I can’t stand it! I have to find some candy for Justin for Halloween! I am planning on trying the Peanut Butter Caramels and the Honey Toffee Lollipops this weekend. Sorry I can’t give you any tips yet since I haven’t tried the recipes. I added a few others you might like to try. Let us know what you try and how your child likes it!!! I’m planning on going to Hobby Lobby and finding something cute for Halloween to package my treats in and be sure to read my blog last week on ideas to help your child make it through Halloween on the SCD Diet!
In a saucepan, bring butter, honey, vanilla, salt to the simmer stage and cook for 15 minutes. Add peanut butter and stir and simmer five minutes.
Pour into a buttered loaf pan and freeze until just till hard enough to slice with a buttered spatula. Cut them in small squares,wrap in pieces of waxed paper cut to size. Store them in the fridge.
Tip: Use Pyrex loaf pan
Honey Toffee Lollipops
1/4 cup water
1 cup runny honey (or melt set honey and measure it when soft)
1/2 tsp cider vinegar
1 tsp bourbon vanilla extract (or a couple of drops of peppermint or lemon essential oil)
1 dessert spoon butter
Grease a large tray or chopping board (that does not smell of onions) and lay out lolly sticks about 3 inches apart. I used chopped up wooden skewers but you can buy the real thing in cook shops. I think this amount of mixture will make about 20 lollies, maybe…roughly…
Heat water, vinegar and honey in a deep sided saucepan as the mixture will froth up when it boils. Allow it to boil gently, not a rolling boil or you will scorch the honey – until a firm ball forms when you drop some into cold water. To do this, just have a glass by the pan and drip a little in. You should be able to roll the ball between your thumb and forefinger.
Plunge the bottom of the pan into some cold water to stop the mixture from continuing to cook and add the butter and vanilla extract stirring until smooth.
Then spoon one or two spoonfulls of the mixture over each stick, covering the top by about an inch. You want your lollies to be about 2 inches diameter. Any that is left over can be rolled into balls and wrapped in cellophane or you could stir in some chopped nuts first and roll into little logs. I made balls by dropping a small spoonful onto a greased tray and then rolling when it had started to set a little. Or you can pour the rest into a small tray, freeze till hard and break with a hammer and sharp object (not a small persons teeth).
These toffees go soft if you don’t keep them cold and they must be in an airtight container or they will pick up the taste of the fridge or freezer. I don’t know if it’s the naturally humectant quality of honey that does this? Chou, maybe you know? Or maybe you know, gentle unkown reader. If you do, please tell me, I would love to know more about honey.
If you start getting a fuzzy back and humming then you know you’ve eaten too many of these……
1 cup almond (or peanut or hazelnut or chashew) butter
1 cup honey
1-2 TBL butter
¾ cup chopped pecans
1. boil honey until it reaches 275 degrees F (about 8 to 10 minutes)
2. turn the heat off and add the rest of the ingredients – combine well
3. plunge the pot of toffee into a bowl of cold water to help cool and stiffen it 4. once the toffee is cooler, use a spoon or your fingers to drop balls of it in candy cups
5. put in the freezer or fridge to set – serve at room temperature
1 cup honey
4 teaspoons vanilla
1/4 teaspoon salt
4 tablespoons homemade yogurt
big pinch baking soda
3. At the 15 minute mark or there abouts, add the big pinch of baking soda and continue to stir as it bubbles up.
4. Stir for another few minutes and take off the heat.
5. Pour into a well buttered pan; I used a glass Pyrex rectangular pan 6 1/2 by 10" but just try and find a pan a close size so that your toffee is not too thick. If all goes well, after it cools it should be just like a chewy toffee and can be sliced into squares or strips.