Candy Drops


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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pound of Sugar
  • Water to Dilute
  • Flavoring Extract to Taste


These are favorite Candies with the Creoles, and very easy to make. They may be of any size, a lozenge, a tablet or a drop, and they may also be of any color. Pound and sift a pound of sugar that has been doubly refined, first through a coarse and then through a fine sieve. Put it in an earthen vessel, and add the flavoring Extract, whether of Lemon, Orange Cinnamon, Cloves, Rose or Violet or Vanilla or Carmine. Dilute the sugar with a little water and the liquid. It must not be too thin, or it will run, or too thick, or it cannot be poured easily, but a nice, rather stiff paste. Set the saucepan on the fire, being careful to select a saucepan that has a spout. As soon as the mixture begins to bubble up about the sides of the saucepan, stir it once well and take from the fire, and drop it in small lumps through the sprout of the saucepan upon sheets of tin, and let it stand two hours to dry. As they become hard and brilliant, take them out, else they will lose their flavor.