Simple candy recipe

by John Mumford

Put the water from a ‘full to the brim’ 1lb honey jar into an 8″ saucepan. Heat the saucepan and slowly add 2kg of white granulated sugar stirring constantly. When the mixture has come to the boil – turn off the heat and leave for a few minutes. A crust will start to form on the top of the mixture. Start stirring until the mixture begins to thicken and turn a milky colour. Pour out into three 500gm margarine tubs. Keep the candy in a cool dry place with a lid on.

I spoil my bees and add some honey to the mix. For every tablespoon of honey added, half a tablespoon less water is used. Old fermenting honey won’t hurt since the heat drives off any alcohol and kills any yeast.

Advertisements