Sugar, Glucose, Cocoa Butter, Lactose, Carbon Dioxide
Preparation & Storage
- Instructions for UseAs popping candy loses its 'crackle' when it comes in contact with anything containing water like cake mixes, creams, mousses or sauces, it should always be coated with chocolate before use. Once coated, popping candy can be liberally mixed inside cake fillings or bases, or used as a topping for cakes, chocolates, desserts, mousses or ice cream.
ImportantAlways keep your pot of popping candy tightly closed as contact with water, steam and moisture will cause it to lose its 'pop'.