Using infused honey inspired by Chocolate Chai, these honey candies are a perfect little treat, and super easy to make.45 m 24
- 1/3 cup infused honey (3 sticks cinnamon, 1 tbsp ginger (dried), 1 tbsp cocoa nibs, 1/2 cup honey. Infuse in a mason jar for a week, flipping daily. Could try substituting spices with tea, I used what I had)
- 1 cup sugar
- 2 tbsp water
- 1/4 tsp vanilla extract, if desired
- candy thermometer
Add the honey, sugar, and water to a saucepan. Heat on medium, stirring until the sugar has dissolved. Once the sugar dissolves, fix a candy thermometer to the side and DO NOT STIR. Fill a sink with hot, soapy water. This will make cleanup much easier. Once the honey mix reaches 320 degrees, remove from heat, and gently stir in the vanilla. Let it chill out for a minute for the bubbling to get less intense, then pour into silicon molds, smaller ones will give it a better texture. Let them cool and set in a dry place, then wrap in parchment or wax paper, whichever you have. While the candies are cooling, dunk the tools used into the sink full of water. This will keep the honey from solidifying and becoming a pain to clean. Wash them as soon as you can.