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Honey Balls (1911) ★★★★★
This is a simple and rustic little candy recipe from an Australian cookbook.
Original Recipe:
The Verdict:
Mr.Man and I both liked this candy a lot! It had a really nice taste, from the honey I think. It was ridiculously easy too - I mean, three ingredients, come on! It was a little bit messy, but it only dirtied 2 dishes, a spoon, and a measuring cup, so that's okay. The candy was chewy when warm and hardened up when cool. So please, PLEASE do not bite these balls! Take it from me, it is not fun. These candies are for sucking on!
Modernized Recipe:
Mr.Man and I both liked this candy a lot! It had a really nice taste, from the honey I think. It was ridiculously easy too - I mean, three ingredients, come on! It was a little bit messy, but it only dirtied 2 dishes, a spoon, and a measuring cup, so that's okay. The candy was chewy when warm and hardened up when cool. So please, PLEASE do not bite these balls! Take it from me, it is not fun. These candies are for sucking on!
(Adapted from The Keeyuga Cookery Book, found in Possum Pie, Beetroot Beer And Lamingtons: Australian Family Recipes 1868-1950)
1/2 cup HONEY
1/2 cup BROWN SUGAR
1/4 cup UNSALTED BUTTER
1. Butter a plate or two, or use parchment paper.
2. In a small saucepan, melt together the honey, sugar, and butter. Boil for a few minutes, until it sets on a buttered plate. Let the candy cool for a few minutes and either scoop out and roll into balls or drop small amounts on the buttered plates, let cool, and roll into balls when you won't burn your hands. They will stay pliable for a while.
3. Let the balls cool and harden before eating.
Note: I found this also made nice toffee (when warm anyway, not sure how it would be when cool) and could be a caramel sauce if cooked less.
1/2 cup HONEY
1/2 cup BROWN SUGAR
1/4 cup UNSALTED BUTTER
1. Butter a plate or two, or use parchment paper.
2. In a small saucepan, melt together the honey, sugar, and butter. Boil for a few minutes, until it sets on a buttered plate. Let the candy cool for a few minutes and either scoop out and roll into balls or drop small amounts on the buttered plates, let cool, and roll into balls when you won't burn your hands. They will stay pliable for a while.
3. Let the balls cool and harden before eating.
Note: I found this also made nice toffee (when warm anyway, not sure how it would be when cool) and could be a caramel sauce if cooked less.
Posts
These look so yummy - and fairly natural, too! I wonder if I could use an unprocessed sweetener...
ReplyDeleteIf you're thinking of stevia or coconut sugar or something like that, I feel like it would work...
DeleteHow could a vegan version be made?
DeleteThey're "Honey" balls, so I don't see vegan being possible. Honey is the whole point. You could do a hard tack, and use coconut oil instead of butter.
DeleteWow, this looks incredibly delicious. It's like an easy and delicious version of caramel. Yummy!
ReplyDeleteMade this just now, and it was very easy. I had to play with how long to boil it and they have a bit of a burnt taste, but are still good. Yes, do NOT bite them, unless you want to replace a filling or a tooth. They get super, super hard.
ReplyDeleteAlways Experiencing Him,
Jody
Now if you could work some lemon into these somehow, wouldn't they be like a natural cough drop?
ReplyDeleteThat's a good idea! Or even ginger for nausea.
DeleteAdd some elderberry and echinacea too somehow!
DeleteWe cooked it at a full boil - do not stir it at all - for four minutes on a medium low heat. Used teaspoon to drop warm candy on parchment paper lined baking sheets. Let sit for a minute then rolled them into balls. Delicious!!
ReplyDeleteI just made these. I varied it a little though and came up with a very tasty honey caramel candy. I had to play with cooking times and I believe ended up boiling about 10 minutes. Until a couple drops on the buttered plate stayed pliable when completely cool. I also added just a touch more butter. I make my own brown sugar, molasses I get from the Amish and pure cane granulated white sugar. Haven't tried the brown type granular sugar, I'm sure it would be fine. I added slivered almonds and some cinnamon. These two things I did when the caramel was completely cool and could mix it in on buttered wax paper. A little messy, but it's okay :) messy is fun sometimes. Anyhow, I tasted one, then two, and eventually four. They are pretty good...lol. I've sent the rest to work with my husband who is a Sgt with a local sheriff's office. I'm awaiting reviews. I'm guessing they'll be good ones ��.
ReplyDeleteThis comment has been removed by the author.
DeleteI forgot to add, when I boiled, it was at medium heat and slowly got to a boil. So total cook time would be roughly 10 minutes.
DeleteI just made these. I varied it a little though and came up with a very tasty honey caramel candy. I had to play with cooking times and I believe ended up boiling about 10 minutes. Until a couple drops on the buttered plate stayed pliable when completely cool. I also added just a touch more butter. I make my own brown sugar, molasses I get from the Amish and pure cane granulated white sugar. Haven't tried the brown type granular sugar, I'm sure it would be fine. I added slivered almonds and some cinnamon. These two things I did when the caramel was completely cool and could mix it in on buttered wax paper. A little messy, but it's okay :) messy is fun sometimes. Anyhow, I tasted one, then two, and eventually four. They are pretty good...lol. I've sent the rest to work with my husband who is a Sgt with a local sheriff's office. I'm awaiting reviews. I'm guessing they'll be good ones ��.
ReplyDeletecan I use normal sugar instead of brown sugar?
ReplyDeleteThis comment has been removed by the author.
DeleteThis comment has been removed by the author.
DeleteYou'll want that molasses flavor that brown sugar gives. It gives it richness.
DeleteYou'll want that molasses flavor that brown sugar gives. It gives it richness.
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