🍬 Sour Candy
Sour candies are small sugar sweets coated in or flavoured with citric acid, so the first taste is sharply sour and the finish is sweet. They are made from sugar and corn syrup cooked to a firm candy, shaped in moulds and tossed in a sour sugar coating. They come in bright fruit flavours and are eaten as a snack or treat.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 200 g sugar
- 100 g corn syrup
- 60 ml water
- 1 tsp citric acid, plus 1 tsp for coating
- Few drops fruit flavouring and food colouring
- 50 g sugar, for coating
Method
- Lightly oil small candy moulds.
- Heat the sugar, corn syrup and water, stirring until dissolved, then boil without stirring to 150 °C.
- Remove from the heat and quickly stir in the flavouring, colouring and 1 tsp citric acid.
- Pour into the moulds and leave to set for 30 minutes.
- Mix the coating sugar with the remaining citric acid and toss the candies in it.
How to make it lighter
- Portion out a small handful instead of eating from the bag.
- Sour candies are almost pure sugar — count them as a treat in your daily budget.
- Make smaller pieces so a portion lasts longer.
History
Sour candies are sold in sweet shops and supermarkets around the world, with countless shapes and fruit flavours.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Sour Candy and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →