Description
Bright, tangy, and wonderfully sweet, these lemon drops are little edible sunbeams that instantly lift the spirits. Perfect for candy jars, gifts, or a cheerful treat anytime, they combine a hard, glossy candy shell with a sugary coating and a burst of citrus flavor. No fancy equipment needed—just a candy thermometer and a little patience!
Ingredients
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2 cups granulated sugar
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½ cup light corn syrup (or golden syrup)
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⅓ cup water
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1 tbsp fresh lemon juice
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1 tsp lemon zest
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½ tsp lemon extract
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Yellow food coloring (optional)
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Additional granulated sugar, for coating
Instructions
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Prep Your Station: Line a baking sheet with parchment and lightly dust with sugar. Measure all ingredients and have them ready.
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Dissolve Sugar: In a medium, heavy-bottomed saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring gently until sugar dissolves (3–4 minutes).
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Cook to Hard Crack: Stop stirring. Attach a candy thermometer. Boil syrup until it reaches 300°F (150°C), the hard crack stage (10–15 minutes).
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Add Flavor: Remove from heat. Stir in lemon juice, zest, extract, and food coloring (if using). The mixture will bubble—this is normal!
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Form Drops: Quickly spoon small drops onto the prepared baking sheet. If syrup hardens in the pan, gently reheat for 20–30 seconds.
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Sugar Coating: Once slightly cooled, roll drops in additional granulated sugar to coat.
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Cool Completely: Let candy harden at room temperature for 20–30 minutes before storing or serving.
Notes
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Lemon-Lavender: Add ½ tsp dried culinary lavender with zest.
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Lemon-Raspberry: Add a few drops raspberry extract + a tiny drop of red coloring for a swirled effect.
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Sparkling Sugar Coat: Use sanding sugar for extra sparkle.
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Meyer Lemon: Substitute juice/zest for a sweeter, floral twist.
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Spicy Ginger-Lemon: Add ¼ tsp ground or finely minced crystallized ginger.
Nutrition
- Calories: 45 kcal Per Serving
- Sugar: 10 g
- Fat: 0 g
- Carbohydrates: 11 g
- Protein: 0 g