Candy

Making Without Corn Syrup

Old fashioned recipes made with ingredients you can
trust







By Cara Comini

of


Health Home and Happiness


Contents

1. Candy making basics…………………… 3
2. Ingredients and sourcing……….…..….. 11
3. Equipment used in candy making……… 21
4. Caramels………………………….……. 25
5. Chocolate & Fudges……………….…… 32
6. Marshmallows……………………….…. 43
7. Divinity & Meringues……………….….. 50
8. Hard Candies……………………….….. 56
9. Troubleshooting & fixing recipes…….… 62
10. Index…………………………………… 63
11. References……………………………… 64
Why Make Candy?

What is candy?

To candy sugar means to heat it to the point where it changes consistency.
During this process not only the texture is changed, but the flavor is as well. This
simple chemical change allows us to add other ingredients and create delicious
concoctions- from hard peppermint-vanilla lollipops to creamy chewy caramels,
to classic butterscotch, and rich velvety fudge.

Why these ingredients?

The food trend is sweeping back toward real ingredients that you can identify
easily. We use pure organic sugar from non-GMO sugar beets, sticky golden
honey, rich sustainably-harvested maple syrup, and lesser known but still
minimally processed coconut nectar and rice syrup to replace corn syrup that is
found in so many recipes.
Going back to basics

As corn syrup, marshmallow fluff, sweetened condensed milk, and artificial dyes
and colors came into mass market, many home cooks took advantage of these
‘easy’ high technology options and discarded their grandmother’s special candy
making methods in favor of using new ingredients.

Now, as we see how these highly processed foods are destroying our health,
many of us want to avoid these products. There also is something to be said for
knowing how to produce different candies from simple ingredients found on
grocery store shelves like honey, simple plain white sugar, maple syrup, and real
cream.

We’re starting to fall back in love with not only the subtle flavors that come from
real food, but also the self-sufficiency of knowing that we can make beautiful,
delicious, superior-tasting caramel without relying on a can of sweetened
condensed milk, fudge without a jar of marshmallow fluff, and lollipops without
red dye #40.

Let’s bring back the real candy tradition with these recipes.



How hard is it to make candy?

Candy, like all cooking, is a combination of art, science, and a little bit of a 6th
sense. With a little patience, careful eye on the thermometer, and meticulous
adherence to instructions you will produce delicious candy right out the gate.

When making homemade gourmet candies, some of the inconsistencies are part
of the charm. And if the sweet concoctions were messed up in some way, it’s
likely that they will still be delicious when repurposed.


Happy Accidents

Two happy accidents came as I was testing recipes for this book: Caramel Sauce
and Real Maple Syrup Chips.

Before I learned that coconut nectar makes a better corn syrup replacement in
caramels than rice syrup, I was trying to soften the caramels by adding more and
more cream to the sugar. I didn’t create the soft caramels that I was after until I
switched away from the rice syrup, but I did get a delicious rich caramel sauce
that was perfect for topping ice cream, dipping apples into, and sneaking out of
the jar on a spoon after the kids were in bed. (shhhhhh!)





As I learned about the timing for the Maple Candies, and what exactly to look
for to know they are ready to be put into prepared molds, I seized 2 entire cups
of maple syrup. After chipping this sandy maple mixture out of my pan with a
butter knife, it became the perfect topping for the kids’ oatmeal! This also solved
the sticky issue of children who wanted to pour in their own syrup, it turns out
that maple syrup sprinkles are universally enjoyed by the children, and they end
up using less than they would use liquid syrup. Win-win!
High Altitude Directions

Elevation differences will also make a difference of where your candy
reaches the correct temperature. I’m in the mountains in Montana, 4000
feet, and water boils here at 204* F rather than the 212 * F that it boils at at sea
level. Because of this, I need to subtract 8 degrees from the recommended
temperatures for most recipes.

For example, hard crack at my altitude (approx 5000 ft) is 290* F where at sea
level it is 300 *F. If I waited until my candy reached 300* it would be over
cooked, and possibly starting to burn.

*All cooking temperatures in this book, as well as your candy thermometer, are
calibrated to sea level for consistency.

Don’t be intimidated by this information, you’ll soon get a feel for what the
different stages look and act like.
Elevation Water Boils (F) Thread Soft Ball Hard Ball Soft Crack Hard Crack
Sea Level 212 230 235 260 280 300

1000 Feet 210 228 233 258 278 298

2000 Feet 208 226 231 256 276 296

3000 Feet 206 224 229 254 274 294

4000 Feet 204 222 227 252 272 292

5000 Feet 202 220 225 250 270 290

6000 Feet 200 218 223 248 268 288

Timing

Timing in some recipes is more flexible than others, but the window between
‘soft ball’ and ‘hard crack’ and ‘burnt!’ can be just moments. Stay near your
candy with an eye on the thermometer, especially during your first couple
batches, until you get a general sense of how long each stage takes to get to.

Some candy, such as lollipops, can be removed from heat and you have a minute
to add the flavoring. Other candy, such as Maple Candy, needs to be scooped
into molds exactly as soon as it is the correct consistency or it will freeze and
crumble.

Humidity

The moisture content in the air can affect how candy sets up. For best results, if
you live in a humid climate, wait until the humidity is low. It may seem like a
rainy day is perfect for candy making, but in fact the clear days (rain means there
is a high moisture content in the air!) are best.



Instructions
Following instructions exactly is the key to making candy that works
consistently every time. Follow instructions exactly as written! If it says ‘do not
stir’ after a certain step, stirring can cause the sugar crystals that were melting
and forming glass-like clear candy to clump back up and form grainy crystals.

If coconut nectar is called for, substituting rice syrup will usually result in a
much more hard candy. If you don’t have, or can’t eat, the ingredients as
listed- please choose another recipe or accept that substitutions may not
produce the candy as described and pictured.

The instructions are simple, but they are all essential to get candy that behaves
correctly. If you accidentally skip a step, or misread the instructions, it is likely
that your candy will still be yummy, and you can repurpose it into something
else.

Colors and Flavors

By using high-quality ingredients we are
able to highlight the individual properties
and subtle rich flavors of our natural
candies. Rather than using overly-
processed and tasteless corn syrup, refined
white salt, and stale canned milk, we use
rich coconut nectar, sea salt that contains trace minerals from the sea, vanilla
from real vanilla beans, and high-quality good-tasting cream. These, along with
the subtle browning of the sugar in the recipes, provide depth of flavor that
doesn’t need to be covered up with artificial ingredients.

Ingredients used in this book


Sweeteners

Sugar: Pure organic cane sugar is used here. Cane sugar, also called granulated
sugar or white sugar, has a sweet neutral taste and is in most of these candy
recipes. It contains fructose and glucose bound together into sucrose. Cane sugar
is made by chopping up sugar cane, pureeing and extracting the juice. The juice
is then dried, and the molasses (the dark part of sugar) is removed to make white
sugar.

Sugar can be refined into white sugar by the use of lime in carbonation or by
using sulfur dioxide.

When looking for sugar, look for cane sugar as it is not genetically modified.
Choose organic when possible.


Honey: Nectar of the bees, honey is a contains separate glucose and fructose
molecules, rather than having them bound together into sucrose like white sugar
is. Raw honey also contains trace amounts of pollen, yeast, and enzymes.

