Honey Candy

Honey Caramels 

2 c. heavy cream

1 c. butter

1 c. sugar

¾ Karo syrup

2 c. Cox Honeyland's Honey

1 tsp. vanilla

 

Mix together all ingredients except one cup of cream. Bring to a boil. Slowly add the other cup of cream, careful to not break the boil. Cook to 238 °F for a firm ball. Add vanilla, stirring vigorously. Pour into a 9x11 inch pyrex dish, lightly coated with margarine. Allow to cool. Cut to size.

 

Honey Peanut Brittle

1 c. Cox Honeyland's Honey

1 c. light Karo syrup

2 c. sugar

1 tsp. vanilla

¼ tsp. salt

1 cube (1/2 c. ) butter

2 c. raw peanuts

1 c. water

 

Cook honey, syrup, sugar, salt, and water to a soft ball stage. Add butter and cook to a hard crack stage (300 °F). Add peanuts and vanilla. 

 

Honey Popcorn 

2 c. Cox Honeyland's Honey

1 c. sugar

¼ c. butter or margarine

1 scant tsp. baking soda

 

Boil honey and sugar on low heat and cook to a hard ball stage. Remove from heat and stir in butter until dissolved. Add baking soda and mix well. Pour over 8–10 quarts of salted, popped popcorn. Stir mixture through popcorn, wetting hands occasionally. Can be eaten “loose” or in 30–40 popcorn balls.

 

Honey Scotch Topping

½ c. sugar

¼ c. butter

¾ c. Sioux Bee Honey

¼ tsp. salt

2/3 c. evaporated milk

 

Combine sugar, honey, butter, salt, and 1/3 cup of the milk in a saucepan. Cook over medium heat, stirring occasionally, to a soft ball stage (234 °F). Stir in remaining 1/3 cup milk and cook until thick and smooth, about three minutes. Serve hot or cold on ice cream, gingerbread, cake, pudding, or for a super sundae, on chocolate ice cream with toasted almonds. Yield: about 1 ½ cup.

 

Microwave Honey Caramels 

1/2 c. butter

1/2 c. brown sugar

1/2 c. white sugar

1/2 c. sweetened condensed milk

1/2 c. Cox Honeyland's Honey

 

Melt butter and stir in remaining ingredients. Microwave on high for 6–7 1/2 minutes, until bubbly. Pour into a buttered 9x9 inch pan . Cool in the fridge. Cut into bite-sized pieces and wrap in waxed paper.

 

Recipe compliments of Dorthea Christensen.

 

No-Bake Honey Fudge

½ c. Cox Honeyland's Honey

½ c. butter, softened

¼ tsp. salt

1 tsp. vanilla

3 ½ c. or 1 pkg powdered sugar, sifted

 

Blend all ingredients together with a spoon and then knead with your hands until smooth. Refrigerate for 24 hours before eating. This candy may also be colored and shaped or decorated with nuts, cherries, or coconut.

 

Old Fashioned Honey Candy

2 c. Cox Honeyland's Honey, melted

1 c. cream

1 c. sugar

 

Combine ingredients and cook slowly on medium heat until it forms a hard ball when tested in cold water. When cooled, pour onto a buttered platter and pull with buttered hands. Stretch until firm, twist and pull into long ropes on wax paper. Cut into bite-sized pieces. Can roll in powdered sugar and wrap in waxed paper.