arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Sweet & Sour Candy Delights

Written By Dezi Loochkartt 30 Mar 2022
Sweet & Sour Candy Delights

INGREDIENTS
Candy:

  • 2 cups granulated sugar
  • 2⁄3 cup light corn syrup
  • ¾ cup water
  • 2-4 drops (subjective) OOOFlavors Lemon Lime MCT Oil Flavoring
  • 6 to 8 drops Yellow Liquid Food Coloring
  • 1-3 drops (subjective) OOOFlavors Citric Acid Flavoring

Coating:

  • ½ cup fine sugar (or granulated sugar pulsed a few times in a food processor)
  • 1-3 drops (subjective) OOOFlavors Citric Acid Flavoring

Equipment:
Candy Thermometer


DIRECTIONS
1. Line a cookie sheet/jelly roll pan with foil and lightly oil or spray with non-stick
cooking spray, such as PAM®.
2. In a 2-quart saucepan, mix together sugar, corn syrup, and water. Stir over
medium heat until sugar dissolves.
3. Insert candy thermometer, making certain it does not touch the bottom of the
pan. Bring mixture to a boil without stirring.
4. Early in the cooking process, “wash down” any sugar crystals that form on the
sides of the pan with a wet pastry brush.
5. Continue to cook the syrup without stirring. Remove from heat precisely at
298°F.
6. Cool mixture to 265°F, then stir in the Yellow Liquid Food Coloring,
OOOFlavors Lemon Lime MCT Oil Flavoring, and OOOFlavors Citric
Acid Flavoring.
7. Carefully pour hot syrup onto the prepared cookie sheet. As the sugar mixture
begins to set, score bite-sized squares with a large knife. (If candy has
hardened too much, place in a 185°F oven for a few minutes to soften.) Once
candy is completely cool, cover scored slab with a piece of wax paper and
use the heel of a large knife to break into pieces.
8. In a small bowl, stir together coating ingredients. Toss lemon drops in coating
and shake off excess. Store candy in an airtight container in a cool, dry place.
Do not refrigerate.

Note: Before making candy, it’s always a good idea to test the accuracy of your
thermometer. To do this, fill a pot of water and clip on the thermometer. Bring the water to a boil. At sea level, water boils at 212°F; if the reading on your thermometer is higher or lower, take the difference into account when testing the temperature of your sugar syrup. Have all ingredients and tools assembled and within easy reach of the stove. Metal spoons and measuring utensils are recommended.