7UP Firecracker Candy Truffles

Whip up some Firecracker Candy Truffles, made with 7UP®, today. You can't go wrong with this chocolaty treat.


  • Popper Candy

  • Confectioners’ sugar for dusting
  • 1 cup granulated sugar
  • 2 tbsp. light corn syrup
  • 1/4 cup 7UP®
  • 1 tbsp. baking soda
  • 3 tbsp. citric acid + 1 tbsp. for sprinkling
  • Pink food coloring
  • Truffles

  • 1-2/3 cups heavy cream
  • 1 pound chocolate (good quality 60%), chopped
  • Pinch of salt
  • 1/2 tsp. ground cinnamon
  • 3/4 tsp. cayenne
  • 1/2 tsp. chili powder


  • Popper Candy

  • Prepare a baking sheet with parchment and dust with confectioners’ sugar.
  • Place granulated sugar, corn syrup, and 7UP® in a pot, whisking to combine. Bring mixture to a boil, and cook until a temperature of 300° is achieved.
  • Remove from heat, and stir in baking soda, citric acid, and food coloring of your choice.
  • Pour onto prepared baking sheet, sprinkle with remaining citric acid, and set aside to cool while preparing truffles.
  • Truffles

  • To make the truffles, bring cream to a simmer in a shallow saucepan.
  • Place chocolate in a shallow bowl, and pour warm cream over chocolate.
  • Let stand for 10 minutes.
  • Stir with a rubber spatula until chocolate mixture is smooth.
  • Season with a pinch of salt, ground cinnamon, and cayenne.
  • Pour into a shallow baking dish, and chill in refrigerator until firm.
  • To form truffles, scoop with a small ice cream scoop or melon baller, and roll into a ball.
  • Place truffles in freezer to firm up again before rolling.
  • Once popper candy is cooled and hard, place in a large resealable bag and break up into pieces with a rolling pin or meat mallet.
  • Roll chilled truffles into popper candy…“pop” one in your mouth and enjoy!
  • Tip

  • Truffles should be consumed once rolled. Both candy/chocolate will keep separately for a few days, so dust on popper candy as needed, and keep truffles refrigerated and firm until use.