Homemade honey candies. Candies with honey

An original, but very affordable and simple recipe for honey sweets - for you! These sweets are not only very tasty and beautiful to look at, they are also healthy! So be sure to try it!

This recipe for making honey sweets, it seems to me, is a real little culinary masterpiece! But I’d like to point out right away that I have a terrible sweet tooth, so the combination of honey and chocolate doesn’t bother me at all! But if, say, you don’t like this flavor combination, just don’t add chocolate icing, because it’s primarily a decoration! For the rest, I’ll tell you how to make sweets from honey, and wish you good luck!

Number of servings: 4-5

A simple recipe for homemade honey sweets step by step with photos. Easy to prepare at home in 35 minutes. Contains only 88 kilocalories. Author's recipe for home cooking.

• Preparation time: 8 minutes
• Cooking time: 35 min
• Calorie Amount: 88 kilocalories
• Number of servings: 12 servings
• Occasion: For children

• Complexity: Simple recipe
• National cuisine: home kitchen
• Type of dish: Desserts, Candy

Ingredients for twelve servings

• Pitted prunes - 150 grams
• Raisins - 50 Grams
• Dried apricots - 50 grams
• Walnuts - 50 Grams
• Honey - 70 Gram
• White chocolate - 70 grams (optional, for decoration)
• Black chocolate - 50 grams (optional, for decoration)
• Lemon juice - 2 tbsp. spoons

Step-by-step preparation

1. Using a blender or meat grinder, grind and mix nuts, raisins, steamed prunes, dried apricots.
2. Separately mix lemon juice and honey. Honey, if old, can be melted in a water bath. We season the candy mixture with this sauce. Mix well again.
3. We form small balls from this mass. Let's put it in the refrigerator for now so that it “sets” better.
4. Meanwhile, melt white and dark chocolate separately. Now we place each candy in one pan or another, and make patterns with another type of chocolate. Let it harden in the refrigerator.
5. And the end result is such beauty! Be sure to try it, very tasty!

Sweets (from Latin confectum, “made”) are a variety of sugar or chocolate products, which include candied fruits and pralines. Typically, sweets contain 60-75% sugar. They are divided into glazed (coated with a layer of glaze), unglazed and chocolate-filled candies. There are also honey candies.

The term “candy” comes from the professional jargon of apothecaries, which in the 16th century meant fruits candied or processed into jam, used for medicinal purposes. Subsequently, the term came to refer to a wider range of confectionery products made from different ingredients.

Coffee caramel (Croatian cuisine)

2 cups of condensed milk without sugar, 0.5 cups of strong black coffee, 2 cups of honey, 2 cups of sugar, a little salt, 0.5 cup of butter, a teaspoon of vanilla sugar.

Mix coffee with milk. Make a thick syrup from sugar, honey and salt. Gradually add coffee with milk and then butter, reduce the heat to low, simmer lightly, and add vanilla sugar at the end of cooking. Grease a mold 25 cm long and at least 2 cm deep with oil and pour the mixture into it. Mark squares on the caramel with the tip of a knife and put it in the refrigerator. Cut the hardened caramel into squares and place them in paper cuffs.

Honey candies (Tajik sweets)

For 1 kg of honey sweets, 5 glasses of honey.

Boil honey in a cast iron cauldron for 15-20 minutes with continuous stirring until dark brown. Then place it on a greased tray, knead it and stretch it by weight until flagella form.

Honey candies - makovniki

Honey and poppy seeds in equal quantities.

Boil the honey over low heat for 40 minutes to evaporate the water. Pour poppy seeds, well washed in hot water, into the hot syrup and boil until the poppy seeds begin to stick to the spoon. Pour the boiled thick mixture, which has hardened during cooling, onto a smooth board moistened with water and roll it out. until evenly thick and cut into square or other shaped pieces. While boiling, you can add crushed nuts (hazelnuts or curly) to the mixture.

Nut candies

350 g honey, 3 cups coarsely crushed nuts.

