It’s crazy summer snack time. In our attempts to DIY some Poprocks style candies [Will they ever really pop? We think, not!], we came up with something lovelier: Sour Pink Lemonade Frizzantes. Bea loves a sour candy. And these slightly fizzy candy shards absolutely fit the bill! I think I’m going to start carrying these pucker-ups in a tin in my purse!
DIY Poprocks? Try Our Sour Pink Lemonade Frizzantes
Sour Pink Lemonade Frizzantes
- FOR THE FRIZZANTES
- 2 cups sugar
- 1/3 cup corn syrup
- 1/4 cup water
- 1 tsp lemon extract
- 1 tsp red liquid food colouring
- 1 tsp bakng soda
- 1/4 cup citric acid powder + 2 tbs for dusting
- 1/4 cup powdered sugar for dusting
- Measuring Cups Spoons, and Pinchbowls
- Medium Saucepan and Spatula
- Candy Thermometer
- Cookie Sheet
- Wire Rack for Cooling [optional]
- Large Ziplock-Style Freezer Bag
- Meat Tenderizer or Rolling Pin
- Measure all ingredients into cups and pinchbowls.
- Dust a cookie sheet well with the powdered sugar and 1 tbs citric acid.
- In a medium sauce pan over medium heat, heat the sugar, corn syrup and water, stirring until mixture just begins to boil.
- Remove spoon and affix candy thermometer to the pot.
- Leave mixture over medium heat without stirring until it reaches 300F/150C.
- Immediately remove the pot from the heat.
- Carefully, add food colouring and lemon extract and stir until just combined. [Mixture will likely bubble up and spatter a bit, so stand back a ways from the pan.]
- Add the baking soda and 1/4 cup citric acid and stir quickly until just combined.
- Pour the hot candy in a thin layer onto the coated cookie sheet.
- Sprinkle with a bit more citric acid.
- Allow to cool completely. [At least 30 minutes. I place the cookie sheet on a wire rack in order to aid even cooling.]
- Break the large candy into pieces that will fit into the ziplock-style bag.
- Seal bag and pound with a mallet or rolling pin until the candy becomes "pebble" or "shard" sized to your liking.