What it is
Small crystals of sweet that crackle and pop when they hit the moisture on your tongue. More of an event than a flavour.
Taste
Where it comes from
Popping candy was invented in 1956 by William Mitchell, a chemist at General Foods, who was trying to make an instant fizzy drink and instead produced sugar with gas trapped inside it. It sat unused for twenty years before being launched as Pop Rocks in 1975, and it caused a wave of urban myths about children exploding, which the company had to take out newspaper adverts to deny.
What it's made of
Molten sugar is mixed with carbon dioxide at high pressure and then cooled, trapping tiny bubbles of gas inside the sugar. When it dissolves in your mouth the bubbles escape, which is the pop.
Ingredients and allergens
Ingredients
Popping candy: Sugar, Maltose Syrup, Maltose, Malic Acid, Carbon Dioxide, Artificial Flavors, Allura Red (E129), Brilliant Blue (E133), Tartrazine (E102). May contain <strong>MILK</strong>. E129, E102 may have an adverse effect on activity and attention in children.
Allergens
May contain: Milk
