Description

Want to turn your kitchen into a fun science experiment that pops with flavor? Say hello to Homemade Pop Rocks! This exciting candy recipe combines simple ingredients like sugar, citric acid, and baking soda to create a fizzy, popping sensation that’s a blast to make and eat. Perfect for kids’ parties, science fairs, or a playful treat, these homemade candies are as entertaining as they are delicious.

Ingredients

This candy comes together with a few key ingredients that create its fizzy, popping magic. Here’s what you need and why each matters:

Confectioners’ Sugar (3 tbsp): Dusts the baking sheet to prevent sticking and adds a touch of sweetness.
Baking Soda (1½ tsp): Reacts with citric acid to create the popping effect.
Citric Acid (¼ cup + 2 tsp, divided): Provides tartness and triggers the fizz when combined with baking soda; used in the candy and as a topping.
Granulated Sugar (2 cups): Forms the sweet, hard candy base.
Honey (⅓ cup): Adds a smooth texture and slight flavor to the candy.
Water (⅓ cup): Helps dissolve the sugar and honey for a smooth syrup.
Gel or Liquid Food Coloring (your choice of color): Adds vibrant, customizable color to the candy.

Tools

Baking Sheet: Holds the candy as it sets.
Small Bowl and Spoon: For mixing baking soda and citric acid.
Whisk: Ensures even mixing of ingredients.
Candy Thermometer: Monitors the sugar syrup temperature for precision (or use an instant-read thermometer).
Saucepan (large, heavy-bottomed): Cooks the sugar mixture evenly.
Pastry Brush (optional): Brushes down sugar granules from the pan sides.
Freezer Bag and Rolling Pin: For crushing the candy into Pop Rocks texture.
Airtight Containers: For storage.

Substitutions and Variations

Honey: Replace with corn syrup for a neutral flavor or agave nectar for a different sweetness.
Citric Acid: Found in grocery stores or online; if unavailable, reduce the amount and add a touch of lemon extract for tartness (though popping will be less intense).
Food Coloring: Use natural food coloring (like beet juice for red) for a chemical-free option.
Flavoring: Add ½ tsp flavored extract (like cherry, lime, or orange) when adding food coloring for extra flavor.
Vegan: Honey is not vegan; use corn syrup or agave nectar instead.

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Instructions

Prepare the Baking Sheet:
- Thoroughly coat the bottom of a rimmed baking sheet with 3 tbsp confectioners’ sugar to prevent sticking. Set aside.
Mix Baking Soda and Citric Acid:
- In a small bowl, gently mix 1½ tsp baking soda with ¼ cup citric acid using a spoon. Set aside.
Cook the Sugar Syrup:
- Clip a candy thermometer to a large, heavy-bottomed saucepan (or have an instant-read thermometer ready).
- Combine 2 cups granulated sugar, ⅓ cup honey, and ⅓ cup water in the saucepan. Stir to combine.
- Cook over medium heat, stirring occasionally, until the mixture turns from sandy to liquid and begins bubbling vigorously.
- Monitor the temperature closely. If sugar granules stick to the pan sides, brush them down with a slightly wet pastry brush.
- Remove from heat when the mixture reaches 295–300°F (146–149°C).
Add Popping Mixture and Color:
- Quickly stir in the baking soda-citric acid mixture and a few drops of gel or liquid food coloring.
- Whisk rapidly until fully combined, working fast as the candy will begin to set.
Spread the Candy:
- Pour the candy onto the prepared baking sheet, spreading it as evenly as possible with a spatula.
- Immediately sprinkle the remaining 2 tsp citric acid over the top while the candy is still soft.
- Don’t worry about uneven or speckled appearance—it will be crushed later.
Let It Set:
- Allow the candy to set at room temperature for 20–60 minutes, depending on kitchen heat and humidity.
- Test by breaking off a corner; it’s ready if it’s brittle and breaks easily.
Crush the Candy:
- Break the candy into large shards and transfer to a large freezer bag (or divide between two bags).
- Force out excess air and seal the bag(s).
- Gently roll a rolling pin over the candy to crush it into small, Pop Rocks-sized pieces.
Store and Serve:
- Transfer the crushed candy to airtight containers.
- Store at room temperature, away from direct sunlight, and serve as a fun, fizzy treat.

Cooking Tips

Precise Temperature: Reaching 295–300°F is critical for the right candy texture; too low, and it will be sticky; too high, and it may burn.
Work Quickly: The candy sets fast after adding the baking soda mixture, so have all tools and ingredients ready.
Even Spreading: Spread the candy as evenly as possible on the baking sheet to ensure uniform setting, but don’t stress about perfection.
Safety First: Use caution when working with hot sugar syrup, as it can cause burns.