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Sweeten this Holiday Season with Honey
(ARA) - This year, let the holiday spirit cross the threshold of your kitchen. Add the perfect touch to your holiday gatherings with homemade candies sweetened naturally with pure honey.
Honey is a great flavor enhancer for all cooking and baking. Candy made with pure honey has a rich, mouth-watering flavor. The National Honey Board provides a variety of quick and easy candy recipes, perfect for the holiday season.
Different varieties of honey can boost the flavor in caramel and fudge. A sweet, fruity-flavored honey such as orange blossom will complement fruit-themed candies. A mild-tasting honey, such as clover, adds a unique flavor to caramels and fudge. Be sure to check the label to ensure you purchase 100 percent pure honey.
The holiday season is a busy time of the year. It's also the best time to indulge, especially since a teaspoon of pure honey has only 21 calories.
Making homemade holiday candies doesn't have to take all afternoon as most candies can be prepared in less than an hour. Keep these helpful tips in mind for sweet results:
- Coat your measuring cup with a non-stick cooking spray for easy honey measuring.
- Only make candy on dry days; candy does not set well on humid or rainy days.
- Use a wooden spoon -- it doesn't conduct heat and won't add an off-taste to the candy.
- When working with chocolate, add a drop of vanilla extract to eliminate graininess and ensure a smooth consistency.
- Resist the temptation to make a double batch -- with double the ingredients, cooking times may change, affecting candy results.
From Honey Fruit Truffles to Holiday Honey Caramels, these recipes will be a hit. For additional food and beverage recipes using pure honey, visit www.honey.com, or to find a locally produced or special honey variety, visit www.honeylocator.com.
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Honey Fruit Truffles
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Makes 24 truffles.
INGREDIENTS:
1/2 cup honey
6 oz. unsweetened chocolate, finely chopped
2 tablespoons butter
2 tablespoons heavy cream
1/2 cup dried apricots, finely chopped
1/2 cup unsweetened cocoa powder
Directions:
Combine chocolate, honey, butter and cream in top of double boiler. Cook over medium heat, stirring constantly, until chocolate is melted and smooth.( Microwave Method: In medium microwave-safe container, combine chocolate, honey, butter and cream. Microwave on HIGH for 1 minute. Stir until smooth.) Stir in apricots. Refrigerate 1 hour, or until mixture is firm. To form truffles, roll rounded teaspoonfuls into balls. Roll each ball in cocoa powder. Store in airtight container in refrigerator until ready to serve.
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Holiday Honey Caramels
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Makes 30 caramels
INGREDIENTS:
2 cups pure honey
1 cup butter (no substitutions)
2 cups whipping cream
1 cup brown sugar
1 teaspoon vanilla extract
Finely chopped almonds, optional
Directions:
Line bottom and sides of 9-inch square pan with plastic wrap; set aside. Melt butter in medium-sized heavy saucepan over medium-high heat. Add honey, cream and brown sugar; mix well. Cook over medium-high heat until mixture comes to boil, stirring frequently. Reduce heat to medium and continue boiling, stirring frequently, until candy thermometer registers 250 degrees F to 255 degrees F, about 45 minutes. Remove from heat and stir in vanilla; pour into prepared pan. Let cool completely in refrigerator before cutting into small caramel squares with a very sharp knife. Dip tops in chopped nuts, if desired. Wrap each candy individually in clear plastic wrap. Store in the refrigerator up to 1 month. Caramels will be soft at room temperature and firm if kept chilled.
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Honey Chocolate Mint Patties
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Makes 24 servings
INGREDIENTS:
1 cup (6 oz.) semi-sweet chocolate chips, divided
1/2 cup whipped honey
1/2 teaspoon peppermint extract
Powdered sugar, for dusting, optional
Directions:
Line baking sheet with waxed or parchment paper; set aside. Place half of chocolate in small, microwave-safe container. Microwave on HIGH (100 percent), 1 to 2 minutes, until melted; stir until smooth. Drop a heaping 1/2 teaspoon of chocolate on paper. With back of spoon, spread chocolate on paper to 2 inches. Repeat to form 24 circles; chill until firm. In small bowl, blend honey with peppermint extract. Spoon a scant teaspoon of honey mixture onto each circle. Freeze until firm. Microwave remaining chocolate using same procedure. Spread a heaping 1/2 teaspoon of chocolate on top of each candy, making sure honey is completely covered with chocolate; chill until firm. Patties may be stored in refrigerator. Dust with powdered sugar before serving, if desired.
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Courtesy of ARA Content
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