Popping candy, often known by various brand names, uses pressurised carbon dioxide gas trapped in a sugar matrix to cause popping noises and crackling sensations when the gas is released in the moisture and temperature of the mouth.
Popping candy was invented decades ago to be sold as confectionery. More recently, however, food manufacturers and chefs have been incorporating it into chocolate and other types of food to provide an additional point of interest. It is not only food that has benefited from the invention; the pharmaceutical industry is also becoming wise to this interesting ingredient.
