How to make Pear Drops

Pear drops are a classic British confectionery with a charming history. They date back to the 19th century and are known for their distinctive pear flavour and bright colors. Of all the sweets I remember in the old-fashioned shops, these are the ones that stand out the most mainly because by the time I had tried eating two or three of them at once, my mouth was horribly coloured and just had the most sickly flavour. Even so, having one or two at a time seems just right. They also form a sticky mass when left in a paper bag which used to drive mum mad when it came to trouser washing time!

Originally, these sweets were made using traditional boiling methods, where sugar was combined with water and flavourings, a technique that has roots in the candy-making practices of that era. The pear flavour was typically achieved through the use of natural fruit extracts or essences.

The sweets became popular in the UK as part of the wider growth of the confectionery industry during the Victorian era, when mass production techniques were developed, allowing for a variety of flavours and shapes. Their unique combination of a sweet and slightly tangy taste, along with a hard texture, made them a favorite among children and adults alike.

In the 20th century, pear drops maintained their popularity, often being sold in traditional sweet shops and later in bags from supermarkets. Today, they continue to be a nostalgic treat, often evoking memories of childhood for many.

A recipe for making pear drops, a classic British boiled sweet with a fruity flavour.

Ingredients:

• 500g (about 4 cups) granulated sugar
• 100ml (about 1/2 cup) water
• 1/2 tsp cream of tartar
• 1 tsp pear flavouring (or pear essence)
• Food coloring (yellow or green, optional)
• Cornstarch (for dusting)

Equipment Needed:

• Heavy-bottomed saucepan
• Measuring cups and spoons
• Candy thermometer
• Wooden spoon
• Baking sheet or marble slab
• Parchment paper
• Sifter (for dusting)
• Greaseproof paper (for wrapping, optional)

Preparation:

1. Preparation (10 minutes):
   • Prepare a baking sheet by lining it with parchment paper or dusting a marble slab with cornstarch.
   • Measure out all ingredients.
2. Cooking (15-20 minutes):
   • In a heavy-bottomed saucepan, combine the sugar, water, and cream of tartar.
   • Heat over medium heat, stirring until the sugar has dissolved.
   • Once dissolved, stop stirring and allow the mixture to boil. Use a candy thermometer to monitor the temperature.
   • Boil until the temperature reaches 150°C (302°F), the hard crack stage.
3. Adding flavour and Color (5 minutes):
   • Once at temperature, remove the pan from the heat.
   • Allow the mixture to cool slightly for a minute, then stir in the pear flavouring and food coloring (if using) quickly.
4. Shaping the Drops (10 minutes):
   • Pour the mixture onto the prepared baking sheet or marble slab.
   • Allow it to cool just enough to handle (be careful, as it will still be hot).
   • Grease your hands lightly with cornstarch and pull off small pieces to shape into drops (you can use a candy mold if you have one).
   • Alternatively, you can pour the mixture into molds or make a slab and break it into pieces once fully cooled.
5. Cooling and Storing (1-2 hours):
   • Let the pear drops cool completely.
   • Once cooled, dust with cornstarch to prevent sticking, and store in an airtight container. Optionally, wrap in greaseproof paper.

Total Time: About 1 hour