Making Pop Rocks candy at home--- make money online

Here I show how I made gassified candy (eg  Pop Rocks) in my home shop. The basic procedure is to heat sugar water up to 280*F, carbonate it with 600 psi CO2 and vigorous mixing, then cool the mixture while it is still under pressure. After the mixture has solidified, rapid depressurization causes the candy to burst apart into small fragments. Each fragment has lots of tiny CO2 bubbles embedded in it. When placed on the tongue, the bubbles burst open as the candy dissolves and a popping sensation is felt.

The main difficulty is building a high-pressure chamber that allows precise temperature control as well as thorough mixing of its contents while under pressure. I've built something that meets these requirements, and I've finally made a batch of candy that would pass as Pop Rocks, but they are pretty weak. I still need to adjust the temperature and mixing times to get a better product.

hey everyone so I was finally successful

in making pop rocks candy I've been

working on this project for a while and

believe it or not this turned out to be

more difficult than aerogel or

supercritical caffeine extraction or a

number of my other projects even though

in theory making pop rocks candy is

simpler it the Devils in the details and

figuring out all the right times and

mixing rates and all that stuff turned

out to be pretty challenging so let me

tell you about pop rocks and how I made

it

pop rocks candy is carbonated sugar

candy so it's really just high

temperature sugar water that's been

carbonated and then cooled with the

carbonation still in the candy so when

the pressure is released on the chamber

you end up with little hard candies that

have gas bubbles co2 bubbles in the

candy and then when you put the candy on

your tongue the bubbles are dissolved

away and the co2 escapes making the

popping sensation

so first I'll tell you how I s Phyllida

this and then at the end of the video

talk about all the things I did that

didn't work and you can just stop

watching if it gets boring Midway so I

start by making a melt of sugar on the

stove and I followed a recipe that the

Exploratorium published for making

lollipops so it's mostly sugar in water

but there's a few notable additions corn

syrup and cream of tartar which serve as

interfering agents as they're called so

by making this high temperature candy

situation when it cools down we actually

don't want crystals to form we wanted to

maintain a smooth glassy feel so the

corn syrup and the cream of tartar

prevent sugar crystals from forming I

also added a little bit of coloring and

raspberry flavor so this one will be a a

blue raspberry sugar candy so you might

have heard about candy thermometers the

reason that temperature is so important

when making sugar candy is that it's

related to the water content of the

mixture so if you start off with a sugar

solution it's mostly water and start to

boil it it will boil higher than 212 F

because you've got a mixture of sugar

and water

and as the mixture boils if you keep

adding heat to it more water will boil

away and the boiling temperature will

continue to increase so by measuring the

temperature what you're actually

measuring is the water content of the of

the sugar mixture and the the higher the

temperature the lower the water content

so by stopping the mixture at a specific

temperature you can get exactly the

right water content which will tell you

how flexible the resulting candy is so

for example if you heat up to 280

degrees F and then cool that mixture

down you'll end up with a candy that's

pretty rigid whereas if you only heat it

up to 260 degrees F the resulting candy

will be fairly flexible as usual I got a

lot of my information for this project

from patents and one particular patent

had a chart that showed the desirable

temperature and mixing time for making

high-quality pop rocks candy so I knew

what temperature I was shooting for

about 280 degrees at 4 to 90 and the

description in the patent was also quite

helpful so after I had my molten candy

at 280 degrees F I poured it into a

preheated mixing chamber and then

inserted the mixer into it with the cap

on top and proceeded to mix it with an

electric drill for about three or four

minutes and meanwhile I attached the co2

tank to this chamber and increased the

pressure to about 600 psi and then after

the mixing time is done it's the

Chamber's just allowed to cool down

after that I opened the chamber up and

as the pressure has actually first I

depressurize the chamber and I could

hear the candy cracking inside so after

opening the chamber up I hit it with a

hammer and all the little broken pieces

came out and this is what pop rocks

looks like it's fragments of sugar candy

that have very small co2 bubbles

