Making Memories

Homemade Bubble Gum Recipe | Family Fun | Gum Books for Kids | Writing Research

~ Carole Marie ~ Leave a comment

Making Bubble Gum

While writing a fun story about bubble gum, I wondered if I could make my own gum from home.
I found a video showing how to make bubblegum and copied it. Finding the gum base to purchase took more searching than I anticipated, but don’t worry; I’m sharing my source here so you can easily find it.

Making bubble gum was a sticky process, and the first time around, we learned too late that using our nice dishes for mixing ingredients wasn’t the best option (we had to use rubbing alcohol to remove the gum base from our dishes and silverware afterward).

Once we switched to using paper bowls and a wooden stirring stick, the clean-up was a breeze. (The image on the left features gum base and flavor drop bottles.)

We purchased a gum base that is made in the USA from HungryRobot. It doesn’t smell very good when you pull it out of the package, but after adding the flavor oils and powdered sugar, it smells and tastes amazing.

We used two capfuls of either Bubblegum flavor or Cotton Candy flavor from LorAnn Oils, as we tested batches. With one batch, we also added a few drops of the LorAnn Tart and Sour Flavor Enhancer, which gave the gum a tangy sour punch. (Be aware that the more liquids you add to the gum base, the more powdered sugar you’ll need later.)

We also experimented with different food colors, but classic pink was our favorite.

After testing and verifying measurements, we invited guests to join in on the gum-making. We’ve had three bubble gum-making parties with teens and adults, followed each time by a bubble-blowing contest – what a blast!

Want to make bubble gum, too? You’ll find the recipe below. If you make homemade bubble gum, let me know. I’d love to hear your results!

Print Recipe

Homemade Bubble Gum

Equipment

  • 1 Paper bowl
  • 1 Paper plate
  • 1 Wood craft stick or plastic spoon
  • Cutting utensil or plastic knife
  • Wax paper or parchment paper, cut into squares

Ingredients

  • 2 1/2 TBLS Unflavored Gum Base (or 30 grams)
  • 3 TBLS Corn Syrup
  • Flavor Drops Such as Cotton Candy or Bubble Gum flavors. We used 2 capfuls.
  • 1 Drop Food Coloring Red provides the classic bubblegum pink color
  • 2 TBLS Powdered Sugar

Instructions

  • In a paper bowl, microwave the gum base in ten-second increments until it’s fully melted. (use the wood craft stick to stir it)
  • Add the corn syrup, and continue microwaving in ten-second increments and stirring until fully mixed.
  • Add the flavor drops and stir.
  • Add the food coloring and stir. Set aside.
  • Pour the powdered sugar onto the paper plate.
  • Pour the melted ingredients into the middle of the powdered sugar.
  • Use the craft stick to pile surrounding powdered sugar onto the top of the mixture.
  • Using your fingers, press more powdered sugar in.
  • Massage the sugar in while adding more and more powdered sugar until the mixture is no longer sticky.
  • Roll the gum into a log.
  • Cut into gum-size pieces.
  • Drop the pieces back into the powdered sugar and roll.
  • Shake the sugar loose and roll each piece inside wax or parchment paper. Twist ends.

Notes

*We purchased gum base that is made in the USA from HungryRobot https://hungryrobot.com/products/base
**We used two capfuls of either Bubblegum flavor or Cotton Candy flavor from LorAnn Oils https://www.amazon.com/dp/B0CJMGG3MW?ref=ppx_yo2ov_dt_bAmazon.com: LorAnn SS Flavor combo Pack – Bubble Gum and Cotton Candy – 1 Ounce : Grocery & Gourmet Food_fed_…

As I researched bubble gum, I learned about archeological evidence showing that chewing gum has existed for a long time. The Mayans, ancient Greeks, and others chewed gum. The world’s oldest preserved chewing gum is 9,000 years old and made from birch bark in Sweden.

More Fun Facts About Bubblegum:

*A British archeologist once discovered a 5,000-year-old piece of chewing gum in Finland. It was made from bark tar and still contained tooth imprints.

*The oldest bubble gum brand, Blibber-Blubber, started in 1906, but it was way too sticky. In 1928, Walter Diemer discovered a successful formula called Bubble Dubble, which is still being sold today.

*The most expensive chewing gum in the world is called Mastika Gum. If you’d like to try the gum that elitists and royal families worldwide chew, you can buy it online.

*The current world record for the most chewing gum chewed at one time is 250 pieces. Yikes!

*All forms of chewing gum have been banned in Singapore since 1992.

Picture Book Recommendations:

As I searched for picture books that feature bubble gum (to use as inspiration, mentor texts, and comp titles for the story I wrote), these books stood out as my favorites. Take a look!

