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Lemon Drops




Source of Recipe


Angela Lowry


Recipe Introduction


WARNING! you must use a METAL mold or pan, not plastic.


List of Ingredients




2 c Sugar
1 c Light corn syrup or cane syrup
1/2 c Water
1/2 ts Oil of lemon*

Recipe



1. Coat well 10 toy muffin-cup pans (6 cups to a pan) or 60 tiny fancy metal molds with vegetable oil. OR: You may drop the mixture by teaspoonfuls onto oiled cooky sheets to make patties.

2. Combine sugar, syrup and water in a medium-size heavy saucepan. Heat quickly to boiling, stirring constantly. Wrap a fork with damp paper toweling; wipe sugar crystals from side of pan as mixture cooks.

3. Reduce heat to medium and cook, without stirring, to 300F on a candy thermometer. (A teaspoonful of syrup will separate into threads that are hard and brittle when dropped in cold water.)

4. Remove saucepan from heat and stir in oil of lemon until mixture stops bubbling.

5. Pour syrup by spoonfuls into oiled molds. (If syrup becomes too hard, return saucepan to very low heat, just until mixture thins, but not long enough for syrup to darken.)

Cool candies in molds at least one hour.

6. To remove candies: Insert the pointed tip of a small paring knife around edge of molds and press to loosen. Toss in small batches in a paper bag with 2T dry rice flour and shake like shake-n-bake to coat to prevent from sticking.

Store in layers, separated by aluminum foil or parchment, in a tight-fitting container.

Orange Drops - Follow above directions for Lemon Drops, substituting 1/2 tsp. oil of orange* for the 1/2 tsp. oil
of lemon.

*Oil of lemon and oil of orange are products that can be purchased in just any drug store. You can also substitute 1 1/2 tsp. lemon extract or orange extract for the oils, if you wish.