Ingredients Jump to Instructions ↓

  1. 1/2c Water

  2. 1 1/3c Sugar

  3. 1/4ts Cream of tartar

  4. 1/2ts Lemon extract Powdered sugar

Instructions Jump to Ingredients ↑

  1. + Directions : In a heavy-bottomed saucepan, combine water and sugar, cook over medium heat stirring to dissolve sugar. Bring to boul. Add cream of tartar and continue boiling until syrup reaches soft crack stage, 270 F (140 C) on candy thermometer. Remove immediately from heat - syrup should stay a pale yellow color. Add lemon extract and tartaric acid. Pour syrup onto an oiled slab or into a dish. Using two wooden spoons, work into a toffee. Continue working until toffee becomes cool enough to handle with oiled hands. Pull toffee into a long roll. With oiled scissors, cut off small pieces and shape with your hands into drops. Coat with powdered sugar and allow the drops to cool and dry thoroughly. Store in airtight containers. Makes about 1/2 lb.


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