I cannot recommend this recipe but I am leaving it here for posterity. There was no popping sensation and the citric acid made it very very sour. In my opinion the flavor was way out of balance. Sad, but I would suggest everyone put this down to a failed science experiment.
Pop Rocks
Ingredients
3 tablespoons confectioners’ sugar
1½ teaspoons baking soda
¼ cup plus 2 teaspoons citric acid, divided
2 cups granulated sugar
⅓ cup corn syrup
⅓ cup water
Gel or liquid food coloring (your choice of color)
Directions
- Thoroughly coat the bottom of a rimmed baking sheet with the confectioners’ sugar.
- Combine the baking soda and ¼ cup of the citric acid in a small bowl, and mix gently to combine. Set aside.
- Clip your candy thermometer to the side of a large, heavy-bottomed saucepan, or have your instant-read thermometer ready. Place the sugar, honey and water in the pan. Stir to combine. Place the mixture over medium heat.
- The mixture will progress from quite sandy to liquid to vigorously bubbling. Once it starts bubbling, begin monitoring the temperature closely. When the mixture reaches between 295 and 300 F, remove from heat. Pro Tip: If at any point you notice granules of sugar sticking to the sides of the pan, brush them down with a slightly wet pastry brush.
- Immediately stir in the baking soda and citric acid mixture and the food coloring. Whisk until everything is combined. Work quickly, as the candy will begin to set rapidly.
- Pour the candy onto your prepared baking sheet and try to coat the sheet evenly. Sprinkle the top of the candy with the remaining citric acid right after spreading. (It won’t stick once the candy sets.) Good to Know: Don’t worry if your candy layer looks uneven or ugly in the pan, or appears speckled by spots of sugar or citric acid. You will literally be crushing it in the next step, so the visual appeal isn’t too important at this point.
- The candy will set rather quickly, between 20 minutes and an hour depending on the heat and humidity in your kitchen. Break off a corner; if it’s brittle and breaks easily, you’re ready to move on to the next step.
- Break the candy into large shards to make it easier to handle, then transfer it to a large freezer bag or divide it between two bags. Force out any extra air and seal the bag(s). Gently roll a rolling pin over the candy mixture to crush it.
- Store in airtight containers at room temperature, away from direct sunlight.