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  1. #1
    Join Date
    Mar 2013
    Location
    Fergus, Montana, USA
    Posts
    12

    Default Hard Honey Candy

    I'm wondering if there are any hard candies that can be made w/o sugar, like peppermint candies, etc.
    Also, I'm seeking candies that use unsweetened chocolate, honey that will harden (like almond/nut barks) rather than being more like a soft taffy - my wife says it can't be done without using sugar - which I don't want to use if possible.
    In other words, can honey be brought to a hard(?) candy stage by boiling using a candy thermometer?
    TIA

  2. #2
    Join Date
    Nov 2011
    Location
    Rader, Greene County, Tennessee, USA
    Posts
    4,961

    Default Re: Hard Honey Candy

    Welcome to Beesource!

    Have you seen Michael Bush's recipe in this thread?
    http://www.beesource.com/forums/show...ght=hard+candy
    See post #2
    Graham
    USDA Zone 7A Elevation 1400 ft

  3. #3
    Join Date
    Mar 2013
    Location
    Fergus, Montana, USA
    Posts
    12

    Default Re: Hard Honey Candy

    THX, checking that link now

  4. #4

    Default Re: Hard Honey Candy

    I don't know how they do it, but these folks make hard honey candy. It's like a throat lozenge, but it's good.

    http://www.honibe.com/honibe_our_shop_candy.html
    Greg Whitehead, Ten Mile, TN
    Blog - http://gregsbees.blogspot.com/

  5. #5
    Join Date
    Jan 2013
    Location
    Midland, MI
    Posts
    502

    Default Re: Hard Honey Candy

    i just googled some stuff on this and founda few recipes using honey and butter, and one using honey and flavored vinegar. I haev enver tried anything of the sort, so i can;t defend or condemn them, but there is some info out there on how to do this.

  6. #6
    Join Date
    Mar 2013
    Location
    Fergus, Montana, USA
    Posts
    12

    Default Re: Hard Honey Candy

    I may have to revise my thinking about not using sugar ..... but, I was trying to avoid processed/refined sugar that no longer has the valuable vitamins and minerals in it - why use good raw honey, and mess it up with no-good sugar After coming to town and using the internet for the past few days, I have discovered a barely-processed cane sugar that is sold under various names -
    Panela is probably the most universally recognized name for "dehydrated cane juice". In the Andes, it is known as chancaca, and it is an important ingredient in many dishes, like the fragrant syrup for the pumpkin doughnuts called picarones. In Brazil, panela is called rapadura. In Venezuela it's known as papelón, and in Mexico it's piloncillo.http://southamericanfood.about.com/o...aca-Panela.htm
    In India and parts of Asia, it is known as Jaggery, but can be either Cane sugar or Palm sugar. We found some Panela and some Piloncillo at a Latino market today, and we'll see if we can find some Jaggery at an Asian/Indian market if we can find one around here. I'd like to see how they react with honey for the recipes that have been posted - especially the candy recipes

    BTW, I'm not the chief cook and bottle washer around my house - I'm barely allowed into the kitchen , so it may be some time before I can get back with some comments about the results of using the blocks of hardened Cane Juice.

    Thanks for all the responses

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