Sour Lemon Drops

Products Used

100

By Chef Eddy Van Damme

Prep Time:

45m

Bake/Cook Time:

12m - 18m

Yield:

40 hard candies

These Sour Lemon drops are like little bursts of sunshine you can pop in your mouth. This isn't just any old candy, though - it's got a bold, tangy lemon flavor that's as refreshing as a glass of homemade lemonade on a hot day. There's also some citric acid in the mix to kick it up a notch. This adds an extra layer of sourness that'll make your taste buds tingle in the best way possible. You could leave them clear, but adding a drop or two of yellow food coloring can give these candies a fun, sunny color that matches their bright flavor. They're basically like the classic hard candies your grandma might have in a bowl on her coffee table, but with a sour lemon twist that keeps you coming back for more.

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Products Used

Ingredients

1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
1/2 cup corn syrup
1/2 cup water
1 teaspoon lemon flavoring
1 tablespoon citric acid
Liquid food coloring (optional)

Directions

Set aside a silicone baking mat or coat a granite or marble surface with a thin coat of vegetable oil (any light flavor will work). Set aside a clean pair of latex gloves, a non-serrated knife, and a large cutting board.
Mix sugar, corn syrup, and water in a small saucepan, and stir to a boil.
Once boiling, place a lid on pan for 2 minutes, (trapped steam will wash away any sugar crystals stuck to sides of pan.) Remove lid.
Absolutely do not stir sugar syrup for the entire cooking process. If using food coloring, add it at 270°F. Cook syrup to 310°F.
Remove from heat and add flavoring and citric acid. Dip bottom of pan into a large bowl filled with cold tap water for 1 minute.
Wipe all water from bottom of pan and pour syrup onto silicone or stone surface.
In about a minute the syrup will have become firmer on the bottom. Using gloved hands, roll-fold mass towards center into itself.
Continue until sugar mass stops spreading. This will take about 5 minutes.
Pull mass apart into a rope.
Transfer onto cutting board and use a knife to cut into drops.
Roll in powdered sugar and store in an airtight bag.

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