I recently tried my hand at a fun Pop Rocks Recipe that uses ingredients like granulated sugar, light corn syrup, citric acid, and baking soda. I mixed in a hint of food coloring and a dash of flavor extract for extra excitement. This playful twist on candy creation makes for a fascinating kitchen experiment.

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Ever since I first stumbled on a cool Candy Rocks Recipe online, I’ve been intrigued by the idea of making my own Pop Rocks at home. This recipe turns your kitchen into a fun science experiment, even if you’ve never done anything like this before.

I love that no fancy equipment or science degree is needed to whip up a batch of these fizzy treats. In my own version, I use 2 cups granulated sugar, 2/3 cup light corn syrup, and 1/2 cup water as the base.

Then, I mix in 1 teaspoon citric acid with 1/2 teaspoon baking soda to get that magical pop effect reminiscent of some of the best Rock Candy Ideas I’ve seen. Sometimes I add just a few drops of food coloring or 1/2 teaspoon flavor extract like lemon or strawberry for extra taste, making it feel like a true experiment in the kitchen.

Its a fun twist on Market Desserts and a unique way to try your hand at How To Make Popping Candy.

Why I Like this Recipe

I really love this recipe because it’s super fun and simple to make. First, I appreciate how easy it is to follow – mixing just a handful of ingredients that most people have in their cupboard makes it feel like a fun experiment rather than a complicated task. Second, I love the way the candy fizzes when you add the citric acid and baking soda – its bubbly reaction always reminds me of that nostalgic childhood magic when you first discovered Pop Rocks. Third, it’s really cool that you can customize the color and flavor with just a few drops of food coloring and flavor extract, making it feel personal and creative every time I make it. Lastly, even though the process can be a little messy sometimes, there’s something oddly satisfying about watching it all bubble up and then breaking the hardened candy into pieces once it’s cool.

Ingredients

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Granulated Sugar: Provides carbohydrates which gives energy and sweetness to the Pop Rocks.
Light Corn Syrup: Adds texture and moisture, making it less brittle and really tasty.
Citric Acid: Gives a tangy sour flavor and boosts the fizzy popping effect.
Baking Soda: Reacts with acidity to create bubbles that cause the candy to pop.
Water: Dissolves ingredients and helps mix everything into a smooth candy base.
Optional Flavor & Color: Enhances taste and look, addin extra fun to your treat.

Ingredient Quantities

2 cups granulated sugar

2/3 cup light corn syrup

1/2 cup water

1 teaspoon citric acid

1/2 teaspoon baking soda

Optional: a few drops of food coloring if you want some vibrant color

Optional: 1/2 teaspoon flavor extract like lemon or strawberry for extra taste

How to Make this

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1. First, gather all your ingredients and prep your workstation. Line a baking tray with parchment paper and get a candy thermometer ready.

2. In a heavy saucepan, mix 2 cups of granulated sugar, 2/3 cup of light corn syrup, and 1/2 cup water. Heat these over medium heat while stirring constantly so the sugar fully dissolves.

3. Once the mixture starts boiling, stop stirring and let it come up to 300°F (the hard crack stage). Keep an eye on it to avoid burning.

4. If you’re using food coloring and flavor extract, add a few drops of food coloring and 1/2 teaspoon of flavor extract right before it reaches 300°F. Give it a quick stir to combine.

5. When the mixture hits 300°F, remove the pan from the heat immediately.

6. Quickly stir in 1 teaspoon citric acid and 1/2 teaspoon baking soda. The mix will start to froth up because of the fizzy reaction so be careful not to let it overflow.

7. Immediately pour the frothy candy onto your parchment-lined tray, spreading it out as evenly as possible to help it cool fast.

8. Let the candy cool completely at room temperature. The bubbly reaction should be locked in as the candy hardens.

9. Once cool and hardened, break the candy into small pieces by hand or gently tap it with a mallet.

10. Enjoy your homemade Pop Rocks as a fun kitchen science experiment and share with friends if you want, but be warned, it’s hard to stop at just one piece!

Equipment Needed

1. Heavy saucepan for heating and mixing the ingredients
2. Heat-resistant stirring spoon to stir the sugar mixture
3. Candy thermometer to check the temperature until it hits 300°F
4. Baking tray lined with parchment paper where you’ll pour the candy
5. Measuring cups and spoons to get the ingredients right
6. Mallet or a heavy object to break the cooled candy into pieces
7. A clean workstation and basic utensils to prep and finish the recipe

FAQ

Q: Do I need to constantly stir the sugar mixture while cooking?

