- 1/2 C honey
- 3 T lemon juice, orange juice, apple cider vinegar, or another acidic liquid of your choice
- Grated fresh or powdered dried ginger to taste (optional)
- 1 packet powdered sugar or vitamin C powder (optional)
- Whisk honey with lemon juice in a medium saucepan off-heat until thinned into a syrup.
- Add ginger (powdered or grated) if desired.
- Turn stove on to medium-high heat and casually stir with spatula. As foam appears around the edges, turn heat off, stirring until foam is incorporated. You’ll see the clear, viscous honey become creamy and opaque.
- Repeat step 2 until the honey visibly thickens. It’ll become darker and harder to stir. If you have a candy thermometer, watch for the “hard-crack point” or 300º F. (You can also stop cooking the honey at around 250º to get a taffy-like candy but be careful it WILL pull your fillings out if you chew the candy.)
- You’ll know you’ve reached the hard-crack stage when the honey can’t help but bubble up, it coats the back of a spoon, and/or it hardens into a ball when dropped into ice water. Honey burns easily, so take care to check temperature/spoon coat/ice water test often.
- Pour candied honey into silicone molds and leave to cool for about 1 hour.
- Carefully press mold cavities from the bottom to release candy.
- To keep honey candies from being too sticky, drop them from the mold into either a bowl of powdered sugar or powdered Vitamin C and cover them liberally before wrapping.
- Put candies in wax paper or candy foils and twist shut to store.