Add high-pressure carbon dioxide gas to the hot syrup. Syrup is made from white sugar, corn syrup, water and flavorings.
Hard candy bars are made from white sugar, corn syrup, water and flavorings. Mix these things together to melt the sugar, then boil all the water out of the mixture. Then continue to increase the temperature, so that you can make pure syrup, and when the syrup cools down, it becomes a hard candy. When making popping candy, high-pressure carbon dioxide gas is added to the hot syrup. The carbon dioxide gas will form tiny, high-pressure bubbles in the sugar. When the pressure is released after the sugar cube has cooled, it will break into pieces, but the pieces will still contain high-pressure bubbles, which you can see with a magnifying glass. When you put a candy bar in your mouth and the gas is released as the sugar melts, you will hear a "boom" sound. What you hear and feel is actually the release of carbon dioxide gas from each bubble, which feels like jelly beans bouncing in your mouth.
Popbing candy is an innovative candy that began to appear on the American market in 1974. The inventor was Mitchell, a research and development scientist at the American General Foods Company. In 1985, Kraft Foods bought the rights to make popping candies and renamed them ActionCandy, and produced them through a subsidiary called Carbonated Candy. In the same year, Kraft Foods sold the manufacturing equipment, technology and Asian sales rights of popping candy to South Korea's JeongWoo Confectionery Company (today's South Korea GF Co., Ltd.). Before South Korea's GF Co., Ltd. started manufacturing popping candies, Kraft Co. made powdered popping candies, and GF Co., Ltd. improved it into a crystal form (and later paired it with lollipops shaped like feet), making it more convenient. edible. This crystal-shaped popping candy was re-imported and sold in the United States under the name CrazyDips by UniConfis, a subsidiary of Chupa Chuz, in 1988.