lemmon candies!
Most people, myself included, love sour lemon candies.
The interesting fact about lemon candies, and in fact about all sour candies is that the “sour” is not an integral part of the candy. The candies seen below contain fresh lemon (as you can see from the bits of lemon seen in the clear candy) but they are not sour at all! Those were specifically made in my kitchen as a gift for a friend that has two little girls and I didn’t know if the girls love sour or not. So how do you add a sour flavor to the candy? Simple – add some citric acid (which is harvested from a mold, by the way) or others.
Natural organic sour lemon candies recipe:
Utensils required:
1/2 liter pot, stainless recommended
A long handle mixing spoon (use wood or stainless – not plastic!)
Candy thermometer or laser thermometer (don’t have any? – read this and do without!)
Digital or mechanical weight 0.1-0.01gram accuracy (not crucial but very useful)
A measuring cups and spoons set is very useful (but not a must!)
Parchment paper – 1/4 sheet will do
Powdered sugar (if you blend sugar yourself add 2% cornstarch)
Candy cutting bar – any cheap aluminum or stainless bar will do (or the back of a thick knife, but be careful!).
Ingredients:
1/3’rd cups of sugar
1/9’th cups of corn syrup (~two table spoons)
1/9’th cups of water
2-3 grams of lemon zest (fresh is best)
2-5 grams of citric acid (optional!)
Cooking time: 20minutes
Complexity Level: Medium
Protocol:
Mix the sugar, corn syrup and water in a small pot (0.5 liter size will do perfectly). Use a small burner or heating element so only the bottom of the pot is being heated. Allow the candy mix to reach 150°C or 300°F. Once it reaches the correct temperature, turn off the heat and add the lemon zest. Mix well until it stops foaming. The candy will release the water in the lemon zest as steam. Once the zest has been incorporated into the candy – quickly add the citric acid (if you want the candy to be sour, if not – that’s going to be a wonderful lemon candy, but not sour). Quickly mix the citric acid and pour as fast as possible – citric acid breaks down sugars so time if of the essence. Pour the hot candy onto some parchment paper or oiled marble surface.
Cut the candy into squares using the back of a knife or a thin metal bar and allow to cool. Break the candy pieces and store in an air tight container.
Note For Beginners: Before you start please watch my 101 series including the hazard video. Hot candy burns badly. So please be careful, work slowly and if a spill occurs quickly run cold tap water on it. Work slowly, be careful and enjoy the process
Yours sweetly,
Saar
