Homemade Pop Rocks

Emily Jacobs

Ingredients

  • 2 Cups  sugar
  • 1 Teaspoon  baking soda
  • 1/4 Cup  plus 1 teaspoon citric acid
  • 1/2 Cup  light corn syrup
  • 1/4 Cup  water
  • 1 Teaspoon  flavoring extract, flavor of your choice
  • 1-2  drops food coloring, color of your choice
  •  Pinch of  cornstarch, for dusting

The secret to Pop Rocks is the pockets of carbonation that are released when they touch your tongue. This recipe uses citric acid to get the same effect. 

Directions

Lightly dust the back side of a baking sheet with cornstarch.

In a medium saucepan, combine the sugar, corn syrup, and water. Cook the mixture until it reaches 300 degrees when measured with a candy thermometer. Remove from heat, and add the baking soda, ¼ cup of the citric acid, extract, and food coloring, and stir to combine.

Spread the mixture out onto the baking sheet (carefully so that it does not run over the edges), sprinkle with the teaspoon of citric acid, and allow to cool completely, about 30 minutes. Break the candy into pieces and add to a Ziploc bag. Using a rolling pin, crush the candy into tiny little pieces so that it resembles Pop Rocks. Store in Ziploc bags.

Notes

Many thanks to Emily Jacobs of Sage Recipes for helping with the development of this recipe. 

Nutrition

Calories per serving:

127 calories

Dietary restrictions:

Low Fat, Low Sodium Fat Free, Low Fat Abs, Low Potassium, Kidney Friendly, Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:

6%

Servings:

16
  • Fat 0g 1%
  • Carbs 531g 177%
  • Saturated 0g 0%
  • Fiber 0g 0%
  • Sugars 530g
  • Monounsaturated 0g
  • Polyunsaturated 0g
  • Protein 0g 0%
  • Sodium 1,371mg 57%
  • Calcium 28mg 3%
  • Magnesium 2mg 1%
  • Potassium 10mg 0%
  • Iron 0mg 1%
  • Zinc 1mg 5%
  • Phosphorus 0mg 0%
  • Thiamin (B1) 0mg 7%
  • Riboflavin (B2) 0mg 4%
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