A Boke of Gode Cookery Presents

Honey Candies

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: Honey Meringue, Baked Honey Meringue, & Honey Butter Scotch

Honey Meringue

  • 1 egg white
  • 1/2 cup honey
  • 1/8 tsp. cinnamon
Beat egg and honey together until foamy. Beat in cinnamon until stiff. Serve uncooked as a paste or sauce, or as a substitute for whipped cream.

Baked Honey Meringue

  • 4 egg whites
  • 2 cups honey
  • 1/2 tsp. cinnamon
Preheat oven to 225º F. Beat all ingredients together until stiff peaks form. Shape into desired form. Bake on parchment paper for 1 hour or longer, depending on size. Do not remove from oven at once, but turn off the oven, open the door, and leave for at least 5 minutes. Cool gradually, away from draft.

Honey Butter Scotch

  • 2 cups honey
  • 2 cups sugar
  • 1 cup butter
  • 1 Tbs. cinnamon
Combine all ingredients and bring to a boil. Boil for 10 minutes, or to crack stage of 290º F. Pour into a buttered pan and when cold cut in squares.

Metric, Celsius, & Gas Mark Equivalencies

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Honey Candies © James L. Matterer

Modern Recipes for Beginners

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