Get ready to turn your kitchen into a mini science lab with this playful and nostalgic Homemade Pop Rocks recipe! With a sweet crunch and a crackling pop that dances on your tongue, these DIY candies are not only fun to eat but also fascinating to make.
Whether you’re whipping them up for a party, gifting them in jars, or exploring candy chemistry with the kids, this recipe is an explosion of flavor and fizz.
Ingredients (Yields ~1 cup)
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 tsp baking soda
- 1/2 tsp citric acid (adds the signature tang and crackle)
- Optional: few drops of flavor extract (strawberry, cherry, etc.)
- Optional: food coloring for a pop of color
- Optional science twist: crushed dry ice pellets for authentic CO₂ fizz (see safety note below)
Step-by-Step Instructions
Step 1: Prep Your Candy Surface
Line a baking tray with parchment paper or a silicone mat and lightly grease it with oil or non-stick spray. Set aside.
Step 2: Cook the Candy Syrup
In a medium saucepan, mix sugar, corn syrup, and water over medium heat. Stir gently until the sugar dissolves, then attach a candy thermometer.
Let it cook (without stirring) until it reaches 300°F (149°C) — the hard crack stage.
Once it hits temperature, remove it from the heat immediately.
Step 3: Add the Pop!
Working quickly, stir in:
- Baking soda (for those tiny air bubbles),
- Citric acid (for that tangy fizz),
- Flavoring and food coloring (if using).
You’ll see the mixture bubble slightly — that’s your homemade pop effect forming!
Pour the mixture onto your greased tray and spread it thin. Let it cool completely until hard.
Step 4: Break & Store
Once the candy has cooled and hardened, break it into shards or pulse briefly in a food processor to create those classic candy crystals.
Store in an airtight container with a packet of silica gel or a spoonful of uncooked rice to keep moisture out.
Bonus Science Fun: Using Dry Ice (Optional)
Want real crackling pops like the store-bought version? Dry ice can be used to infuse CO₂ directly into the candy mixture — but only for experienced users!
SAFETY NOTE:
If experimenting with dry ice, always wear gloves and eye protection, and work in a well-ventilated area. Never eat dry ice directly. Wait until it’s fully sublimated before handling or consuming infused candy.
Tips & Flavor Ideas
- Flavor picks: Raspberry, lemon, watermelon, or bubblegum work great.
- Use natural food dyes for a vibrant but chemical-free color boost.
- Package it in mini jars or bags for homemade party favors.
Ready to Pop?
This fizzy candy is perfect for birthdays, science fairs, or just a fun afternoon in the kitchen. A little sweet, a little tangy, and totally explosive — literally!