Making Pop Rocks candy at home

[@AppliedScience]

In the time since I made my video on pop rocks, I've been working on a self-contained pressure chamber that uses co2 cartridges (portable and easy). The original goal was supercritical extraction of food flavors, but it would work well for pop rocks too. Should I do a video on it?

[@thomasesr]

a new puff of life on a old video courtesy of Bon Apetit. You should do a follow up on this. Did you ever tried using crushed dried Ice to increase the pressure and mix the CO2?

[@SmoothIsFast791]

Love to see it! It might help Bon Appetite make pop rocks too. You were featured in their latest video btw.

[@Droply...]

Yes

[@KaidoLP]

Do a Pop Rock collaboration with BA

[@oliphab7468]

@@ska042 definitely! Offer to do a crossover! I'm sure they would be thrilled to work with you!

[@PurpleLion35]

You're on Bon Appetits newest video about making pop rocks!

[@Droply...]

And ofcourse they didnt link his video in the description..

[@nothefabio]

@@Droply... I noticed... And this is why I link it in the comments.

[@jamesnewman9547]

@@Droply... I'm kinda disappointed :/

[@shepherdsgamingrun]

@@Droply... I got here from a link in the description.

[@johnanders8861]

Ender Running they did link it...

[@radnukespeoplesminds]

you should hit up BA, they watched your id on their vid trying to make pop rocks

[@Geraffel]

When making those pop rocks... Make sure 1. No one comes in and sees you inspect blue crystals on the table... And 2. Do not try to sell them on the street

[@Khris_HeimdallDetachment]

What if I sell them at school to make a little dough

[@JahBreed]

I love Pop Rocks. If I could get a whole pane of old school Pop Rocks, I'd be pretty stoked.

[@Username23469]

You dummies its a breaking bad reference

[@5ynergetic]

Oí Walter I sold a pound

[@yorgle]

I really love that you include the "failures" as a part of showing us what you've done. I think they're almost as important, if not as important as the successes. Cheers to ya! :D

[@TheSenorTuco]

Giving success story in the beginning and not forcing you watch the rests makes me even more to watch the rest. And I love no intros, no "like, subscribe and that stuff". Right on point every time. Other youtubers should be more like you.

[@ejwissner]

My son asked how pop rocks worked and that led me to your video. Very interesting. I appreciated learning both what worked and what didn’t. Thanks for sharing!

[@stephaniebach__12-24]

My daughter asked how they make pop rock candy so I searched KZbin and found this

[@skivvy3565]

Imagine a channel that starts by listing and showing the end results, without a scummy sleazy clickbait cliffhanger teaser like even channels we all love like practical engineering And tech ingredients are so guilty of

[@PedanticNo1]

Why is it that the most skilled among us are often the most humble? This is awesome!

[@toqa6735]

Exactly!!! He made this vid in 2012 damn it KZbin 💥

[@donguli-te7ze]

아닛....미스터 목소리가 너무 좋잖수? 사물궁이에서 왔어요

[@rjmackenzie]

Hey all from BA! This channel is amazing, browse around for some other food related (and non food related) stuff. The Vinyl record one is absolutely mindblowing.

[@adhaanizamm]

Jesse, I have terminal cancer we need to cook

[@anels7138]

My name is Skylar white yo My husband is Walter white yo

[@JamMF-r3x]

Mhm. He told me everything.

[@CatboyChemicalSociety]

bald guy with glasses, blue rock candy Heisenberg or coincidence

[@leflyingcarpet]

He didn't have glass in the video

[@DemarcoPolo]

😂😂😂

[@frollard]

Super late to the party here: Consider when making candy it takes ~10 minutes to boil up to temperature...your colours and flavours will be dissociated into burnt mush if they stay that hot for too long. Cook the candy then add the flavour at the last minute.

[@techtales123]

Very late to the party here

[@sugarie7361]

​@@techtales123 pretty sure there's no more party

[@shrek6821]

@@sugarie7361 i think it might still be going on i hear music

[@user-nx5hl4ig6z]

사물궁이 bring me here 💜💜💜😂😂😂😂😂

[@100만]

사물궁이

[@07astrid]

Great video! My children are homeschooled and we found this very helpful in our lessons on gases/liquids/solids.

[@StefanLopuszanski]

How many other people are here thanks to Claire (Half Sour Saffitz) over at Bon Appetit's Gourmet Makes?

