Popping Candy Crackling Sugar
Sprinkle it on cooled cookies, mix it into homemade lollipops, use it as a finishing touch on cupcakes, on a cake's edge, in gingerbread icing, or inside macaron filling. And if you want a foolproof way to make it work? Hide it inside something chocolate. Chocolate shields it from moisture, so it explodes in your mouth exactly when no one expects it.
Popping Candy has one arch-enemy — moisture. Once the crystals come into contact with water, cream, or any other damp environment before guests eat it, they lose their crackling power. So add it right before serving.
kukuřičný sirup, cukr, konzervant: E290
Suitable for vegans
Halal
| per 100 g | |
|---|---|
| Energy | 1673 kJ / 390 kcal |
| Fat | 0 g |
| of which saturates | 0 g |
| Carbohydrate | 95 g |
| of which sugars | 50 g |
| Protein | 0 g |
| Salt | 0 g |
70 g
Skladujte v chladu a suchu při teplotě 15–20 °C.
Netherlands
NewCakes BV, Casablancaweg 20, 1047 HP Amsterdam, Nizozemsko
Remember that childhood lollipop that suddenly started crackling in your mouth? That magic ingredient is exactly this sugar — just a few crystals sprinkled on a cookie, tucked into a lollipop, or mixed into frosting turn an everyday dessert into a moment that makes everyone laugh on the first bite. Kids fall in love with it instantly.