Honey is extracted raw from the comb by loading the comb in a drum that is
then spun, and the centrifugal force flings the liquid raw honey from the comb.
The honey comb is then washed and made into beeswax, which is used in
candles, cosmetics, and other applications like furniture polish.

Many beekeepers sell raw honey. On a large scale, honey is pasteurized by
heating to 161* F or higher to preserve its shelf life, kill any lingering yeast
spores that can encourage fermentation, and reduce the likelihood that the honey
crystalizes.

Pasteurization changes the flavor profile, removing the subtle flavors that come
from the area of which the honey was obtained (clover honey, orange honey,
etc). It also darkens the color.

When looking for honey to use in candy, it’s not important that it
is raw because we are going to cook it. Still, because the bees are
so important to our ecosystem, finding sustainable honey is a
priority so we are sure that only extra honey is being harvested,
and the bees aren’t supplemented with corn syrup to increase
production.

Honey as Medicine:
Honey has long been used as a medicine in different applications. Honey has been an
ancient remedy and was first noted in history as early as 384 BC.

Honey is used as a remedy for:
Preventing bacterial growth in wounds and burns
Allergies
Low blood sugar
Sore throats
Coughs
Sleeping
Moisturizing the skin
Acid Reflux
Sinus Inflammation
And more!

Due to the antioxidants, trace nutrients, and antimicrobial properties, raw honey provides more complex
nutrition than processed sugar or corn syrup.

Honey and Botulism
There is a small risk that spores of botulism will be in honey, and though they do not reproduce in honey,
they can reproduce in the undeveloped gut of an infant and for that reason honey is not recommended for
young infants, even if pasteurized or cooked.


Maple Syrup Prices

The cost of maple syrup can make many of us double take when we’re at the grocery store. Maple syrup, as
all sweeteners are, is a special treat, and is not meant to be a staple of our diet.

Understanding the amount of work that it would take us to make maple syrup if we had a maple tree in our
back yard helps us to appreciate, rather than recoil the cost involved in sourcing our food.

It may have been from the frequent reading of Shel Silverstein’s The Giving Tree as a child, but learning
how much sap is given from the maple trees to sweeten our pancakes in the morning tugged at my heart
strings a bit.

Maple Syrup

Refined from the sap of a sugar maple, maple syrup was first collected by the
indigenous people of North America. The sap of the maple trees contain 2-5%
sugar, mostly surculose as is in white sugar. Maple trees start being tapped
around 30 years of age, and larger trees can support more than one tap. Each tree
gives on average 9-13 gallons of sap per season, at a rate of about 3 gallons a
day.

While traditional tapping does not harm the maple trees, and may even make
them stronger as they are well cared for, vacuum extraction methods are used to
extract more sap on low production years. There is controversy over this method
of using a vacuum to extract more sap than would flow from traditional tapping,
with concern that it is harmful for the trees long term.

Refining the syrup is a relatively simple process, which started by evaporating
off the extra water from the sap, so the sweet syrup remains. ‘Sugar sand’ is
filtered out, which isn’t toxic, but leaves a gritty texture in the syrup.

For long term storage, maple syrup needs to be evaporated down to the correct
sugar concentration or it will spoil or crystalize.

The amount of reduction needed depends on the amount of sugar that is present
in the sap collected. For example, if the sap is only 1.5% sugar, 57 gallons of sap
will be required to make 1 gallon of maple syrup. If the sap contains 3.5% sugar,
only 25 gallons are needed for one gallon.

Maple syrup is graded right after bottling. Maple syrup is graded by color; the
darker the color, the stronger the flavor. ‘Fancy’ is the lightest syrup, A in the
middle, and Grade B being the darkest. The sugar content is exactly the same in
all, with the darker syrup coming from darker sap that is extracted later in the
year.



When choosing maple syrup, choose 100% maple syrup that does not use
vacuum extraction when possible. Sourcing directly from the farmer that cares
for the trees sustainably is best for you, the trees, and the farmer.


Coconut Nectar

Though coconut nectar has been traditionally harvested for centuries, it just now
is catching on as a natural sweetener commercially.

Tapped from the coconut palm tree, coconut nectar is claimed from the coconut
blossoms in a similar way that maple syrup is claimed from the trunk of the
maple tree. When the blossoms at the top of the coconut tree are mature, they are
cut along the stem end, and the sweet milky-white ‘sap’ or nectar is removed.

Sweet coming out of the flower, coconut nectar does not require as much
reduction to create a sweet syrupy product.

Like maple syrup and cane sugar, the primarily sugar molecules in coconut sugar
are sucrose, followed by fructose and glucose. This minimally-processed product
does have quite a few trace minerals present as well: Potassium, iron, vitamin C,
and other trace minerals.



Unsweetened Cocoa Powder & Baking Chocolate

For a food that produces love-chemicals and symbolize love and care around the
world, the industry of chocolate can be heartbreaking. To avoid slave and child
labor, we choose fair-trade cocoa powder and baking chocolate.

Fair trade chocolate is a partnership between food brands and an outside agency
that evaluates the growing and production of chocolate to ensure fair labor
practices are followed.

When looking for anything chocolate-related, always look for fair trade to
promote a better world.

Sea Salt

Sea salt is used in these recipes, as opposed to bleached and iodized table salt.
Sea salt comes in both refined (white) and unrefined (pink, or with dusty brown
flecks) varieties. Different textures of sea salt can enhance and complement
candies well. Flake sea salt topped on smooth caramels provides both flavor
enhancement and a subtle texture that quickly melts away as the caramel
dissolves.

In these recipes I use unrefined sea salt to provide trace minerals within the
candy itself, and a crystal-clear flake sea salt to top decoratively.



Cinnamon

There doesn’t seem to be a cooking ingredient that does not come with some
form of controversy, and cinnamon is no exception. Cinnamon comes in two
main types, Ceylon and Cassia.

Cassia cinnamon is high in coumarin, which has been linked with liver damage
when consumed in high doses. Cassia, unfortunately, is less expensive to
produce and still provides the same cinnamon flavor, so has become common on
grocery store shelves.

Ceylon cinnamon is more sweet and mild tasting than Cassia cinnamon, and has
very low levels of coumarin. If taking cinnamon medicinally, it is highly
recommended to seek out the Ceylon variety.

Ceylon cinnamon is also thought to have more health benefits, including
antimicrobial properties, lowering blood glucose, lowering blood cholesterol,
wound healing, helping treat alzheimer’s disease, healing the liver, and more
properties.

Cinnamon and honey is a common home remedy for an oncoming cold, sore
throat, or respiratory illness and works best when Ceylon cinnamon, or ‘true
cinnamon’ is used.

Crispy Nuts

1-3 pounds raw almonds, walnuts, cashews, etc.

1 tablespoon unrefined sea salt per pound of nuts

filtered water to cover

To soak nuts: Place raw nuts in a large bowl (they will swell, so only fill ⅔ full, using another bowl if
needed). Add sea salt and cover the nuts with filtered water. Allow to soak overnight at room temp-erature
(on the counter).

To dry:
Drain now-soaked nuts in a colander and lay in a single layer on dehydrator trays, or roast in a pan as low
as your oven will go.
Dehydrate all day or over night.

If you don’t have time to do this step, or don’t own a dehydrator, it is just fine if you skip it!



