Everyone is familiar with popping candy from their youth (pop rocks, space dust etc) but now we are all a bit more grown we might want to use it in slightly larger quantities, and without the artificial colours and flavours that are found in the confectionary packets.
These cans of popping candy contain 80gm of Carbon Dioxide infused sugar crystals.
To use them you can simply scatter over ice cream, cakes, desserts before serving or incorporate them as an ingredient within the dish.
It is easy enough to be experimental with this product, but one thing to remember is that exposure to moisture will result in the candy popping too early. To avoid this then it needs to be sprinkled on immediately before serving, or if using as an ingredient then makes sure that whatever you mix it with has low moisture content, eg chocolate or fat. A good example is icing, it’ll be fine with butter icing because of the high fat content but wouldn’t work with a simple icing sugar/water glaze.
You can even try it out with savoury dishes, anything that would work with a sugar or honey glaze can have the popping candy sprinkled on prior to serving. Try this coconut shrimp recipe here
Two top tips for popping candy:
Always sprinkle just before you serve
It works better if the popping candy has something to stick too, so a bit of sauce spread on first will allow you to pile on more of the good stuff.
Of course, you might want to try and make you own popping candy... well, there certainly are plenty of recipes out there that tell you how to make it here, here and here for example... but none of them are making popping candy, they are making a sort of sherbet fizz. If you want to see how to make pop rocks then you'll find it really is a bit of a heavy engineering project! Watch the video here to see.