the sticky mixture onto the surface and knead thoroughly until it becomes smooth, pliable, and no longer sticks to your hands. Add more powdered sugar as needed if the mixture is too sticky.
07 -
Roll the kneaded gum into long ropes, flatten it into sheets, or form small balls according to your preference. Place the shaped gum pieces onto wax paper or a non-stick surface to prevent sticking.
# Notes:
01 -
The gelatin hydration step is essential for achieving the perfect chewy texture in homemade bubble gum.
02 -
Reaching the exact temperature of 150°C (300°F) is crucial for proper gum consistency.
03 -
Powdered sugar helps prevent sticking during the kneading process and contributes to the final texture.