Cayenne Pepper
Ground cayenne is used in our Honey-Cinnamon Lollipops to give it a kick
(which is completely optional!). Cayenne provides a nice contrast to the sweet-
fruity flavor of honey as well as sinus-clearing and inflammation-reducing
properties. Capsaicin is the part of peppers that gives it the spice, and cayenne is
rich in this compound.

Essential Oils for Flavor

Essential oils are very concentrated in flavor and scent, so a little goes a long
way. We use essential oils to flavor our lollipops, and they can be added to fudge
as well. The higher quality your essential oil, the less you need to use. For ease
of use, we assumed you are using a high-quality essential oil in your recipes. If
the flavor does not come through enough for you, simply make a note in your
book and add more the next time.

Many of us already have high-quality essential oils on our shelf, so feel free to
experiment using those to flavor your baked goods and candies, rather than
extract as called for. Just make sure you use a drop or two, rather than the
spoonfuls of extract called for in the recipe.
If you use essential oils that are not called for in these recipes, be sure to do a
little research on your own to make sure they are okay for consumption in very
small doses.
Vanilla Extract

Vanilla extract is made from extracting the flavors and color of real vanilla beans
with the use of alcohol. Imitation vanilla extract also uses alcohol, but it adds
cheaper artificial vanilla flavor.

For the best flavor, use real vanilla extract.

Nuts

Nuts are a classic candy addition, as their crunch and mild bitterness
complements the chewy-super sweet properties of candy.

Prior to using nuts in recipes here, it is recommended to soak them in filtered
water with a touch of sea salt, also called Crispy Nuts. From there, you will
dehydrate overnight in a dehydrator. The salt water both helps neutralize some of
the properties of raw nuts that are hard to digest, and adds a subtle salty flavor
all the way through the nuts, rather than just a dusting on the outside.

Alternatively, you an gently toast your nuts in a skillet over medium-high heat
for 5 minutes or until they start to darken in color and become fragrant, stirring
constantly with a wooden spoon.





Gelatin

When choosing gelatin, choose grass-fed gelatin for superior taste and function.
Unlike the Knox or Jell-o brand that you
 might have

grown up with, grass-fed gelatin is made from healthy pastured cows and is good
for you. It is available at many online retailers and some health food stores.

Gelatin contains amino acids that are used to help repair your gut lining… so
yes, your delicious marshmallows may actually facilitate gut healing!

Recommended gelatin brands:

Great Lakes, Perfect Supplements, and Vital Proteins.

Candy Making Equipment

You will see there isn't a lot of specialty equipment used in this book. Many of
you will have all of this already.


- Instant Pot or Heavy-Bottomed Stock Pot
- Medium Saucepan (caramels)
- Double Boiler or Steamer Insert plus a small heat-proof bowl to turn your
Instant Pot into a double boiler (chocolate chips)
- Stand mixer (marshmallows, divinity, maple fudge, meringues)
- Candy Thermometer
- Parchment Paper
- 8x8 pan or Silicone 8x8 pan (size does not need to be exact) (caramels)
- 9x13 pan (marshmallows)
- Loaf pan (fudges)
- Baking Sheet (divinity, meringues, caramel apples)
- Lollipop molds and paper sticks (lollipops, sticks for caramel apples)
- Cellophane bags or waxed paper to wrap candy individually
- Measuring cups
- Measuring spoons


Candy Thermometer

You can use the 'drop the candy in cold water method' of seeing what stage the
candy is at, but I have found that a candy thermometer makes candy making
more accurate and the finished product is better. By the time I figure out whether
my candy is at 'hard ball' or 'soft crack' stage, either it has cooled back down
(and possibly recrystallized due to the tempera-mental nature of candy) or it has
gone on to the next stage if I left it on the heat. A candy thermometer is a
worthwhile investment if you plan on giving candy making a try.


Candy Thermometer Placement:

The entire bulb at the end of the candy thermometer needs to be submerged in the hot liquid candy to get an
accurate reading. If your pan is large and the amount of liquid doesn’t quite cover the thermometer bulb,
tilt your pan a bit to check the reading, then return to the flat cooking surface.


Thermometer Accuracy:

Do you feel like your candy thermometer might be off? You can check it by bringing plain water to a boil.
When the candy thermometer is inserted, it should read the temperature that water boils at at your elevation
(212* F at sea level).

Refer to the chart under high altitude instructions for higher elevations.

If your candy thermometer is off, you can either replace it, or you can adjust accordingly by subtracting or
adding the amount of degrees it is off to the degrees indicated in the recipe.


Stand Mixer

A stand mixer is helpful in a handful of the recipes, but you can make do with a
handheld mixer- just be prepared to use it for 10-12 minutes at a time, and you'll
need a helper to pour in the hot sugar mixture while you use the handheld mixer
at the same time.


Stovetop or Instant Pot

I found that my Instant Pot provides a fantastic even heat source that eliminated
my need to stir to get the candy to heat evenly throughout. This gives us the
ability to produce consistent candy every time.

If you aren’t using an Instant Pot, choose a heavy-bottomed pan and place it on a
heat source that is the same size as the bottom of the pan. Using a large pot on a
small burner, or a small pot on a large burner will both cause uneven heating in
your candy.

A gas stovetop provides the most even heat. If you are using an electric stove,
check to make sure the entire bottom of your stock pot or sauce pan is evenly
making contact with the burner or glass stovetop to ensure the contents cook
evenly.





It’s not under pressure…

Yes, we use a pressure cooker (the Instant Pot) in these recipes, but we DO NOT use the pressure setting!
You may be confused, and wondering when to put the lid on in these recipes, or if they take longer on the
stovetop than they do in the Instant Pot.

This is a common question, and since we are using the sauté feature on the Instant Pot, we don’t put the lid
on, and we don’t have to accommodate for a shorter cooking time.

We’re using the Instant Pot because it is a wonderfully easy-to-use even heat source. Also, the pot is easy to
clean, as it is light weight and uses less room in the dishwasher.
If you don’t have an Instant Pot, directions have been provided for using a 4-8 quart heavy saucepan or
small stock pot.
Recipes

These recipes are for you to enjoy making, giving, and eating your favorite
candies as a treat, without sacrificing your food values. As we just talked about,
we chose real ingredients.

While candy will always be a treat, and will never be nourishing enough to make
up a large part of your diet, these candies use real wholesome ingredients and
avoid many common food allergies.

Enjoy one batch at a time, or take a day or two to make a few different recipes,
and create sampler tins for everyone on your gift list this holiday season. ♡
 Caramels

Variations:

Chocolate Soft Caramels:

Add 1/3 cup cocoa powder when you add in the hot cream. Omit sprinkling extra sea salt on the top of the
caramel.

Caramel Sauce

Increase cream to 1-1/2 cups and continue with the recipe as normal. Use as a topping for ice cream, dip
for fruit, and more.

Temperatures used:

There are as many variations of caramel recipes as there are recipe creators. We heat to a relatively high
heat in the initial cooking stage here because in our experience this helps prevent the caramels from turning
grainy as they are stored.


