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Before you jump to Homeade Lemon Drops recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.
A lot of us think that comfort foods are not good for us and that we have to keep away from them. At times, if your comfort food is a high sugar food or another junk food, this is true. At times, comfort foods can be very healthy and good for us to consume. Several foods really do improve your mood when you eat them. If you seem to feel a little bit down and need a happiness pick me up, try a couple of these.
Some grains are actually wonderful for fighting off bad moods. Quinoa, barley, millet, etc are terrific at helping you feel happier. These grains fill you up better and that can help you with your moods as well. Feeling starved can be terrible! The reason these grains are so great for your mood is that they are not difficult to digest. These foods are easier to digest than others which helps kick start a rise in your blood glucose which in turn kicks up your mood to a happier place.
As you can see, you don’t have to turn to junk food or foods that are terrible for you to feel better! Go with these hints instead!
We hope you got insight from reading it, now let’s go back to homeade lemon drops recipe. To make homeade lemon drops you only need 12 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Homeade Lemon Drops:
- You need 1 cup sugar
- You need 1/2 cup water
- Take 1/2 tsp cream of tartar
- You need 2 tsp citric acid (I use Ball's fruit fresh produce protector from the canning section at the grocery store)
- Use 1 tsp lemon extract
- Provide 3 to 4 drops of yellow food coloring
- Take 1/4 cup powdered sugar
- Prepare 1 Silpat silicone sheet
- Prepare 1 nonstick cooking spray
- Take 1 kitchen scissors
- Provide 1 handheld kitchen scraper or large flat dull knife
- Prepare 1 candy thermometer
Steps to make Homeade Lemon Drops:
- Set your silicone Silpat mat out on the counter (I put mine on a large baking sheet).
- Grease your kitchen scissors and kitchen scraper or knife with nonstick cooking spray. Set aside.
- In a medium sized saucepan combine the sugar, water and cream of tartar. Continually stir the sugar mixture until the sugar dissolves. After the sugar dissolves, let the sugar boil without stirring until it reaches the hard crack stage on your candy thermometer. (149°C/300°F)
- Once the sugar reaches the hard crack stage take the pan off the heat and immediately pour it onto your Silpat silicone mat.
- Now is the the time to work fast!!! Quickly add the citric acid, food coloring and lemon extract to the hot sugar.
- With your buttered kitchen scraper, fold the sugar over itself as if kneading repeatedly to mix thoroughly.
- Once the sugar is all mixed with flavorings, the sugar should be starting to cool enough to handle but yet still very warm and soft.
- You'll notice that the sugar wont stick as much to the mat once it starts cooling and its easier to fold and form.
- Take small sections of the warm sugar and roll into ropes.
- Using your buttered kitchen scissors, cut small pieces off of the sugar rope and immediately roll into small drops/balls. Set aside on a baking sheet lined with parchment paper.
- After making all the drops, roll them in the powdered sugar to keep them from sticking together and a little sweetness.
- These do well when they're stored in an airtight container and keep for up to 3 months.
- Sugar Tips
- If the sugar starts to harden up while you are trying to roll the drops, place the sugar on the Silpat silicone mat on top of a baking sheet into the oven at 200° for 2 to 3 minutes to soften it. I had to do this a few times. Remember, sugar hardens fast so you have to work quickly.
- You can also make sugar curls while you are working with forming the warm sugar. While the sugar is nice and warm, pull it gently into a long thin string and wrap it around a greased wooden spoon. Wait 1 minute for the sugar to cool then gently remove the curl and use for your favorite dessert as a fancy garnish!
- (Adapted from Chocswirl blog)
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