[@SuperCratoss]

i am, i wanted to see actual pop rock not improvised pop rock

[@StefanLopuszanski]

@@SuperCratoss : I mean, she tried her best given her circumstances.

[@shepherdsgamingrun]

@@SuperCratoss Well, 1/4 of the video was correlating the pressure chamber with a bomb. Also, their office is in the WTC, so that is definitely a no.

[@rossrossallan4339]

Oh no she’s a hack at best

[@StefanLopuszanski]

@@rossrossallan4339 : Who? Claire? lol. Put your show up and show us your amazing for skills.

[@snorksonforks]

You dont stir the product .. you make the candy under pressure increasing the temp of the boil to 295 and PUSH the candy out of the pressure vessel into a cooling tunnel that pushes the candy stream 45 degrees into a catch pan ... and you need something to catch the globs the wind wont push the secret is a small diameter ejection orifice nozzle .. gas valve brass nozzle size 063 or 082 would be my first thought but the candy MUST be spit out slowly via dip tube siphon reduced in pipe size to decrease velocity until the candy product arrives at the sprayer nozzle head at EXACTLY 280* F liquid CO2 is what they use to push the superheated liquid sugar into the expansion chamber to make the dots that spit out. fans cool the whole mess. 1/16 od cap tube is yer buddy

[@jhudrlik]

That makes pretty small rocks doesn't it? We need 20 carat rocks. :-) Does the CO2 need to be at 600 psi? I would think 100 would be plenty. Also, what about vibratory mix?

[@thomasbarlow4223]

I always thought it was air injected through a liquid until it was hard then they depressureize the chamber....

[@antoniov5701]

Yo bro thats not a bong yo that’s a beaker

[@iampro2400]

Hi cookies the must important thing is how do u call this phenomen

[@udoderdichhaut]

half sour Saffitz brought me here :D

[@user-sd3jl6xd2x]

사물궁이 보고왔죠ㅎㅎㅎ

[@user-bc1zu9bp1f]

Wow!

[@100만]

네!

[@phillifighter1337]

this is the most brutal way of making candy i have ever seen O.o

[@d0mi99]

사물궁이 보고 궁금해서 온 사람..??

[@100만]

나

[@user-ee8jz8vp4r]

저요

[@d0mi99]

@@user-ee8jz8vp4r 알림떠서 봤더니 1년 전에 쓴 댓이네여....지겨운 코로나 꺼져줘....

[@user-ee8jz8vp4r]

@@d0mi99 1년 전에 쓴게 아니라 1시간 전에 쓴거에요

[@didaloca]

I love the little chuckle you do when you try all your food experiments.

[@rfldss89]

I was really happy to see this video featured in a bon appetit video :)

[@devicraft3230]

Instructions unclear: accidentally made crystal meth

[@newtekie1]

I love the face you make when you taste something from your childhood that you have recreated yourself. It looks like your inner child coming through.

[@DanielGittinsStone]

Just want to let you know that avfer having watched this video, I think you are the most awesome scientist ever!

[@user-vx5jo3bz7w]

자막..자막이 필요하오 양반

[@NaluRash]

No idea why I'm watching this...just admiring your genius

[@user-ki1qu6on3v]

사물궁이 보고왔슴다

[@user-cd2xw5hx2d]

사물궁이가 날 여기로 데려왔다

[@EddyFong]

Interesting, educational and informative! Thank you Ben...you solved a childhood mystery for me. I must admit to be being quite surprised to discover those Pop Rocks fizzing in my juvenile mouth almost 40 years ago contained had CO2 at 600psi! Wonderful science. Thank you.

[@bryannewton9609]

My sister and I looked forward to pop rocks in our stockings every year as kids. I had forgot about that candy. I enjoyed your video and appreciated you including the trials and errors as it made me think. This maybe absolutely a stupid thought but I was wondering what using dry ice (frozen CO2) would do if you where to drop that in a pressure container and sealed up quick. It would definitely build up pressure as it changed to a gas but how much and how to control? I also was curious if the fast cooing that would occur would be a bad thing or what affect it may have on the operation lol.