Salted Soft
Caramels

1 cup sugar
1/2 cup coconut nectar
1 cup cream
4 tablespoons butter, divided
1 teaspoon vanilla
1/4 teaspoon sea salt, plus more for sprinkling


1. In the pot of your Instant Pot, or in a stock pot for use on the stovetop (choose a large one, it will
bubble up in later steps), combine sugar, coconut nectar, and a pinch (about ¼ teaspoon) sea salt with
a whisk until all the sugar is wet.
2. Remove whisk, clip on candy thermometer so that the bulb is in the sugar mixture but not touching
the bottom of the pot, and turn the Instant Pot on to Saute- Medium. Alternatively, heat pan on the
stovetop over medium heat.
3. Heat until just before hard crack stage (295* F). Do not stir at all during this time.
4. As the sugar mixture heats, use a small saucepan to heat the cream and 1 tablespoon butter over
medium-low heat, stirring occasionally. Heat until it starts to boil, then turn heat off.
5. As soon as sugar mixture reaches 295*, remove from heat (place on a trivit or hot pad) and slowly
pour in in hot cream/vanilla mixture. Be careful, there will be lots of steam and the mixture will
increase in volume.
6. Stir for a couple seconds to mix cream into the sugar mixture and return to medium heat.
7. Cook until caramel mixture reaches 260* F (hard ball stage). Do not stir during this cooking process.
8. As the caramel mixture cooks again, line a loaf pan or 8x8 pan with parchment paper, and grease with
coconut oil or spray with cooking spray. Alternatively, a silicone pan can be used without the need to
line or spray.
9. Once caramel reaches 260*( hard ball stage), add remaining 2 tablespoons of butter without stirring,
and pour into prepared pan. Do not scrape the edge of the pan, only pour off what comes out on its
own.
10. Place pan with caramel on a cooling rack and allow to cool until it comes to room temperature. Cover
and transfer to the fridge.
11. After caramel is set, 4-8 hours later, sprinkle with remaining sea salt flakes and pop out of the mold by
lifting up the parchment or inverting the silicone pan.
12. Use a knife that you have run under hot water to heat up to cut into 1" squares. Wrap in waxed paper,
cellophane, or parchment paper squares individually to keep caramel from sticking together. Caramel
can also be served in small parchment paper mini muffin cups.
13. Store wrapped caramels in an airtight container in the fridge up to 6 weeks, or freeze for up to 6
months.






Dairy-Free
Caramels

Made with full-fat coconut milk, these dairy-free

caramels are a delicious treat for those with food
allergies. The dusting of salt and rich caramel hides the
coconut flavor well, so those who don’t like coconut will
still enjoy this delicious chewy treat!

One 16-ounce can full fat coconut milk (use all of the
liquid, not just the fat on top)
1/2 cup coconut nectar
1 tsp. coarse sea salt
1 and 3/4 cup sugar
3/4 cup water
1 tsp. vanilla
coconut oil for brushing and cutting


1. In the pot of your Instant Pot, or in a stock pot for use on the stovetop (choose a large one, it will
bubble up in later steps), combine sugar, coconut nectar, a pinch (about 1/4 teaspoon) sea salt, and
water with a whisk until all the sugar is wet.
2. Remove whisk, clip on candy thermometer so that the bulb is in the sugar mixture but not touching the
bottom of the pot, and turn the Instant Pot on to Saute- Medium. Alternatively, heat pan on the
stovetop over medium heat.
3. Heat until just before hard crack stage (295* F). Do not stir at all during this time.
4. As the sugar mixture heats, use a small saucepan to heat the coconut milk over medium-low heat,
stirring occasionally. Heat until it starts to boil, then turn heat off.
5. Add vanilla to coconut milk after heat is off.
6. As soon as sugar mixture reaches 295* (just before hard crack), remove from heat (place on a trivit or
hot pad) and slowly pour in in hot coconut milk/vanilla mixture. Be careful, there will be lots of
steam and the mixture will increase in volume.
7. Stir to mix coconut milk into the sugar mixture and return to medium heat.
8. Cook until caramel mixture reaches 260* F (hard ball stage). Do not stir during this cooking process.
9. As the caramel mixture cooks again, line a loaf pan or 8x8 pan with parchment paper, and grease with
coconut oil or spray with cooking spray. Alternatively, a silicone pan can be used without the need to
line or spray.
10. Once caramel reaches 260* (hard ball stage), pour into prepared pan. Do not scrape the edge of the pan,
only pour off what comes out on its own.
11. Place pan with caramel on a cooling rack and allow to cool until it comes to room temperature. Cover
and transfer to the fridge.
12. After caramel is set, 4-8 hours later, sprinkle with remaining sea salt flakes and pop out of the mold by
lifting up the parchment or inverting the silicone pan.
13. Use a knife that you have run under hot water to heat up to cut into 1" squares. Wrap in waxed paper,
cellophane, or parchment paper squares individually to keep caramel from sticking together. Caramel
can also be served in small parchment paper mini muffin cups.
14. Store wrapped caramels in an airtight container in the fridge up to 6 weeks, or freeze for up to 6

months.


Honey-Pecan Caramel Bites

Sweetened with honey, this chewy candy is a mix between soft caramel and
decedent pecan pie. This candy recipe makes a small batch, and is perfect for
those who wish to avoid refined sugar while still enjoying a treat every now and
then.

⅔ cups pecan butter
⅓ cup honey
½ teaspoon of sea salt

1. Line a loaf pan with parchment paper, or grease silicone candy molds with
butter or coconut oil.
2. In a saucepan, combine ⅔ cups pecan butter, ⅓ cup honey, and ½ teaspoon
sea salt.
3. Over medium heat, bring pecan butter mixture to a simmer, and then set a
timer and allow to boil for about 3 minutes, stirring every minute or so with
a wooden spoon, until it is to the ‘thread’ stage (230*F).
4. Pour into prepared loaf pan or candy molds.
5. Decoratively press additional pecan halves into the candy if desired.
6. Chill in the refrigerator over night or in the freezer 2 hours before cutting
into squares or removing from candy molds.
7. Enjoy this smooth buttery pecan-rich treat!
8. Store in an air-tight container, in the refrigerator for up to 4 weeks.





Chocolate!
& Fudges

Honey-Sweetened Chocolate Chips

This chocolate recipe does not require the use of a candy thermometer. These
homemade chocolate chips are made by combining cocoa butter, cocoa powder,
honey or sugar, vanilla, and just a touch of salt over the even gentle heat of a
double boiler until it melts. Then it is cooled into a sheet, chopped into chunks,
and enjoyed on its own or in recipes.

Having honey-sweetened chocolate is a treat for those on the GAPS diet, or
those who have other dietary restrictions such as soy, dairy, and corn. These
chocolate chunks are rich, smooth, sweet, and delicious, just as chocolate should
be. This recipe is also easy and is considerably less expensive than allergy-
friendly chocolate chips at the store.

Cocoa is allowed on the GAPS diet after the initial digestive trouble has passed.

½ cup cocoa butter wafers
¾ cup cocoa powder
¼ cup honey
1 teaspoon vanilla
small pinch sea salt

1. In a double boiler, melt cocoa butter over simmering water.
2. Once cocoa butter is melted, keep over the heat and stir in cocoa powder,
honey, vanilla and salt, stirring until completely smooth.
3. Pour chocolate mixture into a silicone pan, or a a parchment-lined pan.
Allow to come to room temperature on the counter, and then transfer to the
fridge to continue hardening.
4. Once hard, pop out of the pan and peel off parchment paper if necessary,
and cut into chunks.
5. Use anywhere chocolate chips are called for in a recipe.


