Description

This Homemade Pop Rocks recipe guides you step-by-step through creating your own fizzy, crackling candy at home. With simple ingredients like sugar, corn syrup, and baking soda, you’ll make a nostalgic treat that pops and fizzes in your mouth. Optional flavor extracts and food coloring allow customization, while a straightforward boiling and cooling process ensures perfect hard candy texture.

Ingredients

Scale

Dry Ingredients

2 cups granulated sugar
1 tsp baking soda
1 tsp citric acid (for the pop)
Cornstarch (for dusting)

Wet Ingredients

1/4 cup light corn syrup
1/4 cup water
Flavoring extracts (optional, like strawberry or raspberry)
Food coloring (optional)

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Instructions

Prepare Your Workspace: Line a baking sheet with parchment paper and lightly dust it with cornstarch to prevent sticking.
Make the Candy Syrup: In a medium saucepan, combine granulated sugar, light corn syrup, and water. Cook over medium heat, stirring until the sugar dissolves completely. Attach a candy thermometer and stop stirring once the mixture starts to boil.
Boil the Mixture: Allow the mixture to boil undisturbed until it reaches 300°F (hard-crack stage), which ensures the candy will harden properly.
Add Baking Soda and Citric Acid: Remove the saucepan from heat and quickly stir in the baking soda and citric acid. The mixture will foam and bubble vigorously, creating the signature popping effect.
Add Flavor and Color: Stir in a few drops of your chosen flavor extract and food coloring if desired, mixing well to distribute evenly.
Pour and Cool: Pour the bubbling mixture onto the prepared parchment-lined baking sheet and spread it evenly. Let it cool and harden completely, which takes about 30 minutes.
Break It Up: Once cooled, use a mallet or rolling pin to break the hardened candy into small, bite-sized pieces.
Store and Enjoy: Store the Pop Rocks in an airtight container to maintain their fizz and enjoy your homemade crackling candy whenever you like!

Notes

Be very careful when handling the hot candy syrup as it can cause severe burns.
Working quickly after adding baking soda and citric acid is important before the mixture cools and stops bubbling.
You can experiment with different flavor extracts and food coloring to create a variety of popping candy flavors and appearances.
Ensure the candy thermometer is accurate for best results at the hard-crack stage.
Store in a cool, dry place to maintain the pop and freshness.