Step-by-Step Preparation

Step 1: Prepare Your Candy Surface

1. Line a baking tray with parchment paper or a silicone baking mat.
2. Set aside in a cool, dry place to let your candy set after cooking.

Tip: Avoid humid environments when making popping candy. Moisture will reduce the fizzy effect.

Step 2: Combine Sugar, Syrup & Water

1. In a heavy-bottomed saucepan, combine:
   • 1 cup granulated sugar
   • ¼ cup light corn syrup
   • 2 tbsp water
2. Stir gently with a metal whisk or spoon over medium heat until the sugar dissolves completely.

Step 3: Boil to Hard Crack Stage

1. Once the sugar is fully dissolved, insert a candy thermometer.
2. Bring the mixture to a boil without stirring further.
3. Cook until the temperature reaches 300°F (149°C) – the hard crack stage. This is crucial for the candy to become brittle and crunchy.

Do not stir once boiling begins — this can cause crystallization.

Step 4: Add Flavor, Color & Aerate

1. Once the candy reaches 300°F, immediately remove it from heat.
2. Working quickly:
   • Add 1½ tsp citric acid
   • Add 1 tsp baking soda (this causes foaming)
   • Add a few drops of flavoring and coloring if desired
3. Whisk vigorously to combine — the mixture will foam up and expand slightly from the baking soda reaction.

Step 5: Pour and Cool

1. Carefully pour the foamy candy onto the prepared parchment-lined tray.
2. Spread quickly with a spatula into a thin, even layer.
3. Let it cool completely at room temperature for 30–45 minutes until firm and brittle.

Step 6: Break & Store

1. Once the candy is fully hardened, break it into small shards using your hands or the back of a spoon.
2. Transfer the shards to an airtight container to keep out moisture.
3. Store in a cool, dry place for up to 2 weeks.