date:Sep 29, 2012
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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.
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.
It can be used to make fun confectionaries like toffees, candies, or lollipops, which when bitten into, the carbon dioxide is released with a popping effect.
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