Popping sugar big box
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It pops on the tongue !
Popping sugar comes in the shape of small bits of melted sugars (such as sucrose, lactose and glucose syrup) within which carbon dioxide has been introduced. Carbon dioxide is also the gas used for making soft drinks. In order to make popping sugar, the sugar mix must be melted and then cooled down in the presence of pressurized carbon dioxide so that gaz is trapped in the sugar bits. When the sugar bits later melt in the mouth or are bitten into, the carbon dioxide is released with a popping effect.
Popping sugar of course has a sweet taste and the release of carbon dioxide creates, when the sugar melts or is bitten into, a fizzy feeling on the tongue which can also be heard. The popping sugar will melt in contact of any aqueous liquid. It is also vulnerable to humidity and must therefore be stored in a dry environmnent. Contact with fat or oily foods does not make it melt. It can therefore be advantageously used with chocolate or foie gras for example.
Creative cooking applications
Popping sugar can be sprinkled over any sweet dish, like fruits, ice cream, sherbets and pastry, right before service, or over some salted dishes for a nice sweet and salted effect. Il can be used to make fun confectionaries like toffees, candies, or lollipops. It can also be added to preparations with low water content like chocolate or icing.