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 isn't very forgiving!
Step 2
Heat sugar, water and cream of tartar (prevents crystallization) in stainless steel or copper saucepan over medium/medium-high heat.
Step 3
Heat to exactly 300 deg F, using a candy thermometer to verify temperature.
Step 4
At 300, immediately remove pan from heat and pour to silicone mat or marble surface.
Step 5
Mix in lemon extract, citric acid and a small amount of gel coloring. Incorporate with oiled spatula.
Step 6
When cool enough to handle (this will happen quickly), form into rope.
Step 7
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.
Step 8
Sift excess sugar and allow candy to cool completely. It will harden after some time.
Step 9
Come back to SouthernFATTY.com and let us know how it went!