Introduction
Making bubble gum at home is a creative way to enjoy candy without relying on store-bought versions. You control the flavor, sweetness, and color, and the result is a soft, chewy gum that can actually blow bubbles.
Ingredients
½ cup gum base
¼ cup powdered sugar (plus extra for dusting)
¼ cup corn syrup
½ teaspoon citric acid (optional, for tang)
½ teaspoon glycerin (optional, for extra chewiness)
Bubble gum flavoring or any candy flavoring of choice
Food coloring (pink or any color you like)
Instructions
- Place the gum base in a microwave-safe bowl.
- Microwave in short bursts (20–30 seconds), stirring each time, until the gum base is completely melted and smooth.
- Add the corn syrup and stir well until fully combined.
- Gradually mix in the powdered sugar until a thick dough forms.
- Add flavoring, food coloring, citric acid, and glycerin if using. Mix until evenly blended.
- Lightly dust your hands with powdered sugar and knead the gum while it’s still warm until smooth and elastic.
- Roll the gum into small balls or shape into sticks or squares.
- Let the gum cool and firm up for about 30 minutes before chewing.
Method
Melting the gum base slowly prevents burning and keeps the texture smooth. Kneading while warm helps distribute sweetness and flavor evenly and gives the gum its stretchiness.
Benefits
You can control sugar levels
No artificial preservatives
Custom flavors and colors
Fun hands-on activity
Great for themed parties or gifts
Formation
The gum base provides elasticity, corn syrup adds chewiness, and powdered sugar thickens the mixture. Flavoring and coloring transform it into classic bubble gum.
Nutrition (approximate per piece)
Calories: 35–45
Carbohydrates: 10 g
Sugars: 8 g
Fat: 0 g
Protein: 0 g
Conclusion
Homemade bubble gum is a playful and nostalgic treat you can make right in your kitchen. With endless flavor possibilities, it’s a sweet project that’s as fun to create as it is to chew.
If you want, I can also give you:
A sugar-free version
A fruity flavored version
A kid-friendly step-by-step version
A big recipe with history and lovers section