A: Not really, just give it an occasional stir to keep it even so you dont risk burning corners.

Q: What exactly makes the candy fizz like pop rocks?

A: The citric acid and baking soda react when they meet moisture, creatin bubbles that make your candy fizz and pop.

Q: Can I add food coloring and flavor extracts for fun?

A: Yep, just a few drops of food coloring and around 1/2 teaspoon of flavor extract like lemon or strawberry adds a cool twist.

Q: How safe is it to make this at home?

A: It’s pretty safe as long as you're careful with the hot sugar mixture, keep a close eye on it and use oven mitts to protect your hands.

Q: How long can i store these homemade pop rocks?

A: Store them in an airtight container at room temp, and they should stay good for about 2 weeks if kept dry.

Homemade Pop Rocks Turn Your Kitchen Into A Fun Science Experiment Recipe Substitutions and Variations

For 2 cups granulated sugar, you could use coconut sugar as a 1-to-1 swap if you’re lookin for a deeper flavor
For 2/3 cup light corn syrup, try golden syrup instead since it helps keep that smooth texture
Instead of 1 teaspoon citric acid, about 1 tablespoon of lemon juice can work pretty well though it may add a bit extra liquid
For 1/2 teaspoon baking soda, if you don’t have it you might experiment with a tiny pinch of baking powder but expect a slightly different reaction
If you dont have food coloring, natural alternatives like a few drops of beet or turmeric juice can bring some fun color to your treat

Pro Tips

1. Use a heavy-bottomed pan to heat the sugar mix evenly. Lighter pans can create hot spots that might burn parts of your mixture which really messes up the final result.

2. Once your mixture starts boiling, stop stirring right away. Stirring too much can make the sugar start to crystallize, and trust me, that ruined my candy more than once.

3. Be super quick when you add the baking soda and citric acid. The reaction starts immediately and if you waste time, the fizzy effect won’t lock in properly.

4. Have your cooling tray prepped and ready to go. If you hesitate even for a second after removing the pan from heat, the candy could set unevenly or even stick to the pan.

Homemade Pop Rocks Turn Your Kitchen Into A Fun Science Experiment Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

112

kcal

Equipment: 1. Heavy saucepan for heating and mixing the ingredients
2. Heat-resistant stirring spoon to stir the sugar mixture
3. Candy thermometer to check the temperature until it hits 300°F
4. Baking tray lined with parchment paper where you’ll pour the candy
5. Measuring cups and spoons to get the ingredients right
6. Mallet or a heavy object to break the cooled candy into pieces
7. A clean workstation and basic utensils to prep and finish the recipe

Ingredients

2 cups granulated sugar
2/3 cup light corn syrup
1/2 cup water
1 teaspoon citric acid
1/2 teaspoon baking soda
Optional: a few drops of food coloring if you want some vibrant color
Optional: 1/2 teaspoon flavor extract like lemon or strawberry for extra taste

Directions

First, gather all your ingredients and prep your workstation. Line a baking tray with parchment paper and get a candy thermometer ready.
In a heavy saucepan, mix 2 cups of granulated sugar, 2/3 cup of light corn syrup, and 1/2 cup water. Heat these over medium heat while stirring constantly so the sugar fully dissolves.
Once the mixture starts boiling, stop stirring and let it come up to 300°F (the hard crack stage). Keep an eye on it to avoid burning.
If you're using food coloring and flavor extract, add a few drops of food coloring and 1/2 teaspoon of flavor extract right before it reaches 300°F. Give it a quick stir to combine.
When the mixture hits 300°F, remove the pan from the heat immediately.
Quickly stir in 1 teaspoon citric acid and 1/2 teaspoon baking soda. The mix will start to froth up because of the fizzy reaction so be careful not to let it overflow.
Immediately pour the frothy candy onto your parchment-lined tray, spreading it out as evenly as possible to help it cool fast.
Let the candy cool completely at room temperature. The bubbly reaction should be locked in as the candy hardens.
Once cool and hardened, break the candy into small pieces by hand or gently tap it with a mallet.
Enjoy your homemade Pop Rocks as a fun kitchen science experiment and share with friends if you want, but be warned, it's hard to stop at just one piece!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.