DIY Poprocks? Try Our Sour Pink Lemonade Frizzantes

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

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Sour Pink Lemonade Frizzantes

Trying to DIY Poprocks, we came up with these lovely sour lemon fizzy shards. Enjoy! Enjoy! Enjoy!

Author: Roseanne Carrara, Summer of Funner

Ingredients

• 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
• SUPPLIES
• 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

Instructions

• 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.
• Enjoy.

If you liked this recipe, you’ll certainly love our Pink Lemonade Cream Bars and our Pink Lemonade Jelly!