Sour candies can be addictive! This is one of the things that one must do in industrial quantities, because we always, always want more. It’s a necessary element for dessert tables alongside with cakes and biscuits filled vases. You’ll be also be giving a lot of color and flavor to the party.

They are also perfect for sweet lovers (like me!) lovers and having them at home guarantees hours and hours of satisfaction :-p

They’re very easy to make, it’s worth a try to show off at parties or keep the house quiet for a while (if you have kids at home of course).

To make your own version of the bitter sweet jellies just like the ones we love to eat at the movies, you’ll just need to add a cake-flavored jelly. Food coloring will set the mood, and the citric acid along with the sweets will improve acidity. If you’re looking for a more old-fashioned option, just use lollipop candy or stiff candies.

Let’s get baking!

  • Beat together, in a saucepan, four parts jam, three parts sugar and two parts water and add about one packet of unflavored gelatin for every 1 cup of jam mixture.
  • Turn the burner to medium heat and bring the mixture to a boil, stirring constantly. Once the mixture has boiled, continue stirring for 2 more minutes.
  • Remove the sour caramel mixture from the heat and insert a cooking thermometer into the mixture. Wait for the temperature to reach about 260F. Now, add a pinch or more of citric acid (depending on how sour you like your candy). You can also add one or two drops of food coloring at this stage.
  • Pour the sour caramel mixture into the pan with butter. Place the pan in the fridge for about 3 hours.
  • Mix equal parts of cornstarch and powdered sugar and disperse this mixture on a large piece of wax paper.
  • In a shallow bowl, mix a tablespoon or two of granulated sugar, as well as a pinch or two of citric acid.
  • Remove the sour caramel from the fridge and use a knife to loosen the sides. Gently remove the firm block from the pan and place it on the dusted wax paper. Turn the block so that both sides are covered with the cornstarch and powdered sugar mixture.
  • Cut the block into 1-inch squares, and then dredge each piece of sour candy into the bowl of granulated sugar and citric acid combined. Turn each candy up so that both pieces are covered.
  • Dry the tart sweet chunks on a wire rack until they harden and then store in an airtight container.