well, it's the thought that counts.

I recently obtained some citric acid. I originally bought it for making effervescent energy drink tablets, but I was looking to expand into other areas. I was putzing around my kitchen when the lightbulb went on - some sort of pop rocks type candy. I thought, "how hard can they be to make?" so I began experimenting. this did not end well, however - but I will include some tips at the end that I think could turn this into a viable method for creating DIY carbonated candies.

Step 1: Gather Ingredients

here's what you'll need:
corn syrup
kool-aid (or some other flavoring)
citric acid
baking soda

as for the hardware:
parchment paper
candy thermometer
1) Very cool icon/image :) <br>2) Will you do an &quot;instructable&quot; on your cool sounding effervesing drink tablets, I am just wondering as I have seen something before on thinkgeek, but they do NOT fix and they taste utterly revolting, apparently. <br>P.S I hope you win, as I do love candy, especially the fizzy sort :)
thanks.<br><br>the only reason I haven't made an instructable on that is because I don't have the recipe down yet. well, that and the fact that the tablet press that I've got going is kind of sketchy (it's powered by a clamp, if that tells you anything).
So, besides the nasty flavor, was the candy actually fizzy or poppy?
it wound up being mainly fizzy. I tried again right after I made the instructable, but I didn't measure anything (I was winging it, it was like 10:00 at night) and actually managed to make a sort of fizzy airhead kind of candy. it was pleasant.
Oh, okay. Cool!
maybe I'll make a new instructable detailing that. fizzy airheads are actually pretty cool now that I think about it.
&quot;Real&quot; pop rocks are actually made under high pressure in sheets. When the pressure is released the larger bubbles 'explode' the candy into it's rock form while the small bubbles are trapped within the candy and only release their pressure when the candy starts to dissolve.<br><br>Anything you make by just adding fizzing ingredients and not any pressure is just going to be the candy equivalent of yeast risen bread. There won't be any 'pop' to them since the candy expanded to accommodate the pressure of the gas being generated BEFORE it cooled.<br><br>You might have better luck letting it cool, but I have a feeling if you want to really make something out of this you'll need to investigate pressure cooking.
you're right. I wasn't really trying to replicate them exactly. in fact, I think I might change the title. it's a little misleading.
You need a high pressure chamber and CO2 to do it right.<br><br>from Wikipedia: <br><br>Manufacturing<br><br>The candy is made by mixing its ingredients and heating them until they melt into a syrup, then exposing the mixture to pressurized carbon dioxide gas (about 600 pounds per square inch; approx. 41.37 Bar) and allowing it to cool. The process causes tiny high-pressure bubbles to be trapped inside the candy. When placed in the mouth, coming into contact with saliva the candy breaks and dissolves, releasing the carbon dioxide from the tiny atmosphere bubbles, resulting in a popping and sizzling sound and leaving a slight tingling sensation.<br>The bubbles in the candy pieces can be viewed when aided by a microscope.<br><br>And with making &quot;fizzy&quot; candy, you do it dryly as a hardened pressed piece or added as a center to hard candy cooled to the soft/hard ball stage (where it can be molded/manipulated/formed by hand)

About This Instructable




Bio: Christian, MECE student, amateur guitarist, occasional pipe smoker, human, probably not dead. yep.
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