Sherbert Candies
(0 votes)
(0 votes)
Health Score:
35 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
46
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 46 cal. | (2 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0 mg | (0 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 0 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 0 mg | (0 %) | ||
| Calcium | 2 mg | (0 %) | ||
| Magnesium | 0 mg | (0 %) | ||
| Iron | 0 mg | (0 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
24
- Ingredients
- 1 cup granulated sugar
- ½ cup water
- ½ tsp cream of tartar
- ¾ tsp Lemon extract
- 2 tsps Citric acid
- natural, yellow Food coloring
- 1 Tbsp sunflower oil (for greasing)
- ½ cup powdered sugar (plus extra for serving)
How healthy are the main ingredients?
sugarPreparation steps
1.
Heat together the granulated sugar, water and cream of tartar in a saucepan set over a moderate heat.
2.
Once the sugar has dissolved, increase the heat and boil the syrup until it registers 149°C / 300F on a sugar thermometer. Remove from the heat and pour onto a silicone baking mat placed on a baking tray.
3.
Add the lemon extract, citric acid and a few drops of dye, mixing into the syrup with an oiled spatula or pastry scraper.
4.
Once cool enough to handle, shape and roll the syrup into a cylinder and prepare the icing sugar in a large mixing bowl.
5.
Oil a pair of kitchen scissors and cut the cylinder into individual drops, moving them to the icing sugar to prevent them sticking.
6.
Once all drops have been cut, remove them from the icing sugar, dusting off the excess. Let the drops cool and harden before serving with a dusting of icing sugar on top.