embedded in them so admittedly this this

candy is not very high-quality on it

this these these pop rocks are not all

that fizzy but I think I'll do a few

more batch

see if I can get the quality a little

bit better but I'm fairly satisfied with

how this is going now like I say this

project took a lot of time I probably

did 10 or 20 batches of these things

trying different things and the major

problem is sort of stirring high

temperature high pressure mixture stuff

so originally I machined a nice little

aluminum reaction chamber that I thought

was going to work really well and you

know did a high temperature silicone

o-ring and my plan was to put the sugar

mixture inside here and close it up and

then heat it over a you know a blowtorch

basically and then to mix it I was just

going to invert the the chamber back and

forth a few times thinking that well

it's such a small volume of melt and

there it it'll probably carbonate just

fine

but no actually it doesn't it doesn't

carbonate just fine the mixing needs to

be much more vigorous and the

temperature control needs to be much

tighter as well I thought that by doing

a thick-walled aluminum chamber I

wouldn't have any problems with

temperature control but as it happens I

measuring the temperature of the sugar

itself is quite difficult because the

wall of the chamber is so thick and the

volume of liquid in there so small it

it's really hard to know the exact

temperature of the sugar mixture so the

next thing I try just use my trusty

steel pipe thing that I've used for you

know the supercritical stuff and that

and the pressure rating is quite high

and it's convenient because it has a

screw top so I can open it up and close

it pretty easily and to this I added a

thermo well which is just a compression

fitting that I modified by drilling it

out and then putting a piece of copper

pipe eighth inch copper tube through

there and I saw at the end of the tube

closed with lead-free solder and put it

through the compression fitting so that

I had a thermo well and then inserted a

thermocouple into the well so this way I

could monitor the temperature of the

melt as it was going on I wouldn't have

to worry about measuring the wall of the

chamber or anything like that and then

for stirring what I did is I I got a

fairly low cost water valve from the

hardware

store and took it apart and made a shaft

for it that would fit through the seal

the gland at the top so that I could

stir the mixture just by turning the rod

and hopefully the valve gland would seal

everything in and this actually worked

really well I was surprised it leaks a

tiny bit at 600 psi of it it's really

quite manageable and then I just made a

another brass plug and just soldered up

the valve output which I didn't want

originally I thought it was going to

work best to put the mixture the raw

sugar ingredients into the reaction

vessel and seal it up and then just use

it on the hot plate and this you know

kind of worked but again the problem is

stirring and I can't really see what's

going on in there even though my

stirring device works pretty well it

doesn't work well enough to stir the

entire contents of the thing so what I

would end up with is burned sugar on the

walls and the chambering and uncooked

sugar in the middle of the chamber so it

all it really works a lot better to cook

everything in a saucepan on the stove

and then preheat the reaction chamber

and then put it all together and just

stir it in the reaction chamber which is

actually what was suggested in the

patent so I should have just followed

its advice from the start so let's try

one of these candies it's pretty good I

mean it's it's definitely carbonated

candy and it has that sort of sort of

sour taste that you get from co2 on your

tongue which is the carbonic acid that

forms on your tongue but it's really

nothing like commercial pop rocks so

there's more experimenting to be done

it's still pretty good and the taste is

actually not bad that raspberry

flavoring works pretty well

most of the failures that I had were

just candied it wasn't carbonated so I

had you know 19 batches up until now

that were just solid candy or is that

the amount of carbonation was so low

that when I opened the chamber after

having it pressurized the candy didn't

even break apart into pieces it was

really just kind of a solid mass and

then I had plenty of batches that were

overheated and ended up just being

carbonized or caramelized sugar not as

useless other batches were kind of

liquidy at the end for some reason it

really just temperature control and

stirring is the main problem making sure

that everything is exactly the same

temperature and being mixed quite evenly

all right

well I hope you enjoyed that see you

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