[@bmatt2626]

Claire at Bon Appetit referenced this video for her Gourmet Makes segment :)

[@ThatGirlBigLex]

I honestly admire you for acting on your curiosity to help others who have a sweet tooth also. In my opinion, This is both interesting and cool. Keep trying. Youll get it sooner or later 👌👍

[@lank_asif]

PLEASE make a video explaining the one thing you AREN'T capable of doing (if any). You are an encyclopedia on godmode. Thanks for the amazing channel

[@mochi__26]

I'm addicted to pop rocks I love them!

[@mrMacMilli2000]

Hello narrator. . Are you solo coming up with all this, or do you have a team helping with info. This channel has more than one humans worth of knowledge. . So take that as a compliment either way

[@AppliedScience]

Ace Mcloud Thanks! I do all of the channel's demonstrations and video editing. Let me know if you ever have a suggestion for a video topic.

[@TerryMcKean]

+Applied Science Right on... excellent work :) Your homebrew scanning electron microscope is the most awesome project I have ever seen a DIY'er do :)

[@ddegn]

+Ace Mcloud I agree with you on this one. Ben seems super human. I recently discovered the Applied Science channel and I've been having a great time catching up on all the great projects.

[@M3iscool]

First of all I know how old this video is. I have a suggestion, since you offered, on the topic of candy/confections. I would love to see a video on obtaining the food coloring Red 40 from petroleum distillates. I have a near non-existent knowledge of where the stuff comes from, so forgive me if that's not quite right.

[@kenstr321]

That's 5:35 why candy makers use double boilers it takes longer to bring them up the temp but you can control the temp very closely. Also try injecting the gas from the bottom of the chamber using a valve, gas infuses better under pressure when it's not trying to fill a void. Allow the gas the pass through before pressurizing to flush the air in the container.

[@Electronics61]

I love great variety of R&D Projects, including cookery

[@jarikcbol]

I know this is oldish, but a Dork Controller for Souse Vide would be helpful, if you retrofit the temperature probe into the chamber, and allowed it to control your temperature using a hot-plate. This would let you get a really precise control of the temperature.

[@classyname42]

I'm a professional brewer and we use a carbonation stone which is kind of like a steel pumas stone to force carbonate our cider. Something like that might work better than just mixing the solution with forced CO2. You could leave it still and the CO2 would just dissolve into solution without agitation.

[@techrev9999]

Just reading comments, but this sounds like something that would work best. I would love to see it tried out. I, also, wonder if the CO2 pumping in like that wouldn't cool the mixture :/. Maybe heating the CO2 as well would be a good thing.

[@tharlowXY]

This video had fizz to the very last second... I love it!

[@F3FisGoodforYou]

This guy should have a show on TV, this is so much better than all the science crap like mythbuster. This guy really illustrate what's happening in Science Labs !

[@NickJZander]

Wow! I can’t believe you did all of this. My friends and I are just in awe. Thanks for sharing your amazing mind! I hope you know how smart you are.

[@pauls5745]

more carbonation can be had with paddle impellers with holes than wire for stirring. you can precisely control clearance to the sides of the pressure chamber, and even have nylon wiper edges, as well as a lower rpm for stirring. I've watched some candies being made on How it's Made and also observed bakeries. wire stirring is best when you don't need aeration in the mix, it is gentle to fluid. paddles move a large amount of mix and fold in sheets of air, holes allow a perpendicular flow of mix to the majority, enhancing aeration, or in this case carbonation. the smaller the bubbles, the more they can be retained in a viscous fluid as it cools.

[@smrts]

a little information for people on heating candy. the soft crack stage 270-290f towards the lower side is exactly jolly ranchers. hard until you get it to body temperature then it's pliable. 300-310f is where your typical hard candy sits.

[@nemof]

i suspect this video is going to become very busy again

[@jontylewis7301]

you didnt say bye!

[@ElGatoLoco698]

Love your "candy thermometer" in this video.

[@sinecurve9999]

Wonderful bits of engineering! Nice work!

[@ralucadbch]

How interesting! I appreciated the fact that he documented very well, and loved the kitchen: was extremely clean. Good work, go on!

[@noobnoobyify]

I was watching BA and instantly recognized your channel in the background

[@TheCaphits]

2 videos in just a few hours? Sweet.

