Super Lemon Lollipops

Super Lemon Lollipops

Product Code: R0209

This recipe is courtesy of author and blogger Anita Chu and is from her cookbook "Lollipop Love - Sweet Indulgence with Chocolate, Caramel, and Sugar" . Anita says, "As a kid, I was a big fan of those lemon candies covered in an ultra sour powder that made your mouth pucker up. Citric Acid gives the same effect to these lollipops. You can use more citric acid in the sour powder if you like your candies really, really sour." For more from Anita, check-out her delightful blog, Dessert First.

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INGREDIENTS

Lollipops:
1 cup/200 g sugar
1/2 cup/120 ml water
1/4 cup/60 ml light corn syrup
1 1/4 tsp citric acid
3/4 tsp LorAnn lemon oil
few drops yellow food coloring

Sour Powder:
1/2 cup/50 g confectioners' sugar
2 tsp citric acid

DIRECTIONS

For the lollipops: 
  1. Coat the lollipop molds with nonstick cooking spray. Place lollipop sticks in the molds. 
  2. Combine the sugar, water, and corn syrup in a large, heavy saucepan. Bring to a boil over medium-high heat. 
  3. Continue cooking until the mixture reaches 300°F/149°C (hard-crack stage). Immediately remove the saucepan from the heat. 
  4. Add the citric acid, lemon oil, and food coloring and stir to combine. (Be careful to keep your face away from the pan, as the fumes can sting your eyes.) 
  5. Pour the mixture into a heatproof measuring container with a spout. or a candy funnel. Divide the mixture among the prepared molds. 
  6. Let the lollipops cool and harden, about 15 minutes, before removing them from the molds.

For the Sour Powder:
  1. Mix the confectioner's sugar and citric acid together in a bowl 
  2. Dip the lollipops in the mixture to coat 

Yield: 24 small or 10 big round lollipops

Storage: wrap in cellophane bags, twist-tied shut in a cool, dry place for up to one month

Super Lemon Lollipops


Super Lemon Lollipops
By
This recipe is courtesy of author and blogger Anita Chu and is from her cookbook "Lollipop Love - Sweet Indulgence with Chocolate, Caramel, and Sugar" .
Ingredients
  • 1 cup/200 g sugar
  • 1/2 cup/120 ml water
  • 1/4 cup/60 ml light corn syrup
  • 1 1/4 tsp citric acid
  • 3/4 tsp LorAnn lemon oil
  • few drops yellow food coloring
  • 1/2 cup/50 g confectioners' sugar
  • 2 tsp citric acid
1. Coat the lollipop molds with nonstick cooking spray. Place lollipop sticks in the molds.2. Combine the sugar, water, and corn syrup in a large, heavy saucepan. Bring to a boil over medium-high heat.3. Continue cooking until the mixture reaches 300°F/149°C (hard-crack stage). Immediately remove the saucepan from the heat.4. Add the citric acid, lemon oil, and food coloring and stir to combine. (Be careful to keep your face away from the pan, as the fumes can sting your eyes.)5. Pour the mixture into a heatproof measuring container with a spout. or a candy funnel. Divide the mixture among the prepared molds.6. Let the lollipops cool and harden, about 15 minutes, before removing them from the molds.7. For the Sour Powder: mix the confectioner's sugar and citric acid together in a bowl8. Dip the lollipops in the mixture to coat. Storage: wrap in cellophane bags, twist-tied shut in a cool, dry place for up to one month
Prep time:
Cook time:
Total time:
Yield: 24 small or 10 big round lollipops
(Based on 5 vote(s))
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Michael From Montana
Delicious!
August 20, 2019
Tried this tonight. Used honey in place of corn syrup (1:1) and followed tips to add citric acid and other ingredients after cooling to 265°F. They are delicious! Great for a sore throat :]
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Heidi From United States
No flavor only Citric acid
June 4, 2019
I did everything expect wait to 265 cause it didn’t say that. I added twice the flavor as it asked for because if you want them to have any flavor you have to. My suckers taste like Citric acid With no flavor of what it was suppose to be. Please help!!!
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Linda From United States
Citric acid makes it burn.
May 27, 2019
The Cedric acid makes the sugar burn, then it tastes terrible. It was suggested to not add the citric acid until 265 degrees. Still burned. Will try again after cools off to 250 degrees. Those instructions should be in the recipe.
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John friend From United States
Citric acid burns out of really low temperature?
December 27, 2018
When I made the candy I put the citric acid in before I cooked the sugar. The second time I put the citric acid into the hot liquid and it burn. What am I doing wrong?

LorAnn's Response: Hello, John. Citric acid will burn if it is added too soon. We recommend adding it to the cooked sugar once the temperature has dropped below 265F. If you would like additional assistance, please contact Customer Care at 1-800-882-0215.
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