Melting Every Gum Brand and Flavor into One Piece!

TLDRIn this video, I melt every gum brand and flavor together to create a unique piece of gum. From classic brands to obscure ones, I combine them all in one epic experiment.

Key insights

🍬The first commercial gum was made in 1848 by American inventor John Bacon Curtis.

🧀There are a wide variety of gum flavors available today, including minty, sweet, sour, and even spicy.

👌Gum brands have unique marketing strategies, such as targeting specific age groups and creating catchy commercials.

😮Some gums have unique properties, like high caffeine content or reflux relief.

💕Bubble gum brands, like Hubba Bubba, are known for their bubble-blowing capabilities.

Q&A

What was the first commercial gum made?

The first commercial gum was made in 1848 by American inventor John Bacon Curtis.

What are some unique gum flavors available today?

There are a wide variety of gum flavors available today, including minty, sweet, sour, and even spicy.

How do gum brands market their products?

Gum brands have unique marketing strategies, such as targeting specific age groups and creating catchy commercials.

Are there any special properties found in certain gums?

Some gums have unique properties, like high caffeine content or reflux relief.

Which gum brands are known for their bubble-blowing capabilities?

Bubble gum brands, like Hubba Bubba, are known for their bubble-blowing capabilities.

Timestamped Summary

00:00Introduction to the experiment of melting every gum brand and flavor together.

02:00Exploring different gum brands and flavors available in the market.

05:00Testing unique gum flavors and their taste experiences.

08:00Creating a custom mixture of all the gums to melt into one piece.

10:00Melting the gum mixture using the double boiler method and preparing for taste testing.

12:00Tasting the final product and evaluating the flavor and texture.

15:00Blowing bubbles with the melted gum and selecting the biggest bubble winner.

17:00Conclusion and overall evaluation of the experiment.