Sure, it’s fun to try it and feel the popping candy go off. It’s a great way to kill 15 seconds. I have no idea what to do with the rest of this package.

Cook the mixture until it reaches 300 degrees when measured with a candy thermometer. Remove from heat, and add the baking soda, ¼ cup of the citric acid, extract, and food coloring, and stir to ...

The sugars used in popping candy should fuse at slightly above room temperature. When they do, the carbon dioxide trapped inside can solidify them. The sugars used in this recipe should be almost ...