Honey Taffy -- An Easy One Ingredient Recipe (2024)

FAQs

What candy can be made from honey? ›

Torrone (Italian Nut and Nougat Confection)

This impressive looking candy is easy to make. All it takes is a little time stirring at the stovetop. Honey and egg whites combine to create a chewy nougat that envelopes crunchy almonds and pistachios.

Melt honey and peanut butter together in microwave. Add dry powdered milk and knead well. Roll out on wax paper. Cut in strips and roll.

The ingredients for Bit-O-Honey are rather simple. It's a mixture of corn syrup, coconut oil, egg whites, honey, sugar, and milk. Once all those ingredients are mixed together and put into the mold, chopped almonds are added into the mix to top it off.

If taffy is too sticky to handle dust hands with powdered sugar or rub butter on hands and work slowly until cool enough to handle. If taffy becomes too hard it can be held over heat to soften.

Yes. Crystallization is a natural process that pure, raw honey goes through. Not every honey will crystallize, and some will crystallize faster than others. But it's a good sign that your honey is real and less processed.

Energizing Honey Candies are made by Cooking at least one Courser Bee Honey together in a Cooking Pot. Since they're composed entirely of Courser Bee Honey, there is no default version of Honey Candies, as all results grant the energizing effect.

Add honey to the bowl of a stand mixer and whip on high speed with the whisk attachment for 5-10 minutes, until light and fluffy 2. Transfer to a clear jar and store at room temperate. Re-whip if separation occurs. Enjoy!

Bit-O-Honey is a honey-flavored taffy with almond — sold either as a candy bar or individually wrapped, bite-sized candies, available in bags or theater-size boxes.

Corn Syrup, Sugar, Nonfat Milk, Hydrogenated Coconut Oil, Almonds (Almonds, Safflower and/or Sunflower and/or Canola Oil), Honey, Salt, Egg Whites, Natural Flavor.

What makes honey candied? ›

Crystallisation or granulation occurs naturally in most honeys as, over time, honey in its liquid form changes in texture to a solid candied or soft creamy state with a range of fine to coarse grains. This natural phenomenon is key to producing high quality creamed and candied honeys.

The two oldest candy types are licorice and ginger. The historical roots of licorice are found in the early years of man's appearance. In particular, many licorice were eaten by Pharaohs and Prophets. The licorice comes from a plant called “Glycyrrhiza” which in Greek means «sweet root».

If our taffy feels hard, it is most likely because it is cold; try holding the taffy snugly in the palm of your hand for a few moments, the warmth should soften it right up!

When you eat sugary foods, the natural bacteria in your mouth ferment them and turn them into acid. This acid can then eat away at the enamel that protects your teeth and cause sensitivity. Bacteria can also damage your teeth when they build up in your mouth, and the enamel wears away.

Bit-O-Honey may have been born in the '20s, but it didn't become popular until the '60s, when it was bought by Ward Candy Company. Ward had already been making several other popular treats – including Raisinets and Chunky! Thanks to Ward, the name Bit-O-Honey got out there.

Honey is much sweeter than sugar, so use 1/2 - 2/3 cup honey for every cup of sugar in your recipe. Because honey is sweeter than sugar, you might not want to substitute at a 1-1 ratio (even though you can up to one cup).

While moderation is always key, choosing honey-sweetened treats over those laced with refined sugars is a step in a healthier direction. The next time you're reaching for a caramel or a sweet snack, make it a honeyed one.