Chocolate Chip Success

When making chocolate, or melting it, cooling it, or re-warming it you don’t want to shock it. This can
cause the sugar crystals to clump quickly into a grainy solid mess rather than gradually solidifying into
smooth chocolate. We talk about this more in my soon-to-be released e-book Candy Making Without Corn
Syrup, but in general the less fussing with candy you do during the making process, the better. Once it’s
mixed and smooth, pour it where you want it to solidify and then leave it alone.

Always follow directions carefully, in this case you’ll want to melt the cocoa butter before adding the rest of
the ingredients.

If your chocolate does become grainy, it will still work great in any recipe that you melt it in. Or you can re-
melt it and re-do, just add a tablespoon of water or coffee as you re-melt it to prevent it from getting too dry.




Rich Chocolate Fudge

This isn’t a good recipe to start the night before you need the night before you
need something for teacher gifts, a bake sale, or to bring to a dessert potluck in
a few hours. Fudge needs lots of time to cool before it is ready to stir and pour
into the mold. Then, again, it needs to set before being cut in to squares.

If you can be patient, and don’t need a finished product immediately, fudge is a
great recipe! With very little hands on time, and just a few ingredients, Rich
Chocolate Fudge is a delicious special dessert.

Of all the recipes in this book, this Rich Chocolate Fudge and the Maple Melts
require the most ‘sixth sense’ to know when the candy is at the right consistency
to pour into molds. You may have to re-do a batch or two (see troubleshooting
tips at the end of the book), but once you get it, you’ll be known far and wide for
your amazing fudge-making abilities.

3 cups sugar
1/2 cup coconut nectar
1-1/2 cups heavy cream
3 ounces unsweetened chocolate
1/4 teaspoon sea salt
1 tablespoon butter
1 teaspoon vanilla
1. In the pot of your Instant Pot, or in a stock pot for use on the stovetop
(choose a large one, it will bubble up in later steps), combine sugar, coconut
nectar, heavy cream, chocolate, and sea salt with a whisk until all the sugar
is wet.
2. Remove whisk, clip on candy thermometer so that the bulb is in the sugar
mixture but not touching the bottom of the pot, and turn the Instant Pot on
to Saute- Medium.
Alternatively, heat pan on the stovetop over medium heat.
3. Heat to soft ball stage (235* F). Do not stir at all during this time.
4. As the sugar mixture heats, place a glass bowl on a cooling rack and place
butter and vanilla in it. Line a loaf pan with parchment paper, and press the
parchment into the corners. Alternatively, you can use a silicone loaf pan
with no need to line it.
5. Once sugar mixture has reached soft ball stage, without stirring, pour into
the glass bowl that has the butter and vanilla in it. Do not scrape the pan
during this step, only pour what easily comes out.
6. Clip the candy thermometer onto the glass bowl, and allow chocolate
mixture to cool to 110* This takes about 1-2 hours.
7. Once mixture is 110* F, stir with a sturdy wooden spoon until fudge starts
to thicken, about 4 minutes. As soon as it is spreadable consistency, pour
and smooth into the prepared loaf pan.
8. This last step is a little tricky, and if you stir too little the fudge won’t set up
well. In that case, store it in the freezer and enjoy chilled. Or re-heat it to
melty (150 degrees or so) and re-stir once it has cooled back down to 110*.
If you stir too long, or don’t have the loaf pan prepared ahead of time, the
fudge will solidify in the bowl and you can either enjoy crumbly fudge, or
you can again re-heat it to melty and try again with the last step.
9. Cool completely, then transfer to the refrigerator for an additional 4 hours
before cutting into cubes.


Variations of Rich Chocolate Fudge

Add:
5 drops peppermint essential oil before your stir during step 7 for a creamy chocolate-mint treat

Add:
1 cup walnuts as you are stirring the fudge right before pouring into the prepared loaf pan for a nut-studded
fudge. The bitterness of the walnuts helps cut the sweetness of the fudge and complements it well.

Substitute:
In place of un-sweetened baking chocolate, 1/2 cup unsweetened cocoa powder with 3 tablespoons of
butter can be used. Add this cocoa powder and butter during the same step that you would add the
unsweetened chocolate.


Nut Butter Fudge

No, not a chilled peanut butter frosting mixture. No, not a ‘healthy’ imposter
made with coconut cream (though there’s a time and place for that as well!). No
marshmallow cream, no canned milk. A real cooked nut butter fudge that pairs
deliciously with its chocolate cousin, and is made with real candied sugar.

2 cups sugar
1/3 cup coconut nectar
1/2 cup heavy cream OR full fat coconut milk
1/2 teaspoon sea salt

1 cup unsalted almond butter or other nut butter (if using salted, omit salt above)
1 teaspoon vanilla

1. In the pot of your Instant Pot, or in a stock pot for use on the stovetop
(choose a large one, it will bubble up in later steps), combine sugar, coconut
nectar, cream, and sea salt with a whisk, until all sugar is wet.
2. Clip on candy thermometer so that the bulb is in the syrup but not touching
the bottom of the pot, and turn the Instant Pot on to Saute- Medium.
Alternatively, heat pan on the stovetop over medium heat.
3. Heat sugar mixture to soft ball stage (235* F) without stirring.
4. As the sugar mixture heats, prepare a loaf pan by lining with parchment
paper so the parchment goes all the way up the sides of the loaf pan.
5. Once the syrup is at soft ball stage, remove from heat and stir in almond
butter and vanilla.
6. Pour fudge into prepared loaf pan. Gently shake the loaf pan if needed to
smooth the mixture into the corners.
7. Allow nut butter fudge to cool at room temperature, then cut into cubes.
8. Store in an airtight container between parchment for up to 3 weeks.

Chocolate-Nutbutter Fudge Bites

To make chocolate & nut butter fudge squares, layer Rich Chocolate Fudge with Nutbutter Fudge in an 8x8
parchment-lined pan rather than two loaf pans.

You can make Nutbutter fudge while you are waiting for the Rich Chocolate Fudge to cool before you get to
the stirring step.

Pour Nutbutter fudge on the bottom of the 8x8 pan, and then smooth the Rich Chocolate Fudge over the top
when it’s ready. Once it has set, the flavors will stick together.


Pure Maple Walnut Fudge


The most delicious, decadent, wintery treat out there, maple fudge is only
sweetened with pure maple syrup, the richness comes from real heavy cream,
and the walnuts provide crunch and counteract the sweetness of this amazing
fudge as well.


