Honey Candy

Food Storage Spotlight:

Making honey candy was a Christmas tradition in my family growing up.  Unlike many candy recipes, I’ve never had it fail—unless I let it burn.  This candy is also great for coughs and colds—better than any cough drop!

Honey Candy

1 C Sugar

1 C water

1 C Honey

½ t baking soda

 

Combine the sugar, water, and honey in a large heavy saucepan.  Cook over medium to medium/hi heat to a hard crack –about 300 degrees, stirring occasionally.  Remove from stove, and stir in ½ t baking soda.  Pour onto a buttered nonstick flexible baking mat (silpat-or other brand) placed in a cookie sheet, or pour onto a large buttered marble slab or plate. With a buttered spoon, lift the outside edges of the candy and move to the middle-this will help it to cool and keep the outside edges from cooling too fast and hardening. Keep doing this until it has cooled down just enough to handle, then grease your hands with butter and pick up the candy and start stretching like you would taffy.  Keep stretching several minutes until it becomes too difficult to stretch.  Then stretch one more time into a long thin rope, twisting it as you go and lay it out on some wax paper.  With heavy kitchen scissors or a knife, partially cut it all along the rope into bite size pieces—work quickly because it will harden fast.  Then with the end of a table knife you can gently tap the candy and it will break where you scored it with the scissors.  Wrap each piece in waxed paper.