Homemade Pop Rocks Recipe


Nutrition

Cal/Serving: 127
Daily Value: 6%
Servings: 16

Low-Fat, Low-Sodium
Fat-Free, Low-Fat-Abs, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat0g0%
Saturated0g0%
Carbs33g11%
Fiber0g0%
Sugars28g0%
Protein0g0%
Sodium86mg4%
Calcium2mg0%
Magnesium0mg0%
Potassium1mg0%
Iron0mg0%
Zinc0mg0%
Thiamin (B1)0mg0%
Riboflavin (B2)0mg0%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Emily Jacobs

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. 

2.125
Ratings16

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

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.

Recipe Details

Servings: 16

Notes and Substitutions:

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



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