Boil honey and... pour nuts into it. Cook the nuts with honey until the mass comes away from the pan (the pan should be made of stainless steel). Check readiness like this: pour the mixture onto a piece of paper, expose it to the air, and if it cools down, it’s ready. The cooled mass should be so hard that it can be chopped with a knife.

Honey lollipops

Honey, granulated sugar.

Prepare sugar syrup as for jam, and add no more than 1/3 of honey by weight. Boil the mixture over low heat, skimming off the foam. When the sample taken quickly hardens, pour the finished syrup into small plates, pre-moistened in water or lined with paper, without allowing the candy to harden, make indentations and cuts in it. The cooled candy is taken out and broken into pieces along the cuts. Lollipops should be stored in a dry place, rolled in powdered sugar.

Honey caramel

350 g honey, 200 g granulated sugar, 3 tablespoons milk or cream.

Honey, granulated sugar and milk are boiled, stirring, until the mass thickens. The mass is ready if it is dropped into water and it easily rolls into balls. The hot mass is poured onto a saucer greased with unsalted butter. When it begins to harden, it is cut into pieces and wrapped in parchment paper. To get chocolate caramel, add 1 tablespoon of chocolate to the mixture.

Apple marshmallow with honey

350 g honey, 2 cups applesauce.

Add honey, previously ground white, to the applesauce and stir until the mass becomes white and loose. Then carefully pour it into paper molds 3 centimeters high, which are placed on a baking sheet sprinkled with bran. Dry the marshmallow in light heat, remove the paper, put the finished marshmallow in a jar or put 2-3 layers on top of each other, grease with honey and dry in a low-heat oven. or oven.

Lingonberry marshmallow with honey

350 g honey, 2 cups lingonberry puree.

First, prepare puree from lingonberries. Add enough water to cover the berries and boil until the berries turn white. Then place them on a sieve, let the water drain and rub the lingonberries through a clean sieve. Beat the puree, add pre-whipped honey and stir until smooth.

Place the mixture in boxes made of pine sticks 9 centimeters long and 7 centimeters wide, lined with paper in a 2 centimeter layer. Then it is dried for 24 hours at a temperature of + 40 ... + 50 ° C, after which another layer of 2 centimeters is added to the box and dried again. Top up the boxes with mass until they are full. Then cover the boxes with planks, nail them with wooden nails and place them in a dry place. The pastila tastes very good and can be stored well for several years. Some people prefer old marshmallows to fresh ones,

Boiled lingonberry marshmallow

700 g honey, 4 cups lingonberries.

Mix lingonberries with honey and cook until thick. Then pour the mass onto a dish, and when it has cooled, cut into long pieces, sprinkle with sugar and put in jars or boxes.

Halva made from honey and nuts

1 kg of honey, 1/2 cup granulated sugar, 1 kg of walnuts.

Boil honey with continuous stirring. Dip chopped walnut kernels and half of the granulated sugar into it and boil until thick. Place the resulting mass on a board moistened with water and level the layer to a thickness of 1-1.5 centimeters. After cooling, cut the resulting layer into rectangular slices or squares.

Honey halva

To prepare the dish you will need: 450 g of honey, 800 g of premium flour, 400 g of ghee.

Sift the flour, pour into a frying pan, add melted butter, stir and fry until a crumbly yellow mass forms. Then pour honey over it and boil for 5 minutes. Transfer the hot mass to a flat plate, cool and cut into small square pieces.

Halva with honey

For 2 kg of halva you need: 6 cups of wheat flour, 2 cups of ghee or lamb fat, 2 cups of honey, 1/2 cup of walnuts (kernels), 2 cups of water.

Fry the sifted flour in a kettle with butter or lamb fat with continuous stirring until a homogeneous crumbly mass of light brown color is formed. Then add honey, water and cook for about 5 minutes. Place the finished halva on a dish, sprinkle with chopped walnut kernels and cut into pieces of various shapes.

Halva with honey

350 g honey, 800 g wheat flour, 400 g ghee.

Sift the flour, pour into a frying pan, add melted butter, stir and heat until a crumbly yellow mass forms. Then pour honey over it and cook for 5 minutes. Transfer the hot mass to a plate, cool and cut into small pieces, 43.

