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

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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.

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