Follow these instructions carefully for the best results.

1. Prep the Gelatin

Sprinkle 1 tablespoon of gelatin powder over 1/4 cup of water in a small bowl. Let it sit for 5 minutes. This blooming process softens the gelatin, making it easier to incorporate into the syrup later.

2. Make the Syrup

In a saucepan, combine:

• 2 cups white sugar

• 1/2 cup light corn syrup

• 1/4 cup water

Stir gently over medium heat until the sugar fully dissolves.

3. Reach the Hard Crack Stage

Increase the heat to medium-high and bring the mixture to a boil. Using a candy thermometer, cook the syrup until it reaches 300°F. This is the “hard crack stage,” which ensures the gum will set properly while still being pliable.

4. Add Flavor and Color

Remove the saucepan from heat. Stir in:

• The bloomed gelatin

• 1/4 teaspoon fine salt

• Food coloring (if desired)

• 1 teaspoon flavor extract

Mix quickly, as the syrup will cool and harden fast.

5. Cool the Mixture

Pour onto a silicone mat or into a bowl lined with plastic wrap. Let it cool for 20–30 minutes, until firm enough to handle but not completely hard.

6. Knead the Gum

Dust your surface with powdered sugar. Knead the gum for 5–10 minutes, stretching and folding until it becomes smooth, elastic, and pliable.

7. Shape and Store

Roll the gum into balls, twist it into ropes, or flatten it into strips. Wrap in wax paper or store in an airtight container to keep fresh.