Lemon Drop Lollipops

Lemon drops take their name from the bright, puckery citrus hit that defined classic American hard candy. These lollipops bottle that same spark with lemon extract and citric acid cooked into a glassy sugar shell.

Serves 6 · 15 min prep · 15 min cook

Estimate for one serving

• 160 cal
• 12g protein
• 42g carbs
• 8g fat
• 3g fiber

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Ingredients

• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1 1/2 tsp lemon extract
• 1/2 tsp citric acid
• 1/8 tsp yellow gel food coloring
• 12 lollipop sticks
• as needed nonstick cooking spray

Instructions

1. 1Lightly spray a lollipop mold or a parchment-lined baking sheet with nonstick cooking spray. Arrange the lollipop sticks in the molds or on the sheet, spaced well apart.
2. 2Combine the granulated sugar, light corn syrup, and water in a small heavy saucepan. Stir over medium heat just until the sugar dissolves and the liquid turns clear.
3. 3Attach a candy thermometer and bring the mixture to a boil over medium-high heat without further stirring. Cook until the temperature reaches exactly 300°F hard-crack stage.
4. 4Take the pan off the heat and let the bubbles calm for 20 seconds. Stir in the lemon extract, citric acid, and yellow gel food coloring until the syrup is bright and evenly tinted.
5. 5Working quickly, spoon or carefully pour small rounds of the hot lemon syrup over each stick, forming 1 1/2-inch discs. If using a free-form sheet, shape neat circles with the back of a spoon.
6. 6Allow the lollipops to cool undisturbed at room temperature for 25 to 35 minutes until they are fully hardened and release cleanly from the mold or parchment.
7. 7Gently twist each stick to free the finished pops. If any edges are sharp, smooth them with a quick pass of a warm spoon.
8. 8Wrap individual lollipops in small cellophane bags or parchment twists and store in a cool dry place so the sour-lemon crunch stays intact.