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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