For a few years, my son could only have honey as a sweetener, which meant store-bought candy was out of the question. (This was on the advice of his pediatrician who placed him on the Specific Carbohydrate Diet because he had non-responsive celiac disease and was a very sick little boy. The diet worked wonders and he is now a healthy child with no more stomach aches or for that matter, asthma. It’s a fabulous diet!)
I did a lot of experimenting, trying to come up with treats that I could make him. Here are two of his favorites: Honey & Vinegar Candy and Honey Nut Butter Candy; both are fairly easy to whip up when the urge for a sweet treat arises.
One thing that no one ever seems to mention when it comes to making (well, eating!) most honey based candy is that it quickly goes from crunchy to chewy in your mouth. This is more noticeable with the Honey & Vinegar Candy than the Honey Nut Butter Candy, but because of this reason, I recommend these for older children and even then, be sure to break into small serving sizes. The texture of the Honey & Vinegar reminds me quite a bit of the Sugar Babies that I bought as a kid, if that gives you some idea of the chew-factor!
Honey Nut Butter Candy
This first easy honey candy recipe is inspired by “Glass Candy” from the cookbook Grain Free Gourmet by Jodi Bager and Jenny Lass. I love their cookbooks and highly recommend anyone that wants to cook grain-free and refined-sugar-free own a copy of both! Mine are well worn and worth every penny I spent and then some!
- 1 cup honey
- 1/2 teaspoon pure vanilla extract
- 1/4 cup nut butter (I used crunchy almond butter here, you can also use peanut butter, cashew butter, sunbutter, etc)
Pour the honey into a heavy saucepan. Place pan over medium heat until mixture starts to boil. Adjust the heat lower if needed and let boil until honey reaches 300 degrees F (hard crack stage.) This takes around twenty minutes.
Remove from heat, add vanilla and nut butter. Stir thoroughly then immediately pour onto a parchment lined baking sheet. Place in freezer or refrigerator to cool. Once completely chilled, break into long strips, then break those again into smaller, bite-sized pieces. Store in freezer.
Honey & Vinegar Candy
I’m always looking for ways to use some of my infused vinegars, such as Blackberry Vinegar, and this easy honey candy recipe fits the bill perfectly! For the batch pictured above, I used blueberry infused vinegar (made exactly like the blackberry version.)
- 1 cup honey
- 1/4 cup apple cider vinegar (or fruit infused vinegar)
- (optional) 1/2 teaspoon pure vanilla extract
Pour the honey and vinegar into a heavy saucepan. Place pan over medium heat until mixture starts to boil. Adjust the heat lower if needed and let boil until honey reaches 300 degrees F (hard crack stage.)
Remove from heat, add vanilla, if desired. Immediately pour onto a parchment lined baking sheet. Place in freezer or refrigerator to cool.
Once completely chilled, break into long strips, then break those again into smaller, bite-sized pieces. Store in freezer. These start off crunchy, but turn rather chewy after a few seconds!
A few tips to remember:
- Be sure to calibrate your candy thermometer periodically. Dip the tip of it in a small pot of boiling water (you can do this while cooking pasta too, as a time saver) and let it stay for a few minutes without touching the sides or bottom. It should read 212 degrees F (at sea level). My candy thermometer happens to be ten degrees off! So, I have to keep that in mind when making candies and adjust accordingly. It WILL make a difference in your recipe. (For more information on this, check out Ray’s comment below.)
- Honey can scorch and burn if heated too high – be sure to stay nearby and keep checking the temperature with your candy thermometer.
- Store honey based candies in the freezer (in single layers, between parchment paper) until right before ready to eat.
- You can also pour the hot candy into lollipop molds. (Just remember the “chew factor” for small kids!)
- Try different flavored extracts instead of vanilla – such as: lemon or peppermint for a great taste variation.
- Fill your still-hot pot with warm, soapy water soon after pouring out the candy and let it soak for a while in your sink – it will make cleaning up infinitely easier!
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FAQs
Honey crystals are made from the combination of sugars and pollen found in raw honey which is why they are sometimes called 'candy', for their sweetness. These crystals form when honey is kept at cold temperatures - just like ice on a lake, sugars will clump together and rise to the top.
