Popping candy is made by forcing carbon dioxide into molten sugar under high pressure, creating tiny, pressurized bubbles. Here's a breakdown of the process:
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Ingredients: The primary ingredients are sugars like sucrose, lactose, and corn syrup, along with flavorings and colorings.
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Melting: The sugars are heated to a boiling point, creating a molten mixture.
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Pressurization: Carbon dioxide (CO2) gas is bubbled through the molten sugar at a high pressure, around 600 pounds per square inch (psi). This is significantly higher than the pressure found in a bottle of champagne.
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Solidification: As the mixture cools and solidifies under pressure, the CO2 becomes trapped within the candy as tiny, highly pressurized bubbles.
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Crystallization: The sugar mixture crystallizes with the pressurized CO2 bubbles evenly dispersed throughout.
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De-pressurization: When the pressure is released, the solid candy is broken into small pieces. The pressurized bubbles remain trapped within each piece until they encounter moisture.
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The "Pop": When the candy is placed in the mouth (or exposed to any moisture), the sugar dissolves, releasing the pressurized CO2 bubbles. The rapid release of the gas creates the characteristic popping sensation.
In summary, the magic of popping candy lies in the combination of high-pressure carbonation and the subsequent release of that pressure in a moist environment, triggering the familiar popping sensation.
