Lemon Shakeup Candy

By Ben · cooked up in Sprig

Citric acid and real lemon zest give this candy its jaw-tingling pucker — the kind that makes you squint and immediately reach for another piece. The sugar coating crackles between your teeth before melting into a bright, tart lemon rush that lingers on the back of your tongue. Each piece gets a double coat of the zesty powder mixture so the flavor hits hard from the first bite. Make a batch for a summer fair at home, a birthday treat station, or just because you want something that actually tastes like lemonade.

Ingredients

• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 3 tablespoons fresh lemon juice, strained
• 1 tablespoon finely grated lemon zest
• 1/2 teaspoon pure lemon extract
• 2 tablespoons unsalted butter, cut into cubes
• 1/4 teaspoon fine sea salt

• 1/2 cup superfine sugar
• 3 tablespoons citric acid powder
• 2 tablespoons powdered sugar, sifted
• 1 teaspoon finely grated lemon zest, dried 10 minutes at room temperature
• 1/8 teaspoon fine sea salt

• 4 drops yellow gel food coloring

Instructions

1. Line a rimmed baking sheet with a silicone mat or lightly greased parchment paper. Set it near your stovetop. Lightly grease a heat-safe silicone spatula and your candy thermometer with nonstick spray.
2. In a small bowl, whisk together all the shakeup powder coating ingredients — superfine sugar, citric acid powder, powdered sugar, dried lemon zest, and sea salt — until evenly combined. Pour into a shallow wide bowl and set aside.
3. Have all your candy base ingredients measured and within arm's reach before you begin cooking. Candy moves fast once it hits temperature and there is no time to search for anything mid-cook.

1. Combine the granulated sugar, corn syrup, and water in a medium heavy-bottomed saucepan over medium heat. Stir gently until the sugar dissolves, about 3 to 4 minutes, then stop stirring completely. Clip your candy thermometer to the side of the pan.
2. Increase heat to medium-high and cook without stirring until the mixture reaches 300°F (hard crack stage), about 12 to 15 minutes. Watch carefully — it can go from perfect to scorched quickly in the final stretch.
3. Remove from heat immediately. Carefully stir in the lemon juice, lemon zest, lemon extract, butter, and sea salt using your greased spatula. The mixture will bubble and spit — stand back slightly. Add yellow gel food coloring if using and stir to fully incorporate.
4. Working quickly, drop rounded teaspoon-sized portions of the hot candy onto the prepared baking sheet using two spoons or a small cookie scoop lightly spritzed with nonstick spray. Leave space between each piece. Allow to cool for 8 to 10 minutes until just firm enough to handle but still slightly warm.

1. Working in batches, drop 4 to 5 warm candy pieces into the bowl of shakeup powder. Toss to coat completely, pressing the powder gently onto the surface. Return coated pieces to the baking sheet and repeat with the remaining candy.
2. Once all pieces have their first coat and have cooled fully — about 5 more minutes — toss each piece in the powder coating a second time for a bold, generous layer that actually delivers that shakeup punch.
3. Transfer finished candies to a plate or airtight container lined with parchment. Store at room temperature, uncovered for the first hour to ensure the coating sets completely, then seal. Best consumed within 5 days before humidity can soften the coating.

Chef's tips

Nutrition (per serving, estimated)

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