Make Your Own Honey Spoons Food
LEMON HONEY CANDY SPOONS
These are great with tea or even coffee. Are even good with a hot toddy.
Provided by Stormy Stewart
Categories Other Drinks
Time 30m
Number Of Ingredients 6
Steps:
- 1. Place all the ingredients (except the extract) into a heavy bottom saucepan. Bring to the boil constantly stirring and brushing down the sugar from the sides. Bring it to a gentle simmer and cook until it reaches hard crack stage. To test for hard crack stage you will need to carefuly drip it into a glass of cold water when it reaches crack stage it instantly goes hard in the water.
- 2. Once it has reached the correct stage, remove it from the heat and allow to cool slightly, add the essence and then dip your spoons into the toffee and place them down onto a greased cookie tray to set.
- 3. Finish this project off by wrapping them in cellophane and attaching a handmade tag or label. Give as a gift with a couple of mugs and some tea or Glass mugs and the stuff for hot toddys
HONEYCOMB
Making your own caramel requires care and attention, but the resulting bubbly, crunchy cinder toffee is worth it.
Provided by Sarah Cook
Categories Snack, Treat
Time 20m
Yield Makes a 20cm square chunk
Number Of Ingredients 4
Steps:
- Butter a 20cm square tin. Stir the caster sugar and golden syrup together in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.
- Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won't take long), then as quickly as you can, turn off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately - be careful, the mixture will be very hot.
- The mixture will continue bubbling in the tin, simply leave it and in about 1 hr-1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.
Nutrition Facts : Calories 94 calories, Fat 0.3 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 23 grams sugar, Sodium 0.5 milligram of sodium
CLOVER HONEY
This recipe comes from my mother-in-law, Myrtress Harrington, who enjoyed the pretty golden spread over pancakes, French toast and breakfast cereal when she was a girl.-Myrtress Harrington, Steuben, Maine
Provided by Taste of Home
Time 30m
Yield 4-1/2 pints.
Number Of Ingredients 5
Steps:
- Wash clover and rose petals throughly in cool running water; drain well. Pat dry. Place in a large metal bowl; set aside. , In a large heavy saucepan, bring sugar and water to a boil, stirring constantly. Boil without stirring until a candy thermometer reads 220°; remove from the heat. Pour over clover and rose petals; let stand for 45 minutes. , Pour through a double thickness of cheesecloth; discard clover and rose petals. Pour honey into jars; store in the refrigerator.
Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 32g carbohydrate (30g sugars, Fiber 0 fiber), Protein 0 protein.
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- Pour the honey, sugar, vinegar and water into the saucepan. Stir the ingredients to combine them. Video of the Day.
- Attach a candy thermometer to the saucepan. Position the sensor tip so that it doesn't touch the pan itself but remains submerged in the honey mixture.
- Turn the burner to "High" with the pan of honey mixture on it. Stir the mixture with a wooden spoon as it heats to a boil. Advertisement.
- Wet a clean brush and use it to clean off the sides of the pan as the syrup cooks so that the mixture doesn't crystallize onto the pan.
- Reduce the heat so that the honey simmers gently. Cook the mixture until it reaches the hard-crack stage, which is equal to 300 to 310 degrees Fahrenheit on the candy thermometer.
- Remove the honey mixture from the heat and place the pan into an ice bath for 10 to 15 seconds to stop its cooking. Stir the candy gently to remove air bubbles.
- Spray the baking sheet or lollipop molds with cooking spray. For lollipop molds, lay the lollipop sticks in place.
- Dip the spoons into the honey, ensuring that the bowl part of the spoon is covered and filled with the honey. Lay the spoons onto the greased baking sheet.
- Sprinkle the hot honey mixture with slivers of lemon rind or mint leaves if desired.
- Allow the honey to cool and harden. Remove the honey dippers from the lollipop molds if you used them.
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