2 cups pure maple syrup
1/4 teaspoon sea salt
1 cup cream
3 tablespoons butter, room temperature
1 cup walnuts, soaked and dehydrated


1. In the pot of your Instant Pot, or in a stock pot for use on the stovetop
(choose a large one, it will bubble up in later steps), combine maple syrup
and sea salt.
2. Clip on candy thermometer so that the bulb is in the syrup but not touching
the bottom of the pot, and turn the Instant Pot on to Saute- Medium.
 Alternatively, heat pan on the stovetop over medium heat.
3. Heat syrup to 220* F without stirring.
4. As the syrup heats, warm the cream on the stove until hot. Remove from
heat once it starts to simmer.
5. Once the syrup is at 220* F, after heating for about 5-7 minutes, gently pour
in the hot cream. Do not stir the cream in, it will distribute evenly as the
mixture boils. .
6. Heat syrup-cream mixture to soft ball stage (235* F). Do not stir at all
during this time.
7. As the maple mixture heats, set up the bowl of your stand mixer, or place a
glass bowl on a cooling rack and place butter in the bowl. Line a loaf pan
with parchment paper, and press the parchment into the corners.
Alternatively, you can use a silicone loaf pan with no need to line it.
8. Once syrup mixture has reached soft ball stage, without stirring, pour into
the mixer bowl that has the butter in it. Do not scrape the pan during this
step, only pour what easily comes out.
9. Allow to cool for 10 minutes, or until the edges of the maple mixture start to
firm up
10. Using the paddle attachment of your stand mixer, mix stir with a sturdy
wooden spoon until fudge starts to thicken, about 10 minutes with the
mixer or 20 minutes by hand.
11. If using walnuts, add walnuts about half way through mixing.
12. As soon as it is spreadable consistency, pour and smooth into the prepared
loaf pan.
13. If you stir too long, or don’t have the loaf pan prepared ahead of time, the
fudge will solidify in the bowl and you can either enjoy crumbly fudge, or
you can again re-heat it to melty and try again with the last step.
14. Cool completely, then transfer to the refrigerator for an additional 4 hours
before cutting into cubes.

 Marshmallows




Fluffy Honey Marshmallows

A must-have for both campfires and hot cocoa, marshmallows are fluffy sweet
candies that are surprisingly easy to make! With just honey, water, gelatin, and a
pinch of sea salt these marshmallows are also suitable for many allergen-free
diets including SCD and the GAPS diet.

1-1/2 cups honey
1 cup water, divided
1/8 teaspoon sea salt
4 tablespoons grass-fed beef gelatin
Coconut oil or cooking spray to grease parchment paper

1. In the pot of your Instant Pot, or in a stock pot for use on the stovetop,
combine honey, 1/2 cup water, and sea salt with a whisk.
2. Remove whisk, clip on candy thermometer so that the bulb is in the honey
mixture but not touching the bottom of the pot, and turn the Instant Pot on
 to Saute- Medium. Alternatively, heat pan on the stovetop over medium
heat.
3. Heat honey mixture to soft ball stage (235* F). Do not stir at all during this
time.
4. As the honey mixture heats, mix gelatin and 1/2 cup cold water in the bowl
of your stand mixer, or in a large mixing bowl to use with a handheld mixer.
Stir gelatin and water with a fork until all gelatin is wet. If there is still
powdery gelatin, add up to 2 tablespoons more water, until all gelatin is
wet. Allow gelatin to absorb water as your honey heats to soft ball stage, at
least 5 minutes.
5. Prepare a 9x13” casserole dish by lining with parchment paper, and then
greasing the parchment paper with cooking spray or by rubbing a thin layer
of coconut oil or butter over the top. Parchment should come up the sides of
the 9x13” dish.
6. Once the honey mixture reaches soft ball stage (235*F), immediately start
the stand mixer with the gelatin on medium-low speed and gradually pour
in the hot sugar mixture. If you are using a handheld mixer, get help for this
step with one person holding the mixer and one person pouring in the hot
honey syrup.
7. Some of the hot honey mixture will fling to the sides of the bowl, creating
hard candy- do not scrape this down.
8. Once all the honey mixture has been added, increase speed of the mixer
until it is on high speed. Continue to beat until marshmallow mixture is
stiff, another 5 minutes.
9. Immediately scoop stiff marshmallow mixture into prepared 9x13” dish and
spread evenly. Allow to cool and set overnight, uncovered.
10. To cut into individual marshmallows, lift marshmallows out by the
parchment and place parchment directly onto a cutting board.
11. Use the greased chef's knife to cut marshmallows into cubes. Allow to dry
further for a couple hours, then transfer to an air-tight container, with
parchment between the marshmallows.

Chocolate-Dipped Marshmallows

After cutting the
marshmallows (both the Honey and the Maple are delicious for this), make the honey-
sweetened Chocolate Chip recipe (page 33).

Rather than pouring the finished chocolate on a baking sheet to harden and be broken into chunks, dip the
marshmallow cubes right into the melted chocolate mixture. Set upright (chocolate side up) on parchment
for about an hour, or until chocolate is set.

Serve, or store in the fridge or freezer in a parchment-lined air-tight container.

Toasting Honey
Marshmallows over a Campfire

These marshmallows will toast, but they need to be cured first to help them dry out a little more. To cure
simply cover them with parchment or waxed paper (not plastic wrap), and leave on the counter for 3-5
days, then they will be ready to toast.

If you don’t have to avoid maple syrup and refined sugar, and wish to toast your marshmallows, I
recommend going to the next recipe: Maple Marshmallows, as they are just slightly more sturdy and toast a
little better.


Maple-Vanilla Marshmallows

On top of hot cocoa, toasted, or just enjoyed on its own, homemade
marshmallows are a delicious experience that is nothing like those that come
from the store. We love that we can use real sugar and maple syrup, and leave
out the blue food dye and corn syrup found in most commercial brands.

Marshmallows are one of my favorite candies to bring to a party- the intrigue of,
‘you can make marshmallows?!’ quickly turns into ‘oh my goodness, this is
amazing, how hard are these to make?!’ If you’re bringing these to share, bring
a couple copies of the recipe as well, you’re sure to have similar experiences.



1 cup maple syrup
3 cups sugar
3/4 cup water
1/4 teaspoon sea salt

 3 tablespoons + 1 teaspoon gelatin
3/4 cup cold water
1 teaspoon vanilla

1 cup powdered sugar

In the pot of your Instant Pot, or in a stock pot for use on the
stovetop, combine maple syrup, sugar, 3/4 cup water, and sea
salt with a whisk until all the sugar is wet.

Remove whisk, clip on candy thermometer so that the bulb is in the sugar mixture but not touching the
bottom of the pot, and turn the Instant Pot on to Saute- Medium. Alternatively, heat pan on the stovetop
over medium heat.

Heat to soft ball stage (235* F). Do not stir at all during this time.

As the sugar mixture heats, mix gelatin and 3/4 cup cold water in the bowl of your stand mixer, or in a large
mixing bowl to use with a handheld mixer. Stir gelatin and water with a fork until all gelatin is wet and then
allow gelatin to absorb water for at least the next 5 minutes.

Prepare a 9x13” casserole dish by lining with parchment paper, and then greasing the parchment paper with
cooking spray or by rubbing a thin layer of coconut oil or butter over the top. Parchment should come up
the sides of the 9x13” dish.

Once the sugar mixture reaches soft ball stage, immediately start the stand mixer on medium-low speed and
gradually pour in the hot sugar mixture. If you are using a handheld mixer, get help for this step with one
person holding the mixer and one person pouring in the hot sugar syrup.

Some of the hot sugar mixture will fling to the sides of the bowl, creating hard candy- do not scrape this
down.

Once all the sugar mixture has been added, increase speed of the mixer until it is on high speed. Continue to
beat until marshmallow mixture is stiff, another 5 minutes.

Immediately scoop stiff marshmallow mixture into prepared 9x13” dish and spread evenly. Allow to cool
and set for 4 hours uncovered.

To cut into individual marshmallows, sprinkle half the powered sugar across your work surface and place
the now-solid block of marshmallows upside down on the powdered sugar. Peel off the parchment and
sprinkle the rest of the powdered sugar on top.

