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It pops on your tongue!
Origin Popping sugar comes in the shape of small bits of melted sugar (such as sucrose, lactose and glucose syrup) into which carbon dioxide has been added. Carbon dioxide is also the gas used in the making of soft soda-based drinks. In order to make popping sugar, the sugar mix must be melted and then cooled down in the presence of pressurised carbon dioxide so that gas is trapped in the sugar bits. When the sugar bits melt in the mouth or are bitten into, the carbon dioxide is released with a dramatic popping effect.
Properties Popping sugar has a sweet taste, and when when the sugar melts or is bitten into, the sugar releases carbon dioxide, creating a fizzy feeling on the tongue and making a popping sound. The sugar will melt when it comes into contact with any water-based liquid. It is also vulnerable to humidity and must therefore be stored in a dry environment. Contact with fatty or oily foods does not make it melt. It can therefore be mixed into oil-based foods such as chocolate without losing its characteristic "pop".
Uses in creative cooking Popping sugar can be sprinkled over any sweet dish, like fruit, ice cream, and pastry, just before serving, or over savoury dishes for a delicious sweet and salty flavour combination. It also adds a fun twist to toffees, sweets and lollipops, and can be added to mixtures with low water contents such as chocolate or icing.