(COLORADO SPRINGS) — America is celebrating a huge birthday this 4th of July, and Chef Janon Bourgeois has festive food ideas to make your parties pop with fun and flavor. She joined FOX21 Morning News on Wednesday, July 1, with ideas for homemade popping rocks and popping boba. Find her recipes below.
Popping Rocks
- 1 cup Sugar
- 1/2 cup Agave, Corn Syrup or Honey
- 1/4 cup Water
- 1/2 tsp Baking Soda
- 1/4 cup Citric Acid
- Another 1/2 tsp Baking Soda
- 1 tsp Flavoring Extract (she used Orange)
- 1 tsp Food Coloring
- Line a rimmed baking sheet with parchment paper
- In a medium saucepan, combine sugar, corn syrup and water. Without stirring, bring to a boil and watch on a candy thermometer until it reaches 300°F (the hard crack stage)
- Remove the pan from heat and gently stir in 1/2 tsp of baking soda, extract and food coloring. Even though it foams, do not stir.
- In a small bowl, combine citric acid with a 1/2 tsp of baking soda
- Sprinkle the citric acid and baking soda mixture evenly over the hot candy and pour onto the lined baking sheet (do not mix in) and spread it into a thin layer
- Allow the candy to cool completely, then smash it!
- Keep away from humidity, as moisture can prevent the candy from popping. Store in an airtight container.
At Home Popping Boba
- 2 tsp Sodium Alginate
- 1/2 cup Water
- 1 1/2 cup Real Fruit Juice
- 1 Tbsp Calcium Lactate
- 3 cups Cool Water
- Dissolve the calcium lactate in 1/2 cup of water. Allow to sit for at least two hours, then strain off any excess liquid.
- Add fruit juice and stir until smooth. Refrigerate for at least three hours.
- Using an eyedropper, drop the juice mixture into the calcium lactate solution. Let sit for 10 minutes.
- Gently strain and add them to clean water.
- Store in the refrigerator until ready to use, but use them within the day or they dissolve.
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