Ingredients
- 430g (2 cups) sugar
- 3.5g (1/2 tsp) cream of tartar
- 100g (1/3 cup) water
- 100g (~1/3 cup) syrup (maple, corn, or honey)
- flavouring, for example:
- 1 - 2 tsp fruit extract, eg. raspberry or lemon
- (Optional) food colouring
“Pop rock” variant
As above, but:
- Substitute liquid extract flavouring for 2-4 tbsp of freeze dried fruits as flavouring, ground into a power
- Do not mix into sugar solution immediately
Mix together the following and quickly beat in just after the sugar solution reaches a hard crack:
- 12g (2 tsp) citric acid
- 10g (1 1/2 tsp) baking soda
- Flavouring powder
Pour the resulting mixture into a single layer on a frozen, lined baking sheet.
The goal is to trap the CO2 bubbles in the sugar solution. After pouring onto sheet, do not use a scraper to spread it around.
Optionally, sprinkle more citric acid onto the candy before it sets.
Instructions
- Prepare a pan for pouring the candy
- Use a silicone mat
- Or, Oiled and covered with powdered sugar
- Or, parchment paper may work
- Ina a high walled pot, combine sugar and cream of tartar, water, syrup, and flavourings
- Start heating sugar mixture over medium until the temperature reaches a hard crack, about 148C (300F)
- If crystals for on the side of the pan, remove by wiping with a wet pastry or silicone brush
- Pour on to prepared pan and pull with a baking scraper until it stars to set smoothly
- Let cool for 60 minutes
- Break up as desired