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Homemade Pop Rocks

Create your own nostalgic, fizzy candy at home! These colorful candy sticks use a fun acid-base reaction with citric acid and baking soda to crackle and pop on your tongue.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Setting Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Candy Base
  • 2 cups Granulated sugar
  • 1/2 cup Light corn syrup
  • 1/2 cup Water
  • 1/4 teaspoon Baking soda
  • 1 teaspoon Candy flavoring oil e.g., Strawberry, Grape, Blue Raspberry (use concentrated oils, not extracts)
  • 2-3 drops Liquid or gel food coloring Colors to match your flavor
Fizzy Coating
  • 1/2 cup Granulated sugar
  • 1 tablespoon Citric acid Found in the canning section

Equipment

  • Candy thermometer
  • Heavy-bottomed saucepan
  • Silicone Candy Mold or Baking Sheet

Method
 

  1. Lightly coat a silicone candy mold or a rimmed baking sheet with non-stick cooking spray. In a small bowl, mix together the 1/2 cup sugar and 1 tablespoon citric acid for the coating and set aside.
  2. In a heavy-bottomed saucepan, combine the 2 cups of sugar, corn syrup, and water. Stir gently to moisten the sugar. Attach a candy thermometer to the side of the pan.
  3. Bring the mixture to a boil over medium-high heat. Do not stir once it starts boiling. Continue to boil until the thermometer reaches 300°F (149°C), the hard crack stage.
  4. Immediately remove the pan from the heat. Working quickly, carefully whisk in the food coloring and candy flavoring oil.
  5. Add the baking soda and whisk quickly but gently. The mixture will foam slightly.
  6. Carefully pour the hot candy mixture into your prepared silicone molds or spread it thinly onto the prepared baking sheet.
  7. Allow the candy to sit at room temperature until completely cool and hardened, about 1 to 2 hours.
  8. Remove the candy from the molds (or crack the sheet into pieces). Toss the candy pieces generously in the prepared sugar-citric acid mixture until coated.
  9. Store in an airtight container at room temperature away from humidity.

Notes

Humidity will ruin hard candy and pre-activate the fizzing reaction. Store these in a very tightly sealed glass jar, preferably with a food-safe desiccant (silica gel) packet to keep them dry and popping.