Ingredients:

  • 1 cup white granulated sugar
  • 1/4 cup water
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 tsp fine sea salt
  • 1 tbsp cornstarch

Instructions:

  1. Line a baking sheet with parchment paper or a silicone mat. Note: lightly dust the parchment with cornstarch to stop sticking.
  2. Grate the lemon zest and squeeze the juice fresh.
  3. Combine the white granulated sugar, water, and lemon juice in your heavy saucepan.
  4. Stir over medium heat until the sugar dissolves completely.
  5. Stop stirring once the mixture begins to boil to prevent crystallization.
  6. Simmer undisturbed until the syrup reaches 300°F (149°C) or a drop in ice water forms a brittle ball that snaps.
  7. Remove the pan from heat immediately and stir in the sea salt and lemon zest.
  8. Drop small, penny sized rounds of the syrup onto the prepared sheet.
  9. Let the candies cool at room temperature for 1 hour until they are hard and dry.