Halva badrok

200 g honey, 200 g corn, 200 g walnut kernels, 1 teaspoon melted butter.

Pass the roasted corn and toasted nuts through a meat grinder and place in a porcelain cup greased with melted butter. Melt honey in an aluminum pan and boil for 5-7 minutes. Then pour it into a cup with the prepared mass, stir, and place on a dish in a 1-centimeter layer. When the mass has cooled, cut it into diamonds and place on a vase.

Lamantsi with poppy seeds and honey

250 g flour, 250 g honey, 2 cups poppy seeds, 50 g bitter almonds, 1 tablespoon vegetable oil, salt to taste.

Vegetable oil, salt, 6 tablespoons of water, knead flour into a stiff dough. Roll out the dough thinly, place on a baking sheet sprinkled with flour, cut into rectangular pieces with a sharp knife and bake. Then take it out and break it along the cuts.

Scald the poppy seeds with boiling water, drain the water, rinse in cold water, and drain. Then grind the poppy seeds in a stone bowl with a wooden pestle until they turn white. Put honey and crushed almonds in it, pour in a glass of boiling water, stir, transfer to a salad bowl and stick dried lamans into the mixture.

You can serve Lamanets to the table this way. Place the lamans on a sieve, pour boiling water over them, put them in poppy seeds and stir.

Nougat

350 g honey, 300 g granulated sugar, 100 pcs. roasted nuts, whites of 5 eggs.

Melt the honey, add sugar and cook, stirring with a spoon, until the honey browns. Beat the whites, stirring them, and pour sugar-honey syrup into them in a thin stream. Move the pan to lower heat and simmer the mixture, stirring gradually.

Peel the nuts and chop coarsely. When the mass thickens enough, add the nuts and immediately place the mass on a large sheet of oiled or waxed paper, cover the top with the same sheet and place under a press. Then carefully cut the nougat into pieces.

Gooseberry marmalade

200-400 g honey, 40 g gooseberry puree.

Sort out the ripe gooseberries, pour them into a bowl, add 1 glass of water and cook over low heat, rubbing the berries with a spoon. When the gooseberries are boiled, rub them through a sieve. Add honey to the puree and cook, stirring, until the mixture thickens and begins to harden. Transfer the marmalade into a jar, seal and store in a cool place.

Nuts with honey

50 g honey, 250 g nuts.

Dry the peeled nuts until they almost crumble. Boil the honey until red-hot and, stirring, add nuts until the mixture becomes thick. Cook the mixture until it solidifies on a spoon. Spoon the finished mixture onto a baking sheet and cool, then put it in a jar and store it in a cool, dry place.

Excommunicates of Smolensk

350 g of honey, 3 cups of a mixture of raspberries, nuts and crackers.

Add crushed dry nuts and crushed rye bread crackers to the powdered dry raspberries in a ratio of 1:1:1. Boil honey, add the prepared mixture to it and boil until thick. Spread the mixture onto a baking sheet into flat cakes, cool and dry.

Mazurek almond

100 g honey, 400 g sweet almonds, 100 g bitter almonds, 300 g granulated sugar, whites of 5 eggs.

Pass the almonds through a meat grinder and grind 1 egg with the whites, add sugar and warm honey. Mix the mixture with the beaten whites of 4 eggs and make flat cakes from it, which are baked over low heat.

Let's prepare very tasty homemade sweets that resemble honeycombs; they have a pleasant and rich taste.

Video recipe - honeycomb candies

Ingredients:

• sugar - 100 g;
• soda - 1 tsp;
• honey - 4 tbsp. (or golden syrup).

Candy making process

Line a baking sheet with parchment paper and lightly grease it with oil. You need to immediately prepare the whisk and spatula so that they are at hand.

Pour sugar and honey into a medium saucepan with a thick bottom. Place on low heat and allow the sugar to completely dissolve, stirring occasionally. Increase the heat to medium and cook until the color of dark honey is obtained, this will take no more than 3 minutes, you can set a timer.

Note: Instead of honey, you can use golden syrup.

