Homemade Lemon Drop Candy Recipes
SOUR LEMON GUMDROPS RECIPE
If you haven't tried making your own homemade low carb gumdrops, you are missing out! This sour lemon gumdrops recipe comes together in just a few minutes and tastes much better than the store-bought ones made with artificial flavors and tons of sugar. And they are very kid-friendly!
Provided by Taryn
Time 5m
Number Of Ingredients 7
Steps:
- Mix the lemon juice, water and sweetener in a small saucepan over very low heat.
- Slowly add the gelatin a little at a time, while stirring.
- If you have any chunks, continue to stir until they melt and break down.
- Strain the mixture through a wire sieve and into a measuring cup or another vessel with a pouring spout.
- Pour the mixture into silicone molds and put in the fridge to set.
Nutrition Facts : Calories 18 kcal, Carbohydrate 1 g, Protein 3 g, Sodium 8 mg, ServingSize 1 serving
OLD-FASHIONED HOMEMADE HARD CANDY
This is an old recipe from my childhood. Many people have memories of cutting this candy with their mother's and grandmothers. I have passed it on and am now posting here for all to share in this classic Christmas tradition!
Provided by Tami L. Smith
Categories Desserts Candy Recipes
Yield 20
Number Of Ingredients 6
Steps:
- In a heavy 2 quart saucepan, combine the sugar, water and corn syrup. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F), If sugar crystals form on sides of pan, wipe them off with a damp brush.
- Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into 2 well buttered 9 inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto a buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter.
- Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.
Nutrition Facts : Calories 115.5 calories, Carbohydrate 30.2 g, Sodium 8 mg, Sugar 24 g
HOMEMADE LEMON DROPS
Homemade lemon drop candies give you a zesty flavor pop anytime you need a break. They're made with real lemon juice and zest for authentic taste.
Provided by limoneira
Categories Dessert
Number Of Ingredients 6
Steps:
- Juice and zest the lemon with a fine grater.
- Measure the water and sugar into a saucepan over a medium low heat.
- Heat, stirring, until the sugar dissolves.
- Add the lemon zest and bring to a rolling boil. If you have a candy thermometer, it should read 250 Fahrenheit.
- 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 (or leave it in as you like). 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 one at a time. Roll into a ball and dust with icing sugar.
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
HOMEMADE LEMON DROP CANDY
easy to make. Just make sure you get the mixture to the right temperature or they will not form. I have made that mistake.
Provided by Shaleah Cagle
Categories Candies
Time 25m
Number Of Ingredients 2
Steps:
- 1. Pour enough lemon juice into the powdered sugar to dissolve it.
- 2. Cook to 310 degrees Fahrenheit.
- 3. Drop onto cookie sheet that has a layer of powdered sugar on it to cool and harden. Break when hardened.
30 EASY HOMEMADE CANDIES (+ RECIPE COLLECTION)
These old-fashioned candy recipes will remind you of treats your grandma made! From fudge to toffee to truffles, these candies will satisfy your sweet tooth!
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a homemade candy in 30 minutes or less!
Nutrition Facts :
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
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- Place candy thermometer into saucepan. Do not stir anymore at this point. Once it reaches 310 degrees, remove from heat.
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- In a bowl or mixer, beat the butter and honey together until it's smooth. Add 2 cups of the powdered sugar. Then add the lemon extract. Add the remaining 2 cups of powdered sugar.
- Lay out the balls on a baking sheet covered with parchment paper. Flatten each ball with your thumb, about 1/2 inch thick.
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From thekitchencommunity.org
Ratings 126Published 2021-12-12
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From bastecutfold.com
Cuisine SweetsCategory Candy And ConfectioneryServings 1.5Total Time 30 mins
- Oil a silicone kitchen mat (for rolling the candies) and kitchen shears or sharp knife (for cutting the candies) and set aside.
- Measure out 1/2 cup confectioner’s sugar and place it in a medium size mixing bowl. (You’ll need this later for coating your candies.) Set aside.
- Combine sugar, water, and cream of tartar in a saucepan over medium heat. Once sugar has dissolved, stop stirring and add a candy thermometer to monitor temperature.
- Continue heating sugar mixture until it reaches 300 degrees Fahrenheit. Immediately remove from heat.
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- Using a wooden spoon, mix together honey, lemon juice, and fresh ginger in a medium sized, deep saucepan with heavy sides and bottom. Heat to boiling over medium-low heat, stirring often to prevent burning.
- Using a candy thermometer, heat mixture to 300-310F/148-154C degrees, until it reaches the hard crack stage (If no thermometer, test the mixture by dropping some of it in a cold bowl of water and if it hardens, it's ready). **Watch the pan closely, as the mixture will foam up the sides of pan. Take the pan off the heat briefly to allow foam to subside, then place pan back on heat to continue cooking. May have to turn heat down to low to prevent honey from burning.
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- Pour mixture into small candy molds or drop by teaspoons onto parchment paper or a silicon mat. Allow to cool until drops are hard and firm.
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