Popping candy is made by trapping carbon dioxide gas into sugar pieces – when the sugar gets damp (in your mouth ideally), the sugar dissolves and the gas escapes with that familiar, satisfying ‘pop’. We supply popping candy coated with a layer of either chocolate, cocoa butter or RSPO certified palm oil to act as a protective barrier, preventing the sugar dissolving too early so that the popping candy maintains it’s ‘pop- ability’ in a variety of different food applications. Popping candy is a great ingredient to add excitement to foods such as ice cream, chilled desserts, decorated cakes, doughnuts & even cocktails.
We offer ‘natural’ unflavoured/coloured popping candy & different colours & flavours including pink, green or purple bubblegum. Other colour & flavour combinations are available on request – if you can think it, we can make it – so let the fun begin….
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Here’s answers to some of our most frequently asked questions on our popping candy range. Our friendly team are happy to help if you have any further questions!
Popping candy is full of carbon dioxide gas (CO₂) which is added to the sugar pieces under pressure during the manufacturing process. The gas escapes when the sugar dissolves in your mouth and produces a ‘popping’ effect that familiar, satisfying ‘pop’ and crackling sensation.
It’s important that the candy doesn’t pop before it reacts in your mouth – so to protect it from moisture, Pecan Deluxe supplies popping candy coated with a thin layer of fat which acts as a protective barrier, maintaining its all-important ‘pop-ability’.
Popping candy is made from a mixture of molten sugar that is exposed to carbon dioxide gas (CO₂) under pressurised conditions. Tiny CO₂ bubbles become trapped in the candy pieces when the sugar mixture cools & hardens. When the candy becomes wet, the gas escapes causing the candy to shatter as the pressure is released.
Pecan Deluxe supplies popping candy coated with a protective layer of vegetable fat (which can be coloured & flavoured in various exciting combinations) or chocolate, to prevent the sugar dissolving too early so that the popping candy maintains it’s ‘pop- ability’ in a variety of different food applications including ice cream & cake toppings.
Pecan Deluxe supplies barrier coated popping candy in various different colours & flavours including natural, pink, green, purple bubblegum & chocolate. The barrier coating prevents premature popping in a variety of food applications & frozen options are also available which are ideal for adding to ice cream & desserts. Bespoke colour & flavour combinations can be made on request.
Pecan Deluxe’s popping candy is barrier coated to prevent it popping too early which makes it an ideal ingredient to add excitement to foods such as ice cream & gelato, soft serve & chilled desserts, decorated cakes, doughnuts & even cocktails.