Step-by-Step Preparation

1: Prepare Your Workspace

1. Line a baking tray with parchment paper and set aside.
2. Gather all ingredients and tools before starting — sugar syrup needs constant attention.
3. If using dry ice later, ensure you’re wearing gloves and eye protection, and are working in a well-ventilated space.

2: Mix the Sugar Base

1. In a medium saucepan, combine:
   • 1 cup granulated sugar
   • ½ cup light corn syrup
   • ¼ cup water
2. Stir gently over medium heat until sugar is fully dissolved.
3. Stop stirring once the sugar dissolves and bring the mixture to a gentle boil.

3: Heat to the Right Temperature

1. Continue boiling the sugar syrup until it reaches 149°C (300°F) — the hard crack stage.
2. Use a candy thermometer for precision.
3. Do not stir during this phase, as stirring can cause crystallisation.

4: Remove from Heat & Add Flavour

1. Once the temperature is reached, remove the pan from heat immediately.
2. Let it cool for 30 seconds, then quickly add:
   • ¼ tsp baking soda
   • ½ tsp citric acid
   • A few drops of food colouring (if using)
   • A few drops of flavouring extract
3. Stir rapidly — the mixture will foam slightly due to the baking soda.

5: Pour and Set

1. Carefully pour the hot mixture onto the prepared parchment-lined tray.
2. Spread it into a thin, even layer using a heat-safe spatula.
3. Allow it to cool and harden completely — about 20–30 minutes at room temperature.

6: Crush into Candy Rocks

1. Once fully hardened, break the sheet into small candy shards or “rocks” using a rolling pin, knife, or your hands.
2. Store in an airtight container in a cool, dry place.

Optional Step 7: Add the Science Twist – Dry Ice Method (Advanced & Optional)

Safety Warning: Dry ice should only be used by adults in a well-ventilated area. Never touch it directly with bare hands or seal it in a closed container.

1. Just before the sugar syrup reaches 149°C (300°F), crush a few dry ice pellets into very fine powder using a cloth-wrapped hammer.
2. After removing the syrup from heat and adding flavour, stir in a small pinch of dry ice powder while pouring onto the tray.
3. As the syrup hardens, it will trap CO₂ gas bubbles — mimicking the intense fizz of real Pop Rocks.

Note: Dry ice candy must be used immediately after cooling and cannot be stored long-term like the regular version.