Acidulated Drops

Acidulated Drops is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic sweet (candy) of granulated sugar acidulated with tartaric acid that's rolled in icing sugar to finish. The full recipe is presented here and I hope you enjoy this classic British version of: Acidulated Drops.

prep time

10 minutes

cook time

15 minutes

Total Time:

25 minutes

Makes:

30

Rating:

Tags : British Recipes

This is a classic recipe for a Victorian version of Acidulated Drops that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction. Today, these sweets are still available, sold as acid drops.

Original Recipe

Boil a pint of clarified sugar, pour it on a slab, and mix with it a quarter of an ounce of tartaric acid. Fold the edges of the sugar over the acid, and continue to mix the acid in this way, but do not pull it. Roll it out in long sticks, cut into small drops and mix with sugar dust.—See Barley Sugar.

Modern Redaction

Ingredients:

500g granulated sugar
1 1/2 tsp tartaric acid
icing sugar, to coat

Method:

Add the sugar to a pan and heat gently until melted. Bring to a boil then take off the heat and pour over a marble slab. Scatter the tartaric acid over the top and when cool enough to handle fold the tartaric acid into the sugar.

This is best done by folding the edges of the sugar over the acid and pressing down. Continue with the folding and pressing process until the tartaric acid is completely incorporated into the melted sugar (do not pull the sugar). Cut off pieces of the acidulated sugar and roll with the heel of your hands into long sticks. Cut these into small drops, coat in icing sugar and store in an air-tight tin or jar.

Find more Traditional Victorian Recipes Here