Chicles Recipe

Soften gum base

Place the gum base pellets in a small, heatproof microwave-safe bowl. Microwave in 20-second intervals, stirring between intervals, until the pellets are softened and pliable but not hot (about 40–60 seconds total depending on microwave). Alternatively, melt in a double boiler over low heat, stirring until just pliable.

Once softened, add the vegetable glycerin and corn syrup to the warm gum base. Stir quickly with a heatproof spatula or use a silicone spoon to combine. The glycerin and syrup will help soften and plasticize the gum base so it can be worked.

Add the granulated sugar and honey (if using) to the gum mixture and stir until incorporated. The sugar will dissolve partially into the warm mixture and add sweetness and chew texture.

Stir in the chosen flavoring oil or extract (0.5 tsp). If using a strong essential oil, use a smaller amount — start with a drop and increase to taste. Add food coloring gel, 1–2 drops, and stir until the color is evenly distributed.

If you want a tart/chile-lime style chew, sprinkle in the citric acid and whisk quickly so it distributes evenly. Taste cautiously — citric acid is concentrated.

Transfer the warm gum mixture to a clean, lightly greased work surface or a silicone mat. Allow it to cool until it is cool enough to handle but still pliable (5–10 minutes).

Dust your hands and the work surface lightly with powdered sugar to prevent sticking. Begin folding and kneading the gum like dough: stretch it out, fold it back on itself, and press repeatedly for 3–5 minutes until the texture is smooth, shiny, and uniform. As you knead, incorporate up to 1 cup powdered sugar as needed to reach a non-sticky, malleable consistency. Add only enough powdered sugar to keep it from sticking; too much will make the gum crumbly.

When the gum is smooth, roll it into a log about 1 inch (2.5 cm) in diameter. Slice the log into 12 equal pieces with a knife or bench scraper. If you prefer thin rectangular chicles, roll the gum out to about 1/8–1/4 inch (3–6 mm) thickness and cut into 12 small rectangles.

Lightly dust each piece with confectioners' sugar to prevent sticking. Wrap each piece in a small square of wax paper or foil, twisting the ends to seal. Alternatively, store unwrapped pieces separated on parchment in an airtight container.

Let the wrapped pieces rest at room temperature for 24 hours to allow flavors to marry and the texture to stabilize. Homemade chicles will firm slightly as they rest.

Store finished chicles at room temperature in an airtight container for up to 2 weeks. If they become too sticky over time, re-dust lightly with confectioners' sugar before packaging.