Free Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable by Anita Chu Page B

sugar and ½ cup cornstarch in a bowl.
    7.
Turn out Turkish delight onto a clean surface. Using a sharp, oiled knife, cut into 1-inch pieces.
    8.
Toss pieces in confectioners’ sugar mixture.
    Yield:
    About 60 pieces
    Storage:
    Serve immediately or store in airtight container between layers of wax paper for up to 3 days.

ACID DROPS
    General Description:
    These shiny, brilliantly colored candies are a cornerstone of British confectionery, or boiled sweets , as the British call them. They have a light tangy flavor from the added citric acid, but many variations of colors and flavors exist. Some of the most popular are fruit drops, especially pear drops , which are colored yellow and purple, and barley sugars , which are flavored with barley. The French make versions of these drop candies that are flavored with fruit juices or floral essences.
    History:
    Clear drop candies were one of the first candies made by boiling sugar. British confectioners learned that adding acids such as lemon juice or cream of tartar to cooking syrup keeps sugar from crystallizing, hence the name acid drops . Originally, drop candies were formed by cutting the hot candy mixture into drops; in the mid-1800s, machines automated the process and molded the candies into various shapes and embossed designs.
    Serving Suggestions:
    Substitute other flavors for the lemon extract to make a variety of acid drops. You can also color the drops to coordinate with the color scheme of a wedding or dinner party. Serve them in candy bowls at afternoon tea or as after-dinner sweets.
    Candy-Making Notes:
    Candy-flavoring extracts or oils are the best for hard candy, but regular extracts from your supermarket will work. Wait until the mixture has cooled slightly before adding them so that they do not evaporate in the heat. Be extremely careful when working the hot candy mixture. Use lozenge molds if desired.
    Recipe:

Lemon Drops
    1 cup sugar
    ½ teaspoon cream of tartar
    2 teaspoons citric acid (crystals or powdered)
    ½ teaspoon lemon extract
    Few drops yellow food coloring
    Confectioners’ sugar for rolling
    1.
Coat a large baking pan or marble slab with cooking spray. Lightly spray a pair of kitchen shears.
    2.
Combine sugar, cream of tartar, and ½ cup water in a saucepan. Bring to a boil over medium-high heat.
    3.
Continue cooking until the mixture reaches 300°F, hard crack stage. Immediately remove saucepan from heat.
    4.
Pour candy onto the baking pan or marble slab. Sprinkle the citric acid, lemon extract, and food coloring over the candy.
    5.
Using a bench scraper or metal spatula, turn the mass in on itself until the citric acid and coloring have been distributed evenly.
    6.
Let the candy rest until it is cool enough to handle, but do not let it harden completely.
    7.
Roll the candy into long ropes. Cut the ropes into small pieces and roll them in the confectioners’ sugar to coat before letting them fully harden on a clean baking sheet.
    Yield:
    About 50 pieces
    Storage:
    Store in an airtight container for up to 3 months.
    Variation:

Sour Lemon Drops
    For extra sour lemon candy, roll the drops in sherbet powder instead of confectioners’ sugar.

BUTTERSCOTCH DROPS
    General Description:
    Golden, soft butterscotch drops are a cross between caramels and toffee drops . They are made with nearly the same ingredients as English toffee , but the mixture is cooked to 270°F, or soft crack, which results in a softer, chewier candy. Butterscotch has become known as a flavor, similar to caramel. The two flavorsare commonly confused, but butterscotch, unlike caramel, derives its rich, deep flavor from brown sugar.
    History:
    It is likely that the name butterscotch comes from the word scotch , which meant “to cut or score” in the early 1800s, when butterscotch was invented. Butterscotch candy was scored while it was still cooling so that it could be broken into pieces when hard. Early butterscotch recipes called for white granulated sugar, but today most use brown