Description
Lemon drops are citrusy hard candies with fizzy centers. They are surprisingly easy to make at home, as long as you have a thermometer!
Ingredients
Scale
For the fizzy powder:
- ½ tsp baking soda
- ½ tsp citric acid
- 1 tsp powdered sugar
For the sugar syrup:
- 200g granulated sugar (1 cup), divided
- 40g golden syrup (2 tbsp), divided
- ½ tsp cream of tartar, divided
- 120ml water (1/2 cup), divided
- 2 tsp citric acid, divided
- 2 tsp lemon extract, divided
- 2 tsp yellow food coloring, divided
To coat the candies:
- 2 tbsp powdered sugar
- 1 tbsp cornstarch
Instructions
- Prepare the mold and the fizzy powder. Lightly grease your candy mold or silicone ice cube tray with vegetable oil. Combine all the ingredients for the fizzy powder in a small bowl and set aside.
- Make the first batch of sugar syrup. Put half of the granulated sugar, half of the golden syrup and half of the cream of tartar in a small saucepan. Pour half of the water along the edges of the pan. Place the pan over low heat and stir until all the sugar has dissolved. Increase the heat to medium-high and put a candy thermometer in the pan. If you don’t have a candy thermometer, but only a digital one check the temperature from time to time but don’t leave it in the pan. Let the syrup boil, without stirring, until the temperature reaches 135°C (275°F). Immediately take the pan off the heat. Add half of the lemon extract, half of the citric acid and half of the food coloring to the pan. Mix with an oiled spatula. Carefully pour the hot syrup into the mold, filling each cavity halfway.
- Fill the candies. Add half a teaspoon of fizzy powder in each cavity. You can add more if you like your candies on the bitter side. Clean and dry your pan, candy thermometer and spatula thoroughly.
- Make the second batch of sugar syrup. Prepare another batch of sugar syrup with the other half of the ingredients following the same method. Pour the hot syrup into the cavities, sealing the fizzy powder in the middle.
- Coat and wrap the candies. Allow your lemon drops to cool and harden completely before removing them from the mold. Roll the lemon drops in a mix of powdered sugar and cornstarch to coat them and prevent them from sticking to each other. Individually wrap each candy in pieces of cellophane/wax paper. Place the lemon drops in an air-tight container.
Notes
The candies keep a long time but place in a cool spot, away from direct sunlight.
Nutrition
- Serving Size: 1
- Calories: 35
Keywords: sherbet lemon, fizzy candies, homemade candy