Use a large chef’s knife to cut into cubes, roll in remaining powdered sugar on the work surface, and store
in an airtight container for up to 4 weeks.



Dairy-Free
Hot Cocoa Recipe

A match made in heaven, fluffy gooey marshmallows just call out for rich hot cocoa.

¼ cup honey or maple syrup
½ cup unsweetened cocoa
1 teaspoon cinnamon (optional)
1 can coconut milk
2 cups filtered water

In a medium saucepan off the heat, mix cocoa, optional cinnamon, honey, and about ¼ cup of the coconut
milk with a fork or whisk until the cocoa is smooth and lumps are all broken up.

Heat over medium-low heat until warm, and gradually add in the rest of the coconut milk, stirring as you
add it.

After the cocoa is thoroughly mixed into the coconut milk, add water as desired to thin, and heat until warm
to touch.
Divinity & Meringues
Divinity with Pecans

Divinity is popular in the South, especially with the addition of pecans, but I can
assure you wherever you live, you will enjoy this light melt-in-your-mouth
Southern Candy.

3 cups sugar
3/4 cups water
1 teaspoon lemon juice
2 egg whites
1 teaspoon vanilla
Chopped or halved Crispy Pecans (see page 19)

In the pot of your Instant Pot, or in a stock pot for use on the stovetop, combine
sugar, water, and lemon juice until all sugar is wet.

Clip on candy thermometer so that the bulb is in the sugar mixture but not
touching the bottom of the pot, and turn the Instant Pot on to Saute- Medium.
Alternatively, heat pan on the stovetop over medium heat.

Heat sugar mixture to hard ball (260* F) temperature.

As the sugar mixture is heating, beat the egg whites in a stand mixer until stiff,
then add in the vanilla. Keep the beater in the mixer, it will be used to whip the
sugar mixture into the egg whites.

Once the sugar mixture is at hard ball stage, turn the mixer on to medium, and
slowly pour the hot sugar mixture into the stiff egg whites and vanilla. Do not
scrape the sides of the bowl. Once all the sugar mixture is in the egg whites,
increase speed on the mixer to high and beat for about 5 minutes, or until gloss is
lost and the candy starts to hold its shape.

The timing of this is tricky, but you can watch for the tracing of the stand
mixer’s beaters in the candy and see when the candy starts to hold its shape as
the mixer’s beater goes through, rather than melting back down into a puddle of
candy. If in doubt, stop the mixer and see if a spoonful of the candy will hold its
shape when placed on parchment or waxed paper. It is ready once it will hold its
shape, and if it isn’t immediately scooped and formed into individual candies, it
will harden and

be difficult to work with.

Once Divinity has held its shape, work quickly using two teaspoons, dipping the
scooping spoon in water, scooping a teaspoon of candy, and then using the
second spoon to push the candy off the first. Once all the candy is all on the
paper, decoratively press a pecan piece into each piece, or sprinkle chopped
pecans across the top.

Allow to cool at room temperature, and then store in an airtight container for up
to 2 weeks at room temperature or up to 6 months in the freezer.

Divinity Rumors &
History

Divinity is thought to be the brain-child of Karo, the corn syrup manufacturer. Legend has it that the recipe
became popular in the south after Karo Syrup produced pamphlets with recipes that included the corn syrup
brand.

Our version of course does not have corn syrup, but we get the same light smooth texture and flavor by
adding a teaspoon of lemon juice to disrupt the pH of the melted liquid sugar and keep it from clumping up
into crystals prematurely.

Simply Vanilla Meringues

Okay, not really a candy, but these cookies are nearly the same ingredients as
our Divinity (previous recipe), and they let us use the oh-so-fun piping tips in our
cake decorating kit.

These simple cookies are quick & easy, and are sure to be a new family favorite
for the holidays.

3 egg whites, at room temperature
¼ teaspoon cream of tartar
¾ cup granulated sugar
½ teaspoon vanilla
1 pinch (1/8 teaspoon) sea salt

1. Preheat oven to 250* F
2. In a mixing bowl, use a whisk attachment if you have it and beat egg whites
and cream of tartar until stiff peaks form.
3. Once eggs form stiff peaks, continue beating on medium-high as you add
sugar gradually, taking 2 full minutes to add the ¾ cup of sugar in a
constant stream or 1 tablespoon at a time.
4. Add vanilla, sea salt and continue beating on high until mixture is glossy,
about 5 more minutes.
5. Scoop whipped egg white mixture into piping bag with a medium star tip,
and pipe into cookie size of choice (1-1/2 inches is what the recipe is based
on) about ½ inch apart. on a parchment-lined cookie sheet. Cookies will not
expand much when baked.
6. Bake for 40 minutes at 250* or until firm to touch and starting to become
golden around the bottom edges. Then turn oven off, leaving door closed
and cookies inside, for an additional hour.
7. Store in an airtight container for up to a week, or in the freezer for up to 6
months.

Tips for making Meringue Cookies with kids

These cookies are a pretty forgiving way for kids to first use a pastry bag. This recipe fills about 3-4 bags,
so plenty for everyone. Teach them to push from the end (like toothpaste!) and keep the end twisted to
prevent blow outs from the wrong direction.

I love to embrace the mess and make these when we have friends over. The parents are always appreciative
that I kept the mess at my house and the kids get to go home with a plate of delicious cookies!

Chocolate Option:

Once mixture is glossy, you can add in 1/3 cup unsweetened cocoa powder for chocolate cookies.



Honey-Cinnamon Lollipops

1-1/2 cup honey
1 teaspoon cinnamon
sprinkle of cayenne pepper (scant 1/8 teaspoon) (optional)

1. In the pot of your Instant Pot, or in a sauce pan for use on the stovetop
(choose a medium-large pan, it will bubble up), combine honey, cinnamon,
and optional cayenne with a whisk.
2. Remove whisk, clip on candy thermometer so that the bulb is in the honey
mixture but not touching the bottom of the pot, and turn the Instant Pot on
to Saute- Medium. Alternatively, heat pan on the stovetop over medium
heat.
3. Heat to hard crack stage (300* F). Do not stir at all during this time.
4. As the sugar mixture heats, place lollipop sticks in candy molds, or line
them up on a parchment-lined cookie sheet, or a silicone baking dish (no
parchment needed on the silicone).
5. Once at the correct temperature, working quickly, carefully pour hot honey
 mixture into the lollipop molds, or over the top inch of the lollipop sticks
on parchment.
6. Allow to set for 10 minutes, then twist the sticks to make sure they are
coated completely with the honey mixture.
7. Continue to allow to set for 2-3 hours.
8. After candy is set, remove from molds or from parchment paper, and store
between sheets of parchment in the fridge. These lollipops can sit out on
display for hours (like at a party) but should be stored longer than that in
the fridge.

Is it safe to
consume cooked
honey?

In alternative circles, there is an assertion that honey becomes toxic when heated. Certainly, the enzymes
present in raw honey are killed with high heat, just like they are killed in fresh fruits and vegetables when
they are cooked. But this would not make it toxic.

The idea that honey becomes toxic when heated comes from Ayurvedic wisdom, that heating honey will
cause “Ama” or undigested matter in the body, which is thought to be the root of disease.