Remove from heat, add baking soda and stir quickly with a whisk. Foam will begin to appear.

Stop stirring and using a spatula, quickly pour the mixture onto the parchment-lined pan and leave it alone. Leave the candies until they cool completely and then break them into arbitrary pieces.

Note: you can eat it like candy, and if you chop up the honeycomb, you get a very tasty topping on ice cream.

To make a bar, you just need to melt your favorite chocolate in the microwave or in a water bath, and then dip pieces of honeycomb into it. You can do it completely, or you can only do it half, as you like.

Chapter:
HONEY. HONEY COOKING
13th page of the section

HOMEMADE CANDIES WITH HONEY

CANDIES WITH HONEY
In many countries of the world, based on natural honey, a whole branch of the confectionery industry has developed, the products of which have long been used and enjoyed by people.
We offer several homemade recipes that do not require special skills, but the results of which will please both children and adults.
Sweets with honey are not only tasty, but also healthy, like honey itself. But don't store them for too long. Any freshly prepared food is always healthier and tastier than stale food.

Ingredients:
200 g sugar, 50 g sour cream, 50 g honey, 1 tbsp. l. butter, 20 g walnuts.

Mix sugar, sour cream and honey and cook until sugar is completely dissolved. Add butter and continue cooking.
Remove from heat and whisk until mixture becomes thick and dark; add crushed nuts and pour into a greased baking tray.
When the mass has cooled, cut it into pieces with a heated knife.

Ingredients:
100 g honey, 100 g nuts, 200 g gingerbread, 2 tbsp. l. rum, 1/2 tsp. cinnamon and cloves.

Lightly heat the honey in a water bath, add chopped nuts, ground gingerbread, rum, cinnamon and cloves.
Mix well and place the mixture on a wooden board sprinkled with powdered sugar.
We form a tourniquet from the mass and leave it until the next day in a dry and cool place.
Cut into pieces 1 cm thick, then decorate with rum glaze.
You can use almonds for decoration.

Ingredients:
1 tbsp. l. honey, 400 g chestnuts, 50 g powdered sugar, 40 g butter, 1 yolk, 50 g walnuts, a little cinnamon.

Boil chestnuts and pass through a meat grinder. Add sugar, chopped nuts, yolk, butter, cinnamon and stir everything well.
If the resulting mass is too liquid, you can add crushed crackers.
We put the mass on a wooden tray, previously sprinkled with powdered sugar, and form a rope from it.
Cover the rope with paper and cool, then sprinkle with chocolate glaze.
The next day we cut the sujuk.

Ingredients:
100 g honey, 100 g crushed gingerbread, 200 g walnuts, 100 g powdered sugar, 2 tsp. cocoa, 1/2 tsp. cinnamon, 1/2 tsp. anise, milk as needed.

We leave a fifth of the nuts for decoration, grind the rest, put them in a saucepan, add honey, the rest of the dry ingredients and stir well.
Pour milk in a thin stream until a thick mass is obtained.
Roll out the mass into a layer 1 cm thick on a cutting board sprinkled with powdered sugar.
Using metal cutters we cut out different shapes.
Decorate each with a slice of nut.
Let the candies dry at room temperature.

Ingredients:
1 tbsp. l. honey, 250 g sugar, 1 tbsp. l. lemon juice (or vinegar), a little water.

Mix all the ingredients and boil until you get a mass with the consistency of fudge.
Remove from heat and place on a wax-rubbed baking sheet.
After cooling, cut into small cubes.

Ingredients:
200 g crystallized honey, 50 g sugar, 75 g sour cream or milk, chocolate to taste.

Boil all ingredients until a thick mass is obtained.
Place on a baking sheet pre-greased with butter.
After cooling, cut into small squares, which we wrap in cellophane or parchment paper.

Ingredients:
120 g honey, 200 g gingerbread, 50 g raisins, 50 g walnuts, 20 g orange zest, 50 g prunes, 50 g dried pears, 1 tbsp. l. currant jam, 50 g almonds, vanilla sugar.