*On Account of the Gum, by Adam Rex

*Bubble Gum Bison Needs a Bath by Scott Rothman

*Pop! The Invention of Bubble Gum by Meghan McCarthy

Coconut Button Cookies | Gluten Free | Dairy Free | Making Memories | Recipes by Carole Marie

~ Carole Marie ~ 2 Comments

If you love coconut, you’ll adore these soft cookies that melt in your mouth. Coconut Buttons are gluten free and dairy free!

This cookie recipe was developed by accident… I was making cookies and realized I didn’t have flour, so I scoured my pantry, looking for an alternative. I found coconut flour and discovered how quickly it absorbs liquid while mixing. I made some adjustments, and voila!

Tips for success:

  • Use only coconut flour. (Don’t substitute with a different kind of flour or a mix of flours.) Coconut flour absorbs a lot of liquid, which is what you want for this recipe.
  • If the dough is too wet/sticky to roll, let the dough sit longer to absorb more liquid.

Enjoy!

Print Recipe

Coconut Buttons

Soft coconut cookies without gluten or dairy.
Author: Carole Marie Shelton

Ingredients

  • 1/2 Cup Vegan butter (I use Miyokos)
  • 1 Cup Sugar
  • 4 Eggs
  • 1/2 tsp Vanilla extract
  • 1 3/4 Cup Coconut flour
  • 1 Cup Coconut, shredded

Instructions

  • Melt butter.
  • Blend together eggs, butter, sugar, and vanilla extract.
  • Stir in the coconut flour. Let sit for at least ten minutes, allowing the liquids to be absorbed by the flour.
  • Roll dough into balls (dough will be sticky), then roll in shredded coconut.
  • Bake at 350 degrees, 8-9 minutes.

ChocoMountain Cupcakes | Gluten Free | Dairy Free | Making Memories | Recipes by Carole Marie

~ Carole Marie ~ Leave a comment

If you’re looking for a yummy chocolate dessert that is high in protein, gluten-free, and dairy-free, you’ll want to try these Choco-Mountain Cupcakes!

A few tips for success:

  • Use only coconut flour. (Don’t substitute with a different kind.) Coconut flour absorbs a lot of liquid, which is what you want for this recipe.
  • Refrigerate overnight. Don’t skip this step. As the dough sits overnight, the chocolate flavor is enhanced, and the bean flavor is reduced.

Enjoy!

Print Recipe

ChocoMountain Cupcakes

High protein cupcakes that are dairy-free and gluten-free
Course: Dessert

Ingredients

  • 1 15-oz can Black beans
  • 5 Eggs
  • 1 TBL Vanilla extract
  • 1/2 tsp Salt
  • 6 TBL Coconut oil, melted
  • 1 1/4 cups Sugar
  • 1/2 cup Coconut flour Do not substitute with a different kind of flour.
  • 6 TBLS Cocoa powder
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda

Instructions

  • Drain black beans.
  • Mix beans, eggs, vanilla, salt, and coconut oil into a blender. Blend on high until beans are completely liquified – no lumps!
  • Ina separate bowl, whisk together sugar, coconut flour, cocoa powder, baking soda, and baking powder.  
  • Add bean batter into dry mixture. Beat on high with a hand mixer for one minute, until smooth.
  • Refrigerate overnight (this removes the bean flavor)
  • Pour into cupcake tins with liners and bake at 325 for 20minutes.
  • When cool, frost with Faux (Non-Dairy) Chocolate Buttercream Frosting

Notes

  • Use only coconut flour. (Don’t substitute with a different kind.) Coconut flour absorbs a lot of liquid, which is what you want for this recipe.
  • Refrigerate overnight. Don’t skip this step. As the dough sits overnight, the chocolate flavor is enhanced, and the bean flavor is reduced.
Print Recipe

Chocolate Faux Buttercream Frosting

Dairy-Free chocolate frosting

Ingredients

  • 1/2 cup Vegan (plant-based) butter, softened
  • 3/4 cup Powdered sugar
  • 5 TBL Cocoa powder
  • 3 TBL Oat milk, extra creamy
  • 1 tsp Vanilla extract
  • 1/2 tsp Almond extract
  • Pinch of salt

Instructions

  • With a hand mixer, cream the vegan butter in a bowl until fluffy.
  • Add the remaining ingredients into the bowl and blend with a spoon.
  • Spread onto cupcakes.

Chocolate Tasting with Kids | Making Memories | Family Activities

~ Carole Marie ~ Leave a comment

Most kids love chocolate and would welcome a Chocolate Tasting experience at home!  This is an easy and fun activity that can create wonderful memories as well as an opportunity for your family to learn more about chocolate.  

