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You are here: Home / Recipes / Candy / Honey Hard Candy

Honey Hard Candy

March 7, 2016 By Manu 16 Comments

Honey Hard Candy

Have you ever made candy? I have made caramel and sugar decorations (remember my Frozen cake?) and even lollipops, but I had never made flavoured hard candy before. I got the idea when I had my last cold with a terrible sore throat. I used to buy honey candy in Italy and I suddenly felt to urge to have some… so I made my own.

This is a very easy recipe, but you do need a candy thermometer to make sure you get the mixture to the hard crack stage. This is a must to ensure that the final result is indeed hard and not sticky.

If you want to get a golden coloured candy, I suggest you use a light coloured honey as you need to caramelize it. Honey here in Australia is mostly dark, thus the dark colour of the final candy.

The taste is amazing and it’s really good for your throat! Try it and let me know what you think!

Honey Hard Candy

Honey Hard Candy
4.75 from 4 votes
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Honey Hard Candy

Honey Hard Candy - delicious and healthy home-made candy!

Course Candy
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Author Manuela Zangara

Ingredients

  • 6 tbsp sugar
  • 4 tbsp water
  • 2 tbsp lemon juice
  • 2 tbsp honey

Instructions

  1. In a pot, mix together the sugar, water and lemon juice and put it on the fire on a medium flame.
  2. When the mixture boils, decrease the flame to low and stir in the honey.
  3. Caramelize the mixture and cook it until it reaches the hard crack stage (146°C-155°C/295°F-310°F) on a candy thermometer.
  4. Then pour into silicone moulds and let the candy harden completely before unmoulding.

Honey Hard Candy

Honey Hard Candy

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Filed Under: Candy, DIY, Italian Tagged With: candy, DIY, honey, Italian, sugar, sweets

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Comments

  1. Sue says

    October 16, 2016 at 6:13 am

    Hello Manu, I tried this recipe today and they came out great! I didn’t add the lemon because I just wanted the honey flavor and they came out great. Thanks so much for this recipe!
    Sue

    Reply
  2. Ein says

    February 14, 2017 at 9:27 am

    The lemon juice is a preservative and thus not used for flavor.

    Reply
    • Manu says

      February 14, 2017 at 11:47 am

      The lemon juice also add a little tangyness to the candy. 🙂

      Reply
  3. Della says

    February 21, 2017 at 12:46 pm

    I’m using a silicone mold and the candy that touches the mold is not clear when removed. Do you know what the problem could be?

    Reply
  4. Melissa says

    February 27, 2017 at 7:19 am

    Can this be made without sugar and only honey

    Reply
    • Manu says

      November 22, 2017 at 9:37 am

      Hi Melissa & Manu, I have the same question; is it possible only using HONEY? Thanks!

      Reply
  5. Matthew Cawley says

    November 7, 2017 at 4:44 am

    I dunno what I did wrong, I’ve never had problems making came before, but right around the softball stage it started getting really dark and began to taste burnt. I eventually called it quits and dumped it out. I tasted it again this morning and it’s definitely burnt. I used honey leftover from rendering my beeswax, so it had already been heated once, but it tastes fine and I used fresh squeezed lemon juice. It tasted great before it started darkening. The only thing I can think is the lemon juice started to burn. Maybe it would be better to reduce the lemon juice by itself and then add it right at the end? Lemme know your thoughts. I’d like to try this again, but I need to figure out what went wrong.

    Reply
  6. Anita says

    December 31, 2017 at 7:45 am

    My question is can you make the candy with out adding the sugar.

    Reply
    • Matthew Cawley says

      January 9, 2018 at 11:19 am

      Well honey is about 12% water. So if instead of 6 Tbsp sugar you added 6.72 Tbsp extra honey it should work out. Most of the balance of honey is sugar.

      😉

      Reply
  7. Melita says

    January 16, 2018 at 1:23 pm

    Hello. How long does it last? whats the shelf life??

    Reply
    • Mindy Viteri says

      February 17, 2018 at 2:12 pm

      I keep mine in closed jars and they last for at least two weeks. The more honey, the longer they’ll last. Honey doesn’t go bad. Also…. Keeping them in closed containers keeps them from getting too sticky.

      Reply
  8. tristan says

    March 2, 2018 at 8:55 am

    very good when made them a 2nd time! 1st i burnt them. because i did not mix

    Reply
  9. AstroArtyst says

    October 18, 2018 at 3:56 am

    Will heating honey this much make it completely void of health benefits? I’ve read articles with mixed information on whether honey becomes toxic and hard to digest after heating it up? Any thoughts? Also any one find recipes where you can fill the candy with honey instead of making the whole ball hard or am I making things up?

    Reply
  10. EMA EFFIONG says

    October 22, 2018 at 2:22 am

    I will love to try it over here in Nigeria, but the challenge is how to get the candy thermometer here , can u please help me get it and how much will it cost me to buy one

    Reply
  11. Christine Welch says

    November 14, 2018 at 10:39 am

    I tried this recipe today, used brown sugar instead of white sugar, but I just noticed in the comments the suggestion for making them with just honey. Will try that next time. I love the bit of zing from the lemon! Grest recipe Manu, Thanks so much for sharing it!

    Reply
    • Veronnica says

      February 5, 2019 at 5:52 pm

      I saw a recipe that only used honey and it worked for me

      Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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