Honey candies are plain and simple, yet they are just the thing if need a little sweet thing.<\/p>\n

I enjoy these especially when my throat is sore or when I have a cold. This is why I make sure to keep some in my fridge.\u00a0Unwrapped candies are best stored in the fridge. It will keep them dry and good for years. If you store your unwrapped candies outside they will soak up moisture (water) from the air and become opaque and whitish externally. This is why most candies come wrapped individually.<\/p>\n

Unlike most honey candies \u2013 that have about 0.1-0.3% honey \u2013 mine contain about 100 times that amount (roughly 30%) and you can easily see this as they are not clear with a tint of yellow but are honey colored, as seen below.<\/p>\n

<\/p>\n

Here is a very simple, corn syrup free recipe. In the video below I will show you how to make a corn syrup free honey candy. I will also coat apples with this candy – simple and fairly easy.<\/p>\n

Honey candy recipe<\/strong><\/span><\/p>\n

Utensils required:<\/strong><\/p>\n

1\/2 liter pot, stainless recommended<\/p>\n

A long handle mixing spoon (use wood or stainless – not plastic!)<\/p>\n

Candy thermometer or laser thermometer (don’t have any? – read this and do without!<\/a>)<\/p>\n

DIgital or mechanical weight\u00a0 0.1-0.01gram accuracy (not crucial but very useful<\/a>)<\/p>\n

A measuring cups and spoons set\u00a0 is very useful (but not a must!)<\/p>\n

Parchment paper\u00a0 – 1\/4 sheet will do<\/p>\n

Powdered sugar (if you blend sugar yourself add 2% cornstarch)<\/p>\n

Candy cutting bar – any cheap aluminum or stainless bar will do (or the back of a thick knife, but be careful!).\u00a0<\/p>\n

Ingredients<\/em><\/strong><\/p>\n

1\/3\u2019rd cups of sugar (70gr)<\/p>\n

1\/9\u2019th cups of corn syrup (~two table spoons)<\/p>\n

1\/9\u2019th cups of water
1\/9\u2019th cups of Honey<\/p>\n

\u00a0<\/p>\n

Cooking time<\/strong>: 20minutes<\/p>\n

Complexity Level<\/strong>: Simplest!<\/p>\n

\u00a0<\/p>\n

Protocol<\/em><\/strong><\/p>\n

Mix the sugar, corn syrup, honey and water in a small pot (0.5 liter size will do perfectly). Use a small burner or heating element so only the bottom of the pot is being heated. Allow the candy mix to reach 150\u00b0C or 300\u00b0F. As the temperature reaches the hard crack temp (150C) – turn off the heat. Pour the hot candy onto some parchment paper or oiled marble surface. Allow to cool for 20-30seconds. Cut the candy into squares using the back of a knife or a thin metal bar and allow to cool. Break the candy pieces and store in an air tight container.<\/p>\n

\u00a0<\/p>\n

Update: Lately (2018) more developments in the candy making has resulted in a smarter way to make honey candies. These candies are now far superior to my old honey candies. They do not have the old candies overheated after taste. They taste just like honey – and they are hard! I love these even more… \ud83d\ude42<\/p>\n

Note For Beginners<\/b>: Before you start please watch my 101 series<\/a> including the hazard video. Hot candy burns badly. So please be careful, work slowly and if a spill occurs quickly run cold tap water on it. Work slowly and be careful.\u00a0<\/p>\n

\u00a0<\/p>\n

Yours sweetly,<\/span><\/p>\n

Saar<\/p>\n\n\n

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Honey candies are plain and simple, yet they are just the thing if need a little sweet thing. I enjoy these especially when my throat is sore or when I have a cold. This is why I make sure to keep some in my fridge.\u00a0Unwrapped candies are best stored in the fridge. It will keep them dry and good for […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":33,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"jetpack_post_was_ever_published":false},"yoast_head":"\n