Lemon Drop Candies

• Baking & Spices

  • 1/2 tsp Cream of tartar
  • 1 Gel food coloring, Yellow
  • 1 Granulated sugar in food processor, super-fine
  • 1/2 tsp Lemon extract
  • 1 cup Sugar, granulated

• Liquids

  • 1/2 cup Water

• Other

  • 2 teaspoons citric acid

Found on southernfatty.com

Description

Ingredients

• 1 cup sugar, granulated
• ½ cup water
• ½ teaspoon cream of tartar
• ½ teaspoon lemon extract
• 2 teaspoons citric acid
• yellow gel food coloring
• super-fine (granulated sugar in food processor), powdered or granulated sugar, to coat

Directions

• Prepare work stations-- sauce-pan, silicone mat/marble/oiled parchment paper on sheet pan, oiled/buttered kitchen shears, oiled/buttered spatula, pan of coating sugar. Have ingredients all measured and ready to incorporate before starting. Sugar isnt very forgiving!
• Heat sugar, water and cream of tartar (prevents crystallization) in stainless steel or copper saucepan over medium/medium-high heat.
• Heat to exactly 300 deg F, using a candy thermometer to verify temperature.
• At 300, immediately remove pan from heat and pour to silicone mat or marble surface.
• Mix in lemon extract, citric acid and a small amount of gel coloring. Incorporate with oiled spatula.
• When cool enough to handle (this will happen quickly), form into rope.
• Using oiled kitchen shears, cut rope into individual pieces. Let fall into pan of coating sugar. This prevents the pieces from sticking to each other.
• Sift excess sugar and allow candy to cool completely. It will harden after some time.
• Come back to SouthernFATTY.com and let us know how it went!

Nutrition