Claire Saffitz really, really did not want to make gourmet Pop Rocks. But she did it anyway, and we salute her.
Instead of pumping carbon dioxide into her Pop Rocks or forming them under extreme pressure, Saffitz used a combination of citric acid and baking soda to attempt to recreate the candy’s iconic, aggressive fizz. (Pop Rocks are famously the only candy that is also a jump scare.)
Honestly, things go pretty smoothly — much more smoothly, it seems, than she expected. The end result doesn’t pop, but there is, according to her coworker Amiel Stanek, “a kind of novel, textural, physical sort of thing happening.” Read more…
More about Candy, Bon Appetit, Culture, Web Culture, and Food
Watch Bon Appétit’s Claire Saffitz try her hand at gourmet Pop Rocks
