Lemon Honey Candy Spoons Recipes
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
SWEET-TART LEMON CHEWS CANDY
Steps:
- Prepare a 9 x 5-inch loaf pan by lining it with foil and spraying the foil with nonstick cooking spray.
- Combine the butter, corn syrup, and granulated sugar in a medium saucepan over medium-high heat. Stir until the butter and sugar dissolve, then wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Insert a candy thermometer .
- Cook the candy, stirring occasionally until the thermometer reads 245 F (118 C). It's very important not to overcook this candy, as even slight overcooking can cause it to harden and lose its wonderfully chewy texture.
- As soon as it reaches the proper temperature, remove the pan from the heat and stir in the lemon extract, citric acid, and yellow food coloring. Stir until the ingredients are well dispersed, then pour the candy into the prepared pan.
- Allow the candy to set at room temperature until it cools and sets completely at least 4 hours or overnight.
- Once set, remove the candy from the pan using the foil as handles and flip it upside down on a cutting board. Carefully peel the foil off the back. Use an oiled chef's knife to cut the candy into small 1-inch squares to serve.
- Because Lemon Chews are soft and chewy, they will gradually lose their shape if left alone at room temperature. We recommend wrapping them in waxed paper to make them easy to save and handle. Individually wrapped Lemon Chews can be stored in an airtight container at room temperature for up to two weeks.
Nutrition Facts : Calories 62 kcal, Carbohydrate 12 g, Cholesterol 5 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, Sodium 20 mg, Sugar 12 g, Fat 2 g, ServingSize 20 to 24 chews, UnsaturatedFat 0 g
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- Have a cookie sheet ready with parchment paper. You can then place your candy/sucker molds on the cookie sheet for any spills or if you choose not to use molds you can pour circle dollops on your parchment paper for a freeform candy sucker.
- Get all of your molds ready to go! You can put the sucker sticks in now or after you pour. It’s all up to you! You can spray your molds with cooking spray too but I didn’t find it necessary.
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- On medium heat, stir the ingredients together with a wooden spoon until the sugar has completely dissolved.
- Once the sugar is dissolved, place the candy thermometer in your pan and allow the mixture to come to a boil. Let it boil until it reaches 295 degrees Fahrenheit (or the hard crack stage).
- While the candy is boiling, prepare your candy molds by spraying them with non-stick spray and adding the lollipop sticks. Add sprinkles to the bottom of the mold if desired.
- Immediately after the candy reaches the hard crack stage, pour into a heat-resistant measuring cup. Add essential oil and stir.
- Let the lollipops rest for at least 30 minutes before removing from the mold. Store in plastic wrap or in decorative bags.
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