-Nancy Speicher DPXX20A
2 c Sugar
1 c Light corn syrup
1/2 c Water
1/2 ts Oil of lemon*
2 dr Yellow food coloring
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, corn 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 and yellow food
coloring 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. Store in layers, separated
by aluminum foil, in a tight-fitting container.
Orange Drops - Follow above directions for Lemon Drops, increasing
the yellow food coloring to 1/4 tsp and adding 2 drops red food
coloring and 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 any drug store. You can also substitute 1 1/2 tsp lemon extract or
orange extract for the oils, if you wish.
