Homemade Pop Rocks
Crispy, tangy, and delightfully fizzy — Homemade Pop Rocks are a playful kitchen experiment that brings childhood nostalgia straight to your candy jar.
Servings: 4 servings
Equipment
- Medium Saucepan
- Candy Thermometer
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 1 cup Granulated Sugar
- 1/2 cup Light Corn Syrup
- 1/4 cup Water
- 1/4 teaspoon Baking Soda (for the fizz)
- 1/4 teaspoon Citric Acid (for a tangy pop)
- 1 teaspoon Flavored Extract (such as raspberry, orange, or cherry)
- 2-3 drops Food Coloring (optional)
Instructions
- Line a baking sheet with parchment paper and lightly grease it so the candy won’t stick. Set it nearby — you’ll need to work fast once the sugar reaches temperature.
- In a medium saucepan over medium heat, combine granulated sugar, light corn syrup, and water. Stir constantly until the sugar dissolves completely and the mixture is smooth.
- Once dissolved, stop stirring and allow the mixture to come to a boil. Clip a candy thermometer to the pan and let the syrup reach 300°F (hard crack stage).
- Remove the saucepan from heat immediately when it reaches 300°F. Quickly stir in baking soda, citric acid, flavored extract, and food coloring if using. The mixture will foam and expand briefly.
- Immediately pour the foamy mixture onto the prepared baking sheet and spread gently if needed. Work quickly because the candy hardens fast.
- Let the candy cool completely at room temperature until fully hardened, about 20 minutes. Do not refrigerate.
- Once hardened, break the candy into tiny shards using a spoon, rolling pin, or by pressing through a clean towel.
- Store the shards in an airtight container to keep the fizz fresh. Enjoy small amounts — the sensation can be intense!
Notes
Use a reliable candy thermometer to hit the exact 300°F hard crack stage. Work quickly after adding baking soda and citric acid. Avoid humidity when making the candy.