[@iam1smiley1]

Very creative thinking! Normally pop rocks are made with a chemical reaction between baking soda and citric acid...kind of like how we made volcanoes as kids with vinegar and baking soda. You do a normal hard candy mix/temp, then add color/flavour/citric acid/baking soda at the end of the heating cycle....it foams up and you pour on a cookie sheet and quickly solidifies. The CO² is trapped in the candy, as is citric acid! You also dust a little citric acid on the candy to get it to stay apart, activate quicker and give that sour to sweet taste. When your saliva meets the citric acid and baking soda, it pops as you suck on it when the CO² that's trapped in pockets is activated :) Yours looks more like a supercritical CO² experiment but no doubt I'd be thinking if this was possible or not 🤣

[@stunseedordeesnuts]

Bro's in a breaking bad lab 💀

[@herbgolani]

한국인 떡ㅡㅡ상

[@fusionfreak2009]

one of my favorite carbon based beverages, smoothie sodas. yougurt, juice, crushed dry ice, fruit, and whip creme. you get this sputtering smoothie spitting gas here and there, pleasantly chilled and fizzy. very easy and interesting.

[@HGORANI]

응~ 사물궁이보고왔어~ 유익해~ 최고야~

[@OhRonaldo]

Awesome video. Thank you for sharing -- I always wondered "how they did that". Pop Rocks was such a fad back in the late 70's!! Superb explanations and very good camera work. Like I said: Awesome.

[@user-qy4nm7li7v]

사물궁이 보고왔다 손

[@hundy987]

"You can just stop watching if it gets boring". Well, now I have to watch it all

[@edgeeffect]

Your homemade big Bunsen burner is brilliant.

[@250kent]

looks like great fun with science, thanks.

[@TheOriginalEviltech]

I made pop rocks by accident last week... i wos melting shugar for caramel cream and i like to add a little bit of citric acid to get a lemony taste, but i mixed up the citric acid with baking soda... In the first moment the mixture started rising, but i lifted it up from the stove and put it in a pan filled with water to cool it down. It slowed down, than it stoped and started cracking. in 20 minutes it wos hard as a rock and i decided i should test it! Puffy-yes, poping-close. Chamber needed!

[@awesomepants7]

This is actually really cool how you're trying different ways to get pop rocks but I have none of that stuff in my kitchen..

[@-Kerstin]

This video was featured in Bon Appétits video titled "Pastry Chef Attempts to Make Gourmet Pop Rocks | Gourmet Makes | Bon Appétit"

[@seeker4430]

Most underrated channel

[@klj2503]

Ben of all the youtube contributers, you by far, surpasses the major part of them by presenting your unique and interesting experiments in an fassinating and easy to understand way that make science fun and understandable - Thank you for your good work - Please keep em comming we enjoy it very much.

[@tyhuffman5447]

When we run hydrogenation reactions we stir the reaction with a hollow agitator with holes at the top of the agitator shaft that run to the bottom side of the agitator blade and due to Venturi effect the gas is drawn from the top of the top of the vessel back down into the mixture increasing the exposure of the gas to the liquid.

[@tyhuffman5447]

It’s possible to do the same thing with hollow baffles where the baffle is shaped like an L or J-ish pointing opposite the direction of agitation. The liquid flowing by the opening in the baffle would draw CO2 back down into the syrup.

[@lemmonsinmyeyes]

The guy who made pop rocks originally must have been a genius to not only think about this as a idea but to pull it off all those decades ago !

[@95TurboSol]

Walter White candy :)

[@chrisgoldbach4450]

Dude has some time on his hands. And the tools we all dream of. Thanks for putting this together i already know your a true ass dude

[@saraelnaggar739]

This man looks adorable

[@RobertMoser]

A few more thoughts: 290F is a bit low. You'll want to hit at least 295F for a good, hard crack candy. It is very, very easy to overshoot, esp. when heating over a gas flame. Using a copper heat spreader helps avoid caramelizing hotspots. To expand on the paint shaker: In general, when I've needed to combine a gas & a liquid, a vessel of roughly square dimensions, 2/3rds full of the liquid, 1/3rd left as headspace, has given me the most consistent, rapid results.

[@user-jq1ux8xx3c]

사물궁이 보고 왔는데.. 갑분 영듣평가..

[@almonzowilder4091]

I hope that's not the same temperature probe that was used in the osmium tetroxide solution!

[@jnbarnesuk]

Once you have empirically determined the sugar/water ratio required for the pop rocks you could simply premix the ingredients and add them to your reaction chamber and heat externally, either with resistive heating or for more fun and control, inductive. This would give you precise control over the temperature and allow you to mix whilst heating with minimum fuss.