Cut the dried fruits into pieces, pour in honey, stir and leave for an hour, stirring occasionally. Add chopped nuts, jam, chopped gingerbread, vanilla sugar.
Beat until smooth. If the mixture becomes too thick, you can add honey or jam.
Form balls, roll in nuts and let harden in a cool place.

Ingredients:
1 tbsp. l. honey, 100 g powdered sugar, 100 ml milk, 30 g cocoa, 120 g butter, 150 g gingerbread, up to 1 tbsp. l. rum (no more), 50 g of chocolate or nuts.

Mix honey with crushed gingerbread. Separately mix milk, sugar and cocoa in an enamel saucepan, cook, stirring constantly, until a thickened mass is obtained.
Remove from heat, let cool and add ground gingerbread with honey, rum, butter; beat until smooth, form balls, roll them in chopped nuts or chocolate.
In each candy you can put one cherry from the compote, which was kept in rum for an hour.

Ingredients:
400 g sugar, 150 g milk powder, 2 tbsp. l. butter, 50 g walnuts, 1 chocolate bar, 60 g honey, 1/4 tsp. salt.

Mix sugar with chocolate, milk powder and salt. Add 3 - 4 tbsp. l. water and boil for 5 minutes. Add honey and continue boiling. Remove from heat, add butter, cool.
Beat until smooth, add nuts.
Place the mixture on greased baking sheets.
After hardening, cut into pieces and store in a hermetically sealed jar.

Ingredients:
280 g powdered sugar, 4 egg whites, 2 tbsp. l. ready-made strong coffee, 2 tbsp. l. honey, 500 g nuts.

Mix powdered sugar with egg whites until a thick mass is obtained.
Add coffee, honey and crushed nuts. Boil for 5 minutes, stirring constantly.
Remove from heat, and when the mixture has cooled, form balls that can be decorated with cocoa icing.

Ingredients:
90 g honey, 50 g butter, 300 g chocolate, 1 tbsp. l. sugar, several walnuts or hazelnuts.

Grind the chocolate and mix all the products, add 1 tbsp. l. water and boil for 10 minutes. Place the mixture on a baking sheet previously greased with butter.
Once cooled, cut into 3x3 cm squares.
Place a walnut slice or half a hazelnut on each square.
Wrap the caramel in cellophane, foil or parchment.

Ingredients:
400 g sugar, 500 g honey, 100 g butter, 150 g milk powder, salt.

Ingredients:

• 1 tbsp. l. honey
• 250 g sugar
• 1 tbsp. l. lemon juice (or vinegar)
• some water

Cooking method:
Mix all the ingredients and boil until you get a mass with the consistency of fudge.
Remove from heat and place on a waxed baking sheet. Once cooled, cut into small cubes.

HONEY AND MILK CANDIES

Ingredients:

• 200 g crystallized honey
• 50 g sugar
• 75 g sour cream or milk
• chocolate to taste

Cooking method:
Boil all ingredients until a thick mass is obtained. Place on a pre-greased baking sheet.
Once cooled, cut into small squares and wrap in cellophane or parchment paper.

HONEY-NUT CANDIES

Ingredients:

• 500 g walnuts
• 500 g honey
• 100 g sugar

Cooking method:
Boil honey with sugar, add peeled, chopped and lightly fried walnut kernels into the resulting syrup and heat for 15 minutes.
Then place the finished mixture in plates pre-moistened with cold water, level the surface of the layer and cool. After this, warm the plates slightly, remove the resulting layers entirely and cut into diamonds.

CANDIES WITH NUTS

Ingredients:

• 100 g honey
• 100 g crushed gingerbread
• 200 g walnuts
• 100 g powdered sugar
• 2 tsp. cocoa
• 1/2 tsp. cinnamon
• 1/2 tsp. anise
• milk as needed

Cooking method:
Leave a fifth of the nuts for decoration, grind the rest, put in a saucepan, add honey, the rest of the dry ingredients and stir well. Pour milk in a thin stream until a thick mass is obtained.
Roll out the mixture into a layer 1 cm thick on a cutting board sprinkled with powdered sugar. Using metal cutters, cut out different shapes. Garnish each with a slice of nut.
Let the candies dry at room temperature.

