
A historical confectionery from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Be sure not to let it boil.
Preserved exactly as written in the original source
Use currant juice instead of water, to moisten a quantity of sugar
Put it in a pan and heat, stirring constantly; be sure not to let it boil
Mix a very little more sugar, let it warm with the rest a moment
With a smooth stick, drop on paper
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Modern guidance to help you succeed with this vintage recipe
This recipe creates a simple sugar candy through careful temperature control. By heating sugar dissolved in currant juice without boiling, you're concentrating the mixture to the 'soft ball' stage (235-240°F), where sugar forms a pliable structure. Adding extra sugar at the end increases viscosity, creating a mixture thick enough to hold its shape when dropped. The natural pectin in currant juice helps stabilize the drops and prevents excessive crystallization.
Once fully set and dried (about 2-4 hours at room temperature), the drops can be made up to 2 weeks ahead. Store in an airtight container with parchment paper between layers to prevent sticking.
Store the currant drops in an airtight container at room temperature for up to 2 weeks. Layer between sheets of parchment paper to prevent sticking. Do not refrigerate, as moisture will make them sticky. If drops become tacky, dust lightly with powdered sugar before serving.
AI-generated tips from Chef Cecil's culinary database
Once fully set and dried (about 2-4 hours at room temperature), the drops can be made up to 2 weeks ahead. Store in an airtight container with parchment paper between layers to prevent sticking.
Store the currant drops in an airtight container at room temperature for up to 2 weeks. Layer between sheets of parchment paper to prevent sticking. Do not refrigerate, as moisture will make them sticky. If drops become tacky, dust lightly with powdered sugar before serving.