ADVERTISEMENT
2. In a stainless steel or copper saucepan, combine the granulated sugar, water, and cream of tartar. Place the saucepan over medium to medium-high heat and stir occasionally until the sugar dissolves completely.
3. Attach a candy thermometer to the side of the saucepan and monitor the temperature closely. Continue heating the mixture until it reaches precisely 300°F (hard crack stage).
4. Once the temperature is achieved, remove the saucepan from heat immediately and pour the hot mixture onto your prepared silicone mat or marble surface, making sure to spread it out evenly.
5. With your oiled spatula, carefully mix in the lemon extract, citric acid, and a small drop of yellow gel food coloring, blending well until combined.
6. When the mixture has cooled enough to handle but is still pliable, quickly shape it into a long rope. Work fast, as it will harden rapidly!
7. Using the oiled kitchen shears, cut the rope into small, bite-sized pieces. Immediately drop each piece into the coating sugar to prevent them from sticking together.
8. Give the pieces a gentle shake to sift off any excess sugar, then allow the candies to cool completely until they harden fully.
ADVERTISEMENT