Many factors influence the flavor of chocolate, such as its origin. Both the country and region where the cacao is grown has an amazing effect on its taste.

Below is a sample map of Chocolate Tasting Notes Around the World. Of course, there are many other countries around the globe producing chocolate that are not included on the map, but this gives a general view.

Featured on the map:

  • Fruity: Madagascar, Hawaii, Brazil, Dominican Republic
  • Earthy: Mexico, Philipines
  • Nutty: Venezuela, Nicaragua
  • Spicy: Vietnam
  • Smoky: Papua New Guinea
  • Roasty: Tanzania, Grenada
  • Tangy: Peru
  • Floral: Ecuador

Chocolate comes from the seeds of the fruit of cacao trees, which grow near the equator. They thrive in hot, rainy tropical forests. These trees can live for over 200 years! Most cacao trees are grown on small farms in developing countries, where they do the work by hand.

Cacao has a rich history, having been enjoyed for thousands of years. Long ago, Mesoamerican native cultures used cacao in many different recipes. One recipe was a frothy drink, only consumed by the elite, as it was considered sacred. Due to its high value, cacao beans were used as an early form of money. Later, the cacao seeds were brought to Europe, where different technological advances, and adding sugar and milk have created the chocolate we know and love today.

A few fun facts about how cacao grows and is eventually turned into chocolate:

  • The cacao flowers are tiny. They are pollinated by midges (tiny flies).
  • Cacao pods are about a foot long and sprout directly from the trunk and branches.
  • Cacao pods take 5-6 months to grow and ripen. They start as green or red and eventually turn yellow or orange.
  • Each pod holds 20-50 cacao seeds about the size of almonds. They’ve also been nicknamed chocolate beans.
  • The seeds are so bitter that animals won’t eat them.
  • Farmers ferment the seeds, which changes the flavor. The seeds also change in color, from purple to dark brown.
  • The seeds are dried and then shipped worldwide, ready to be processed for chocolate-making.

Preparing for Your Chocolate Tasting

For this fun activity with your kids you’ll want to prepare ahead of time:

  • Purchase 5 bars of chocolate.  Instead of buying the types of chocolate your kids are used to, find fancy or unique bars for them to try. It will be so much more fun! There are many different flavors and add-ins. Younger kids may enjoy unusually flavored chocolates such as potato chip, peanut butter, pretzel, or confetti.  Older kids may enjoy subtle flavors of cashew butter, sea salt, lemon, coconut, firecracker, or honey. If adults would like to participate, they may enjoy experiencing the varying degrees of cacao percentages.
  • Print the free Tasting Key. Write down which kind of chocolates you’ll be using. Turn the key over, so participants can’t read it.
  • Print the Chocolate Tasting Mat.
  • Print one Chocolate Tasting Evaluation for each participant.

Set up Your Chocolate Tasting Activity

  • Place the Chocolate Tasting Mat into the middle of the table. Break a chocolate bar into pieces and place them on square #1 of the Mat. You won’t need to use the entire chocolate bar – just use enough that each participant can have a taste. Repeat this process for each type of chocolate, placing the pieces into boxes #2, #3, etc. (Ensure they match the Tasting Key).  
  • Provide a Chocolate Tasting Evaluation for each participant, along with a pen.

Time for Chocolate Tasting!

  • Invite the kids to taste the chocolate from box #1. Ask them to eat it slowly, taking time in their evaluation to engage their senses and enjoy the flavors.
  • Have them fill out the Evaluation Form and give an overall score.
  • Before moving on to the next sample, encourage them to cleanse their pallet with fruit, nuts, or pretzels, along with a sip of water.
  • When you are finished tasting chocolates from each box, discuss which chocolate you enjoyed most.
  • Show them the Tasting Key to reveal what kind of chocolates they’ve sampled.

Fun questions to ask kids:

  • What were your favorite flavors and textures?
  • If you were a chocolatier, what kind of chocolates would you make?
  • Looking at the Chocolate Tasting Map, where would you want to grow your chocolate and why?

You can also pair this activity with fun read-alouds such as:

  • Charlie and the Chocolate Factory, by Roald Dahl
  • The Candymakers and the Great Chocolate Chase, by Wendy Mass

Your Free Chocolate Tasting Activity packet with the forms below can be downloaded here:

  • Chocolate Tasting Notes Around the World
  • Tasting Key
  • Chocolate Tasting Mat
  • Chocolate Tasting Evaluation

We hope you enjoy this Chocolate Tasting Activity as much as we have!