Soor Ploom (Scottish Sour Green Boiled Sweets)

Instructions

1. Lightly oil a silicone mat or marble slab and a pair of kitchen scissors. Have the citric acid solution, extract and color measured and ready.
2. Combine the sugar, corn syrup and water in a heavy saucepan. Stir over medium heat until the sugar dissolves, then stop stirring.
3. Boil, brushing the pan sides down with a wet pastry brush, until a candy thermometer reads 300 F (149 C), the hard-crack stage; this takes about 20 minutes.
4. Remove from the heat. When the bubbling settles, stir in the coloring, lemon extract and citric acid solution carefully; it will sputter.
5. Pour onto the mat in small rounds about 2 cm across, or onto the slab in one sheet. Let the sheet cool 30 to 60 seconds until a skin forms but it is still pliable.
6. Cut the sheet into small pieces with the oiled scissors, or leave the rounds as drops. Cool completely about 30 minutes.
7. Dust lightly with powdered sugar and toss in a bowl to prevent sticking.