[@AltarenGalil]

Really glad i discovered this channel

[@Taylor3x]

Try preheating the chamber before pouring in the mix and then quenching it in water when finished with carbonaton.

[@InFltSvc]

I wish you were my teacher in school , you are fascinating and capture an audience.. thank you

[@texNoz]

Wow, I finally find someone like me on KZbin.. a hopeless geek with a strong mechanical/electrical/electronics background. haha From my observations, I can see you've made one simple mistake. You are attempting to entrain the CO2 as opposed to manufacture the CO2 inside the candy. It's easy mate.. Lower the ph of your candy with some sort of souring agent. Keeping in mind that most acids like ascorbic and citric break down under extreme temperatures. Maybe the tartaric acid you've already introduced is enough. While under a purged and high pressure CO2 environment, fold in a small amount of Soda-bicarb. Let cool and this will be exactly what you are looking for. The hardest part will be purging your cylinder, charging with CO2 (at pressure) and then introducing your bicarb. It has to be in that order.

[@iampro2400]

Good reflection but it isn't there is something else in pop rock physics

[@user-wz1mc8cp7j]

사물궁이~^^

[@MrMZaccone]

I really enjoy these videos, thanks.

[@kendigjl]

Start with stainless steel ball bearings in an ubreakable heat proof container. Add dry ice and candy mixture. Place lid on. Place container into paint shaker. Turn on paint shaker and allow ball bearings to pulverize and mix carbon dioxide into hardening candy inside your unbreakable container. You may want to have some kind of pressure valve to release before you open the container, and also - you may want to do this far away from anything that could be damaged if things get explosive.

[@stanleydenning]

Applied Science: I would experiment with high speed mixing using a combination of propeller type blades and adjudicators. Therefor, introducing more gas into the mixture. Just a thought.

[@23rdwhite]

I put watermelon poprocks on a hamburger and it tasted awesome. Except I forget to remove ketchup. Watermelon and ketchup don't mix. So glad you made this ❤️ and hope you have improved more on this. I would love to have orange and lemon flavored pop rocks.

[@xboxoxzx]

Huge fan of your videos! Thanks for posting!

[@sizzlean9459]

Ahhh poor guy, I'd like to help, please send me all your pop candy and I'll help you dispose of it! that is until perfection is reached! Seriously it is nice to hear a man speak the truth about Mom's and her knowledge and skills. When you have figured out how to make almond rocha, once again I'd like to help! Peace Sizzlean

[@countessberrywood]

Fantastically geeky! Amazing home shop!

[@kamjachoriem2968]

사물궁이보고 온 사람 손!

[@stnall]

you are my role model!

[@user-vl6jn2gp3b]

I'm going to try a Cornelius keg and co2 tank. It's my seltzer water setup. Figure I'll do a light spray of cooking oil on the inside of it. For seltzer the best way is to shake the 5 gallon keg to help the co2 dissolve in the cold water. Still, it's a lot of work. Cold water holds more co2 than hot so a molten sugar might not carbonate well. But keeping it pressurized in co2 a few weeks just might do it though. Maybe I'll load it up with gummies and twizzlers, jolly ranchers and pressurize it at max for a month or so and see what I get.

[@BMan18]

You actually explained the problem with your other attempts in the process description. It's not the temperature that you are measuring, it's the water content of the mixture. In the closed containers you can't boil off the water. Using less water would make the thermal gradients in the solution uneven. To get the CO2 in the cooling, solidifying candy could you do a mist spray of co2 into the liquid as a thin film without pressure? Essentially making a CO2 micro-bubbler-freezer. Or better, take the high pressure set-up and cool it faster. Maybe spray it with co2? Thus capturing more of the smaller bubbles before they could merge. Keeping the mixer going until it froze. (Torque limited)

[@bur1t0]

Precise temperature control in cooking is often achieved by cooking the subject - in this case the candy mix - inside a metal pot submerged in water or oil in a larger pot; suspended from the base, and temperature is taken from the water/oil. This limits hot spots in the candy.

[@user-kk8jr9vj7j]

사물궁이 손

[@davipoyastro8413]

Hey Ben, you forgot to say bye this time.

[@user-bb1ru1oq5u]

여기 한국인 나 밖에 없나?

[@rysujese1264]

We gotta cook Jesse!

[@toinfinityandbeyond54]

why dont you try dry ice inside the chamber while you carbonize the mixture