Lots of Honey Candy Recipes

Creme Honey Truffles
Makes 32 servings
6 oz. unsweetened chocolate, chopped
3/4 cup heavy cream, divided
1/2 cup crème honey
1/2 cup unsweetened cocoa powder
In top of double boiler, melt chocolate with 1/4 cup cream. Remove from heat; cool to room temperature. Beat in honey and remaining cream. Chill mixture for one hour, or until firm. Place cocoa in shallow bowl. Using fingertips, shape honey mixture into 1-inch balls and roll in cocoa. Store truffles in refrigerator.

Honey-Nut Candy
2 c. white sugar
1/2 c. milk
1/4 c. butter
1/4 c. honey
1/2 c. nuts
Mix sugar, milk, butter and honey in saucepan; cook without stirring until forms a soft ball in cold water. Beat. Add nuts and pour into buttered dish. Cut in squares.

Pulled Honey Candy #1
1 qt. honey
1 tsp. vanilla added when finished boiling
Makes beautiful white pieces.
Using a heavy iron frying pan, pour honey into pan and boil on top of the stove until testing in a cup of cold water it forms crisp honey ball crackle. Be careful it doesn't burn, but have the test crackle. Pour into pan into two (cake tins) and cool until you can stretch it with a little butter on hand until white. Stretch into long strings on buttered are and cut into 1 inch pieces and arrange on buttered plate.

Pulled Honey Candy
Pour about 2 cups honey into fry pan. Boil until hard ball stage. Pour into pans to cool. When cool enough to handle, take out of pans and pull until it turns creamy. Pull it into a long 1/2 inch to 1 inch rope. Cut into bite size pieces.

Millionaire Candy
1 c. brown sugar
1 c. white sugar
1 c. honey
1/2 lb. butter
2 c. cream or condensed milk
4 c. pecans
1 tsp. vanilla
Combine sugars, honey and butter with 1 cup cream. Stir and bring to a boil. Add remaining cup of cream and never let mixture stop boiling. Cook until firm ball stage is reached. Add pecans and vanilla. Pour in pan 1 inch deep and let stand overnight. Cut into squares and dip each piece in dipping chocolate.

Versatile Honey Peanut Butter Candy
1 c. honey
1 1/2 c. powdered milk
1 c. peanut butter
Mix honey and peanut butter together. Gradually add milk, mixing well. Pour into a square pan, 1/2 inch thick and cut into squares or roll into balls. Variations: Dip plain candy in 1/2 cup crushed cereal flakes or coconut. Add carob chips or walnut meats. Embed with raisins, dried pineapple or Brazil nut in the center of each ball.

Honey Crunch Candy
1/4 c. honey
1/3 c. butter
3/4 c. brown sugar, packed
1/2 tsp. cinnamon
1 tsp. vanilla
4 c. flaked whole grain cereal
1 c. dry roasted peanuts
Combine honey, butter, brown sugar and cinnamon in 2-quart glass mix 'n pour bowl. Microwave on high, uncovered 4 to 4 1/2 minutes or until mixture boils 2 minutes, stirring once. Stir in vanilla, cereal and peanuts. Drop by spoonsful onto waxed paper. Cool until set. Break into pieces.

Rachel's No Cook Honey Candy
1 c. honey
1 c. dry milk powder
1 c. peanut butter
Chopped nuts (optional)
Mix ingredients together and shape into small ball. Roll in chopped nuts or chocolate sprinkles, or just leave plain. Roll spoonfuls of peanut butter mix into coconut forming balls. Makes 36 balls - 1 1/2 inches in diameter. A great hit!!

Honey Candy
1 c. honey
3/4 c. powdered milk
1 c. rolled oats
1/2 c. peanut butter
1/2 c. chopped peanuts or other nuts
1/2 c. chocolate chips, raisins or dried fruit (opt.)
Boil honey 4 minutes, stirring to keep from burning. Add powdered milk, oats, peanut butter and the chocolate chips, raisins or dried fruit if desired. Pour into buttered pan. Cut into squares when cool. Wrap in wax paper.

Pasteli: Sesame Honey Candy
In Greek, pronounced pah-STEH-lee
This classic version does not use refined sugar and creates a chewy texture with the fabulous tastes of sesame seeds and honey.
Tip: The quality and taste of the honey will have an effect on the final product.
Cook Time: 10 minutes
Total Time: 10 minutes
Ingredients:
1 1/3 cups of honey
3 cups of hulled white sesame seeds
1 strip of lemon peel (about 1/4 x 1 inch) (optional, see note)
Preparation:
Note: If desired, add the lemon peel to give the pasteli a light hint of lemon.
In a saucepan, bring honey and lemon peel to a boil. Add sesame seeds stirring continuously and continue to cook while stirring to mix completely and thoroughly. When the seeds are fully mixed in and the mixture has boiled again, remove from heat. Remove and discard lemon peel. Spread a piece of baking parchment on a cool work surface and spread out the hot mixture thinly and evenly, on the paper (about 1/4 inch high). When the pasteli cools to room temperature, refrigerate, as is, on the parchment paper (it doesn't need to be covered). Chill for at least 2-3 hours. With a kitchen shears, cut the pasteli into small pieces, together with the parchment paper on the bottom, and serve. To eat, peel off the parchment paper.
Store in the refrigerator.
Serving suggestions: Pasteli can be eaten as a candy at any time, as an energy booster, and it goes wonderfully well as an accompaniment to tea. Because it is very sweet, cut in small pieces. Those with a sweet tooth can always select several!
To increase or decrease quantity: The recipe calls for equal parts by weight of sesame seeds and honey.
1 pound of honey (16 ounces) = approximately 1 1/3 cups
1 pound of sesame seeds = approximately 3 cups
Note about sesame seeds: Sesame seeds can be quite expensive, especially when purchased in small quantities. Look for sources to buy in bulk.

Passover Candy (Farfelach)
Greek candy. Add almonds and pastel candy sprinkles just before pouring onto the parchment paper.
1 lb. jar honey
1/2 c. sugar
1 tsp. ginger
1 c. chopped walnut pieces
2 1/2-3 c. matzoh farfel
3 tbsp. water
Pour honey into saucepan. Place on medium to high burner. Add sugar into honey. Stir with wooden spatula. Add ginger and stir. Add walnuts and stir. Add matzoh farfel. Stir until mixture turns golden brown (about 5 minutes or so). Don't overcook! Take off burner. Wet wooden board and pour candy mixture onto it. Sprinkle about 3 tablespoons cold water on mixture to cool it down. Spread out to about 1/8-1/4 inch thickness. Sprinkle ginger on top. Let stand 1/2 hour. Cut into bite-size pieces.

Butterfinger Candy
1 c. sugar
1 c. honey
2 c. peanut butter
6 c. corn flakes
Heat sugar and honey until sugar is melted. Add peanut butter, mix. Add corn flakes (not crushed). Place in ungreased 13 x 9 cake pan while still hot. Melt one bag (12 oz.) chocolate chips on top. Cool and cut.