What are the ingredients in bitter honey candy? ›
Corn Syrup, Sugar, Skim Milk, Hydrogenated Coconut Oil, Almonds, Whey (from milk), Honey, Egg Whites, Salt, Modified Soy Protein, Natural Flavor, TBHQ and Citric Acid (to preserve freshness).
How do you make honey candy in breath of the wild? ›
Breath of the Wild
Energizing Honey Candies are made by Cooking at least one Courser Bee Honey together in a Cooking Pot. Since they're composed entirely of Courser Bee Honey, there is no default version of Honey Candies, as all results grant the energizing effect.
What is the hard crack temperature for honey? ›
It'll become darker and harder to stir. If you have a candy thermometer, watch for the “hard-crack point” or 300º F. (You can also stop cooking the honey at around 250º to get a taffy-like candy.)
Can honey go bad? ›
“Honey does not spoil, however for best quality, the USDA recommends storing honey for up to 12 months,” Amidor says. “After that time, it remains safe but the quality may not be as good. If the honey becomes cloudy, crystallized or solidified this is not a food safety concern.”
Is honey candy good for you? ›
Yes, honey candy is healthy! Honey is high in antioxidants and has anti-inflammatory properties. It also has a high level of nutrients like vitamins and minerals.
What is the oldest candy? ›
The first candy was used by the Ancient Egyptians for cult purposes. In ancient times, Egyptians, Arabs, and Chinese made candies with fruits and nuts that caramelized with honey. The two oldest candy types are licorice and ginger. The historical roots of licorice are found in the early years of man's appearance.
Who makes bit of honey candy? ›
Bit-O-Honey is made by Spangler Candy Company, Bryan, OH 43506. This product is OU Dairy kosher certified.
Does pure honey go candy? ›
Honey Crystallisation is a natural phenomenon. Crystallisation is when the sugar separates from the water and it looks like candy. Candied honey will look paler than liquid honey. The sugar in honey is formed from glucose and fructose.
What kind of candy is bit of honey? ›
Bit-O-Honey is a honey-flavored taffy with almond — sold either as a candy bar or individually wrapped, bite-sized candies, available in bags or theater-size boxes.
Honey Candy is a common food item in Adopt Me! that can be obtained through collecting the candy shot out from a BEES! Blaster. It can otherwise be obtained through trading. BEES!
Can I microwave honey? ›
Transfer the honey to a microwave safe container if it is not already in one. Microwave it in 30 second intervals, stirring in between, until the honey is completely melted. If you are decrystallizing raw honey, be careful to not let the honey get too hot, as this could damage the pollens.
What happens if you boil honey? ›
Science confirms that heating or cooking honey does indeed damage it, thereby eliminating many of its beneficial effects. As per the National Center for Biotechnology, heating honey causes adverse effects. Cooking honey lowers its quality, and it loses essential enzymes and nutrients.
Is it bad to put honey in hot water? ›
As per experts, adding honey to warm water does not significantly reduce its efficacy, but it is advisable to keep the water temperature around 37-43°C for the best results. It's best to use warm, not hot, water. Extremely hot water can destroy some of the beneficial enzymes and nutrients in honey.
What causes honey to crystalize? ›
Honey crystallizes because it contains more sugar than water, and so there isn't enough water for the sugar to stay dissolved. But honeys vary in their moisture content. Some contain as low as 13% water, some as high as 29%. So this impacts if, and how quickly, it crystallizes.
Is there candy made from honey? ›
Torrone (Italian Nut and Nougat Confection)
This impressive looking candy is easy to make. All it takes is a little time stirring at the stovetop. Honey and egg whites combine to create a chewy nougat that envelopes crunchy almonds and pistachios.
Is it OK to eat crystallized honey? ›
It might look spoiled because of the chunky texture and cloudy color, but don't toss it out! According to the U.S. Department of Agriculture, crystallized honey is safe to eat. It's actually normal for honey to crystallize—all honey crystallizes eventually, according to the experts at the National Honey Board.