NUT-COFFEE CANDIES

Ingredients:

• 280 g powdered sugar
• 4 squirrels
• 2 tbsp. l. ready-made strong coffee
• 2 tbsp. l. honey
• 500 g nuts

Cooking method:
Mix powdered sugar with egg whites until a thick mass is obtained. Add coffee, honey and crushed nuts. Boil for 5 minutes, stirring constantly. Remove from heat, and when the mixture has cooled, form balls that can be decorated with cocoa icing.

Gingerbread sweets

Ingredients:

• 1 tbsp. l. honey
• 100 g powdered sugar
• 100 ml milk
• 30 g cocoa
• 120 g butter
• 150 g gingerbread
• no more than 1 tbsp. l. Roma
• 50 g chocolate or nuts

Cooking method:
Mix honey with crushed gingerbread. Separately, mix milk, sugar and cocoa in an enamel saucepan, cook, stirring constantly, until a thickened mass is obtained.
Remove from heat, let cool and add ground gingerbread with honey, rum, butter. Beat until smooth, form balls, roll them in chopped nuts or chocolate.
In each candy you can put one cherry from the compote, which was kept in rum for an hour.

GINGERBERRY-FRUIT CANDIES

Ingredients:

• 120 g honey
• 200 g gingerbread
• 50 g raisins
• 50 g walnuts
• 20 g orange zest
• 50 g prunes
• 50 g dried pear
• 1 tbsp. l. currant jam
• 50 g almonds
• vanilla sugar

Cooking method:
Cut the dried fruits into pieces, pour in honey, stir and leave for an hour, stirring occasionally. Add chopped nuts, jam, chopped gingerbread, vanilla sugar. Beat until smooth. If the mixture becomes too thick, you can add honey or jam. Form into balls, roll in nuts and let harden in a cool place.

SWEETS WITH HONEY

Ingredients:

• 400 g sugar
• 150 g milk powder
• 2 tbsp. l. butter
• 50 g walnuts
• 1 chocolate bar
• 60 g honey
• 1/4 tsp. salt

Cooking method:
Mix sugar with chocolate, milk powder and salt. Add 3-4 tbsp. l. water and boil for 5 minutes. Add honey and continue boiling. Remove from heat, add butter, cool. Beat until smooth, add nuts.
Place the mixture on greased baking sheets. Once hardened, cut into pieces and store in an airtight jar.

CANDY "CANDY"

Ingredients:

• 200 g sugar
• 50 g sour cream
• 50 g honey
• 1 tbsp. l. butter
• 20 g walnuts

Cooking method:
Mix sugar, sour cream and honey and cook until sugar is completely dissolved. Add butter and continue cooking.
Remove from heat and whisk until mixture is thick and dark. Add crushed nuts and pour into a greased baking sheet.
When the mass has cooled, cut it into pieces with a heated knife.

EASTERN SWEET "SUJUK"

Ingredients:

• 100 g honey
• 100 g nuts
• 200 g gingerbread
• 2 tbsp. l. Roma
• 0.5 tsp. cinnamon and cloves

Cooking method:
Lightly heat the honey in a water bath, add chopped nuts, ground gingerbread, rum, cinnamon and cloves. Mix well and place the mixture on a wooden board sprinkled with powdered sugar. Form a rope from the mass and leave until the next day in a cool, dry place. Cut into 1 cm thick pieces and decorate with rum glaze.
You can use almonds for decoration.

"SUJUK" CHESTNUT

Ingredients:

• 1 tbsp. l. honey
• 400 g chestnuts
• 50 g powdered sugar
• 40 g butter
• 1 yolk
• 50 g walnuts
• a little cinnamon

Cooking method:
Boil the chestnuts and pass through a meat grinder. Add sugar, chopped nuts, yolk, butter, cinnamon and stir everything well. If the mass is too liquid, you can add crushed crackers.
Place the mixture on a wooden tray, previously sprinkled with powdered sugar, and form it into a rope. Cover the rope with paper and cool, then pour chocolate glaze over it.
The next day, the sujuk can be cut.