These sour rock candy drops bring back childhood memories of jaw-stretching deliciousness!
- 1 hr + cooling
- Makes about 70
- 500g packet icing sugar, sifted
- 250ml sugar
- 125ml water
- 3ml cream of tartar
- 5ml lemon juice
- 8ml tartaric acid
- Place the icing sugar in a 30cm dish and smooth out. Use the back of a ¼ tsp measuring spoon to make
holes all over. This will be the mould for the candies (see image on the right).
- Heat the sugar, water and cream of tartar in a medium saucepan on medium-high, stirring until dissolved. Bring to a boil and cook for about 15 minutes, until it reaches hard crack stage (see tip) or 150°C on a sugar thermometer.
- Mix in lemon juice and tartaric acid. Stir for a minute or two until it thickens to a golden syrup consistency (otherwise it will simply run out of the piping bag). Spoon into a piping bag fitted with a 5mm round opening. Pipe into the icing sugar holes (it pipes quite quickly). Cool completely. When hard, coat the tops with the icing sugar, then remove.
- Add a drop or two of food colouring of your choice when adding the lemon juice. We’ve made a
few batches to achieve all the colours.
- Icing sugar can be re-used: simply sift when done.
- If you don’t have a sugar thermometer, test for hard crack stage by dropping some of the hot
syrup into ice water. It should form brittle threads that break when bent. Alternatively, bite it to see if
it cracks. (If it gets stuck between your teeth, it’s not ready!)
Did you know?
Tartaric acid and cream of tartar aren’t the same thing. Cream of tartar is made from tartaric acid mixed with potassium hydroxide. This partially neutralises the tartaric acid, making it less acidic than cream of tartar.
Replace tartaric acid with double the amount of cream of tartar, or replace cream of tartar by using half the amount
of tartaric acid.
FEATURE: MARGIE ELS-BURGER PHOTOS: DYLAN SWART
Magazine issue date: November, 2019