Homemade Sweets: Lemon Drops

These lemon drops are a classic and are a fun introduction into sweet making. They are a bit more complicated than my usual recipes because they require very specific temperatures and processes to turn the sugar into sweets. You will need the right equipment which includes a marble slab and a sugar thermometer. But if you’re up for a challenge then this recipe is for you!

Once you’ve conquered this recipe you can experiment by trying different flavours. All you need to do is swap out the lemon oil extract for another flavour (for example orange or mint) and change the food colouring to match the flavour.

Make sure you get the lemon oil extract that is edible! There are essential oils that are for things like candles and you definitely do not want to be eating that. You are looking for a good quality lemon oil extract such as one by Nielsen Massey.

Once your lemon drops have set you can store them in a glass jar or a paper bag. They also make a nice gift when presented in either of these ways.

If you like lemon but want a recipe that is a bit easier you can try my Vegan Lemon Loaf Cake Recipe.

Homemade Sweets: Lemon Drops
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Homemade Sweets: Lemon Drops

Difficulty: Difficult

Ingredients

  • 600g Caster Sugar

  • 1 tbsp Liquid Glucose

  • 150ml Water

  • 1/2 tsp Lemon Oil extract, plus extra for greasing

  • Yellow Gel Food Colouring

  • Ice for an ice bath

Directions

  • Grease a marble slab, metal scraper and scissors with the oil. Prepare an ice bath.
  • Combine the 400g of the sugar (leaving 200g aside for later), glucose and water in a pan and bring to the boil. Once boiling, turn down to medium and cook until a sugar thermometer reaches 143ºc. DO NOT MIX while it is cooking.
  • Remove the pan from the heat and add the food colouring and lemon oil, stirring until it stops bubbling. Put the pan in the ice bath.
  • Pour the sugar syrup onto the marble slab and leave until a skin forms. Use the metal scraper to fold the edges into the middle of the slab.
  • Once the sugar has cooled enough to handle, oil your hands and work the sugar into a cylinder. Pull from either end, hold both ends up to form a U shape and twist together. Repeat this for about 15 minutes until the rope becomes opaque and very light in colour. Keep working it or it will set.
  • Pull the syrup into a long thin strand, fold in half and half again and twist the four strands together. Pull until 2cm thick. Use the oiled scissors to cut small even pieces.  
  • Roll each piece to make an oval shape. Pinch both end to turn into lemons. Roll in the remaining caster sugar to coat and leave to set. Store in pretty glass jars.

Homemade lemon drops pinterest