Lemon Drop Candies

Name: Lemon Drop Candies
Cook time: 10 min
Total time: 15 min
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

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Cook Time: 10

Total: 15

Servings: 45

Author : Phillip @ SouthernFATTY.com Gemma Phillip @ SouthernFATTY.com Stewart Phillip @ SouthernFATTY.com Adah Crsitina Sales Rhys Crisales Sales Phillip @ SouthernFATTY.com Phillip @ SouthernFATTY.com Jojo Carol Warling Nora Gb hllb Rochelle mkieser Phillip @ SouthernFATTY.com bil Phillip @ SouthernFATTY.com mady Phillip @ SouthernFATTY.com Anastasia Molly Johnson Lynette Phillip @ SouthernFATTY.com William Rowland William Rowland Denel Wardell Phillip @ SouthernFATTY.com Denel Wardell Phillip @ SouthernFATTY.com Kerri Grundy John Phillip @ SouthernFATTY.com CandyLover Phillip @ SouthernFATTY.com Beth Phillip @ SouthernFATTY.com Anna Phillip @ SouthernFATTY.com Jenya Zoughaib Phillip @ SouthernFATTY.com Jenya Zoughaib Phillip @ SouthernFATTY.com Nick Phillip @ SouthernFATTY.com Manu Ochoa Phillip @ SouthernFATTY.com Manuel Ochoa Phillip @ SouthernFATTY.com Kalea Phillip @ SouthernFATTY.com Ginger Phillip @ SouthernFATTY.com Tara Williams Phillip @ SouthernFATTY.com Pamela Skinner Phillip @ SouthernFATTY.com Terry Gustafson Phillip @ SouthernFATTY.com Emma Moore Phillip @ SouthernFATTY.com Claire Phil Phillip @ SouthernFATTY.com Summr Phillip @ SouthernFATTY.com Nathan Howard Phillip @ SouthernFATTY.com Nathan Howard Phillip @ SouthernFATTY.com Cathy M. Phillip @ SouthernFATTY.com Barb Phillip @ SouthernFATTY.com Elizabeth Phillip @ SouthernFATTY.com Craig from Atlanta Phillip @ SouthernFATTY.com Georgianna Phillip @ SouthernFATTY.com Phillip @ SouthernFATTY.com Francesca Phillip @ SouthernFATTY.com Tofurkey Dirky Theveggiejerky Phillip @ SouthernFATTY.com Peggy Peggy Phillip @ SouthernFATTY.com Peggy Peggy Sissy Awalt Phillip @ SouthernFATTY.com Tofurkey Dirky Theveggiejerky Sissy Awalt Tofurkey Dirky Theveggiejerky Phillip @ SouthernFATTY.com Lina Phillip @ SouthernFATTY.com MrsMe Phillip @ SouthernFATTY.com Robert Phillip @ SouthernFATTY.com Kara Phillip @ SouthernFATTY.com Kara Phillip @ SouthernFATTY.com Larisa Nochovka Phillip @ SouthernFATTY.com Phillip @ SouthernFATTY.com tacin Phillip @ SouthernFATTY.com Jaek Farley Jaek Farley Phillip @ SouthernFATTY.com DebEastofEdenCook Phillip @ SouthernFATTY.com Shelley Vandyke Phillip @ SouthernFATTY.com Deb Swearengin DeLucia Phillip @ SouthernFATTY.com smichael Phillip @ SouthernFATTY.com Alyssa Phillip @ SouthernFATTY.com jacque allie67 Phillip @ SouthernFATTY.com allie67 Phillip @ SouthernFATTY.com Ron Reimer Phillip @ SouthernFATTY.com Cate Phillip @ SouthernFATTY.com Laney Phillip @ SouthernFATTY.com Donna Phillip @ SouthernFATTY.com Donna Phillip @ SouthernFATTY.com Rachael Phillip @ SouthernFATTY.com Joni Phillip @ SouthernFATTY.com Christina Phillip @ SouthernFATTY.com Laurie Phillip @ SouthernFATTY.com Tracey Callison Phillip @ SouthernFATTY.com Fluid Pixel Phillip @ SouthernFATTY.com Fluid Pixel Deb Phillip @ SouthernFATTY.com Phillip @ SouthernFATTY.com Phillip @ SouthernFATTY.com

Ingredients

Remove All · Remove Spices · Remove Staples

1 cup sugar, granulated½ cup water½ teaspoon cream of tartar½ teaspoon lemon extract2 teaspoons citric acidyellow gel food coloringsuper-fine (granulated sugar in food processor), powdered or granulated sugar, to coat

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Instructions

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Step 1

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!