LEMON DROP CANDY RECIPE
Homemade Sour Hard Candies
Provided by Alyssia Sheikh
Time 3h
Number Of Ingredients 2
Steps:
- Squeeze lemons until you get 1 cup of fresh juice.
- Combine lemon juice and sugar and stir to dissolve.
- Boil mixture until thick and syrupy-about 20-30 minutes, stirring regularly. Test the syrup by dropping a small bit into cold water-if it crystallizes and becomes brittle, it's ready!
- Spray down a mini muffin tin or silicone mold with cooking spray and add heated mixture to the tin/mold. Fill each mini muffin cup less than halfway full, or fill small silicone molds about ¾ full. (I used a cooking syringe to help transfer my syrup into the silicone molds.)
- Transfer filled molds to the fridge to cool until hardened, ~1-2 hours.
- Pop out and enjoy!
- Yields 30 homemade lemon drop hard candies.
Nutrition Facts : ServingSize 1 homemade lemon drop, Calories 28 kcal, Sugar 7 g, Carbohydrate 7 g
LEMON DROP CANDY RECIPE
Satisfy your sweet tooth craving with this lemon drop candy, made using honey, lemon juice and zest, and sugar, for a citrusy treat.
Provided by Michael
Categories Candy
Time 25m
Yield 24
Number Of Ingredients 6
Steps:
- Juice and zest the lemon with a fine grater.
- Measure the water and sugar into a saucepan over medium-low heat.
- Heat, stirring, until the sugar dissolves.
- Add the lemon zest and bring to a rolling boil or until it reaches 250 degrees F.
- Remove the saucepan from the heat. Add the lemon juice, honey, and food coloring if desired. Stir together.
- Return to the heat until the mixture comes to another boil.
- Strain out the lemon rind. Pour the candy mixture onto a lightly greased baking tray.
- Allow it to cool for a few minutes, just until it's cool enough to touch.
- Use a spoon or clean fingers and pull out small pieces 1 at a time. Roll into a ball and dust with icing sugar.
- Serve and enjoy.
Nutrition Facts : ServingSize 24.00, Sugar 0.00
LEMON DROP CANDY COOKIES
These cookies are Fantastic! Crushed lemon drop candies just make these cookies burst with flavor. This recipe makes quite a bit of cookies and half were inhaled by my family by the end of the day. The recipe orginated by a lady named Ann Orton who was trying to duplicate a recipe that she had had at a restaurant in Salt Lake City. I have no idea what the originals tasted like, but these cookies would be hard to beat.
Provided by lisar
Categories Dessert
Time 35m
Yield 4-5 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- In mixing bowl cream sugar, shortening and eggs; add extracts.
- Stir in dry ingredients, lemon zest and crushed lemon drops.
- Roll into 1-inch balls, flatten slightly and bake on parchment-lined baking sheet for 10-12 minutes.
- Note: Cooking spray works well too.
- Let cool slightly on pan 1 to 2 minutes.
- Make a glaze by mixing powdered sugar with lemon juice; then brush lightly over cookie tops. Let cookies cool completely.
Nutrition Facts : Calories 1885.1, Fat 81.8, SaturatedFat 32.4, Cholesterol 182.6, Sodium 1263.5, Carbohydrate 269.1, Fiber 3.4, Sugar 157.1, Protein 17.7
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