Studies have shown a significant rise in hydroxymethyl
furfuraldehyde (HMF) in heated honey samples.

HMF is also found in coffee, dried fruit, and any other heated carbohydrate source.

I do not see a good reason to avoid heating honey unless we are also avoiding all other heated
carbohydrates and coffee, or we are also following other Ayurvedic dietary protocols.

So, no, heated honey is not any more or less toxic than any other heated carbohydrate if you are comparing
HMF levels.

 Lemon Drop Lollipops

2 cups sugar
1/2 cup water
4 teaspoons lemon juice (juice of
1 lemon)
5 drops lemon essential oil
1/4 cup confectioner’s sugar


1. In the pot of your Instant Pot, or
in a sauce pan for use on the
stovetop (choose a medium-large
pan, it will bubble up), combine
sugar, water and lemon juice with
a whisk.
2. Remove whisk, clip on candy
thermometer so that the bulb is in
the honey mixture but not
touching the bottom of the pot,
and turn the Instant Pot on to
Saute- Medium. Alternatively,
heat pan on the stovetop over
medium heat.
3. Heat to hard crack stage (300* F). Do not stir at all during this time.
4. As the sugar mixture heats, place lollipop sticks in candy molds, or line
them up on a parchment-lined cookie sheet, or a silicone baking dish (no
parchment needed on the silicone).
5. Once at the hard crack stage, remove from heat. Remove candy
thermometer and allow to cool for 30-60 seconds.


6. Stir in 5 drops lemon essential oil and then carefully pour hot candy mixture
into the lollipop molds, or over the top inch of the lollipop sticks on
parchment paper or a greased cookie sheet.
7. Allow to set for 10 minutes, then twist the sticks to make sure they are
coated completely with the candy mixture.
8. Continue to allow to set for 2-3 hours.
9. After candy is set, remove from molds and brush with confectioner’s sugar
to prevent sticking to the cellophane bags or to each other.
10. Store in an airtight container, either between parchment or waxed paper, or
in cellophane bags with the ends sealed with tape or twist ties.
11. Store in a cool dry place and enjoy within 4 weeks!

What About Rice Syrup?

Similarly to corn syrup, rice starch is turned into sweet rice syrup by exposing the long starchy chains
present in brown rice to enzymes, heat, and a mild acid solution and then evaporated into a syrup. The
sugar profile is different from corn syrup, rice syrup still digests more like a starch than a simple sugar.
Rice syrup contains 45% maltose, 3% glucose, and 52% maltotriose.

There also is controversy with arsenic in rice syrup, especially when used for infants or toddlers such as in
infant formula. Rice is naturally high in arsenic, and the concentrated nature of rice syrup increases the
amount of arsenic consumed.



Pure Maple Candy

Pure maple candy is just that- purely maple syrup, transformed into hard melt-
in-your-mouth deliciousness. . I add a pinch of sea salt to bring out the flavor a
bit, but that is completely optional. This candy gives your arm a workout as you
stir with a wooden spoon, but it is well worth the exercise.


2 cups pure maple syrup
1 pinch sea salt (optional)

1. In the pot of your Instant Pot, or in a sauce pan for use on the stovetop
(choose a medium-large pan, it will bubble up), place syrup and sea salt.
2. Clip on candy thermometer so that the bulb is in the honey mixture but not
touching the bottom of the pot, and turn the Instant Pot on to Saute-
Medium. Alternatively, heat pan on the stovetop over medium heat.
3. Heat to thread stage (230* F). Do not stir at all during this time.
4. Set out candy molds while waiting for the syrup to cook.
5. Once syrup has reached thread stage, remove from heat, and keep the
thermometer in, allowing to cool to 175* F (about 20 minutes).
6. Once syrup is at 175* F stir with a wooden spoon, right in the pot that it was
boiled in, in a figure-8 pattern for 5-10 minutes or until the mixture starts to
become opaque. You will see tiny bubbles in the mixture when it’s ready
for your next step.
Be careful here, the candy goes from clear liquid to an opaque solid
quickly, the trick is to quickly get it into molds as soon as it starts to
become opaque.
7. Work quickly and spoon the now-opaque syrup mixture into candy molds.
8. Allow to set 1-2 hours and then gently pop out of molds. Store in an airtight
container on the counter for up to 1 week, or in the fridge for up to 3
months.







Troubleshooting and Fixing Recipes:

It happens to all of us. You rush through a recipe and leave out a key ingredient,
impatience gets the best of you and you stir the fudge before it's reached the
proper temperature, or for whatever other reason your homemade candy didn’t
work.

Steps to fix grainy candy, or candy that crumbled before being poured into
molds.

1. Set your crunchy concoction aside and clean all your utensils to start fresh.
2. Read through your recipe again and identify any errors. A common error is
to omit or forget to include coconut nectar, which is needed to to keep the
sugar from crystalizing prematurely.
3. Add your grainy candy to your pot, plus 1/2 cup of water or cream (cream
for recipes that use cream) and any ingredients you missed the first time
around.
4. Again, bring it up to the temperature called for in the recipe, and follow the
rest of the instructions as written.
5. That's it! We just need to add liquid and start over. This works if the candy
isn't burnt- if it tastes burnt, we won't be able to get rid of that taste, but if
it's just a texture issue you'll find that starting over while adding a little
water turns a grainy sandy mess into delicious smooth velvety fudge.

** The only candy this does not work for is Divinity, because it already has
the egg whites in it. If you see the syrup is grainy before you add it to the
egg whites, you can start over and re-melt it, but once it’s been added to the
egg whites you need to just enjoy it as is, even if it’s not perfect.

References used:

Candy Science

https://scienceandfooducla.wordpress.com/2014/10/28/sugar-chemistry-of-hard-
candies/
https://joepastry.com/2013/can-invert-sugar-syrup-be-used-in-place-of-corn-
syrup/
https://www.cooksillustrated.com/how_tos/8617-preventing-sugar-crystals-in-
simple-syrup
https://www.giapo.com/sugar-inversion-making-invertedsyrup/

Sugar composition of different sweeteners:

http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12194/full

Corn Syrup Production:
www.madehow.com/Volume-4/Corn-Syrup.html
https://en.wikipedia.org/wiki/Corn_syrup
http://www1.lsbu.ac.uk/water/enztech/glucose.html

Maple Syrup Production and Health Benefits:

https://vermontpuremaplesyrup.com/history-of-maple/
https://portal.nifa.usda.gov/web/crisprojectpages/1000464-long-term-effects-of-
sap-extraction-on-sugar-maple-growth-and-health.html
http://northernwoodlands.org/outside_story/article/how-much-sap
https://www.ncbi.nlm.nih.gov/pubmed/25647359

Coconut Nectar Farming, micronutrient data:

https://realrawfood.com/coconut-nectar-and-sugar



Rice Syrup Production:

http://www.mitoku.com/products/brownricemalt/making_ricemalt.html
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3464793/
https://www.ncbi.nlm.nih.gov/pubmed/27286380
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3346791/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3346801/

Sea Salt:

Cinnamon:
https://pubchem.ncbi.nlm.nih.gov/compound/coumarin#section=Top
https://www.cinnamonvogue.com/Types_of_Cinnamon_1.html
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3854496/

Cayenne:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3462993/
https://www.ncbi.nlm.nih.gov/pubmed/24211679
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4971034/