I love popping candy. Especially when it is in chocolate – creamy chocolate, tingly popping candy. Ah-mazing! Recently my friend Lucy and I attempted to make our own. Long story short it didn’t work and you can’t make popping candy at home. We did, however (accidently) make sour fizzers.
What is popping candy? Popping candy is aerated hard candy that pops in your mouth.
Why can’t you make it at home? Because popping candy is made by forcing carbon dioxide into liquid sugar and corn syrup at extremely high pressure – 600 PSI. For comparison most car tyres are about 35 PSI.
I have fond childhood memories of Fizzers. On the other hand my face scrunches at the thought of Sour Warheads! My attempt at making homemade popping candy resulted in a flavour similar to a Sour Warhead and a texture like a Fizzer.
- 2 cups caster sugar
- ½ cup light corn syrup
- ¼ cup water
- ¼ cup citric acid
- 1 teaspoon flavor (I used rosewater)
- 1 teaspoon blue food dye
- 1 teaspoon baking soda (or bi-carb, but not baking powder)
- icing sugar and citric acid for dusting
- measuring cup
- oven tray
- candy thermometer
- Generously dust an oven tray with icing sugar and citric acid
- Mix the sugar, corn syrup and water in the saucepan and heat to 140-150 degrees Celsius
- Remove from the heat and stir in the citric acid, bi-carb, flavor and food dye.
- Pour the mixture on to the oven tray. It will be gooey and sticky – lots of fun!
- Sprinkle with citric acid, leave to set and smash into pieces