Pucker up and try some homemade sour cherry candy. This candy packs a two-fold sour punch by including tangy citric acid both in the candy and in the sugar coating. Use these sour cherry candies as a garnish, eat them out of hand or give them as a gift. The most important thing to remember: watch the sugar as it cooks; it only takes a second to burn. The citric acid in this recipe gives the candies their sour punch.
Set the saucepan over medium heat and add the sugar, corn syrup, water and cream of tartar. Cover a baking pan with a sheet of wax paper.
Clip the candy thermometer to the side of the pot so the tip sits inside the melting sugar but does not touch the bottom or side of the pot.
Stir with a wooden spoon until the sugar melts and begins to boil. Do not touch the candy until the temperature reaches 300 degrees F.
Remove the pot from the heat and watch the thermometer until it reads 275 degrees F.
Stir in one teaspoon cherry candy oil, two teaspoons citric acid (sour salt) and red food coloring until the candy reaches the desired color.
Pour the syrup while still warm onto the wax paper on the baking pan and let it cool completely.
Combine the remaining citric acid with the powdered sugar in a brown paper bag and shake to combine.
Lay a second sheet of wax paper over the cooled candy and gently tap this top sheet of wax paper with a hammer to break the candy into pieces.
Place the candy pieces into the paper bag and shake to coat them with the sweet and sour mixture. Serve immediately. Store leftover candy in an airtight container for up to one week at room temperature.
Look for citric acid in Kosher food markets or sections of larger grocery stores where it could be labeled as "sour salt." Craft and candy stores sell artificial oil flavorings for use in candy making. Do not substitute alcohol-based extract.