how to clean up honey

HOMEMADE HONEY LOLLIPOPS

Discover how simple it is to make your own healthy homemade honey lollipops! These delightful treats are perfect for gifting or adding to your favorite cup of tea. Follow this versatile recipe to make them with or without refined sugar.

INGREDIENTS

For Honey Lollipops Without Sugar:

  • 1 cup honey
  • 25 drops food-safe lemon essential oil (optional)

For Honey Lollipops With Sugar:

  • 1 cup granulated sugar
  • 1/3 cup honey
  • 2 tablespoons water
  • 25 drops food-safe lemon essential oil (optional)

INSTRUCTIONS

Warning: Be cautious when making hard candy, as you’ll be working with extremely hot ingredients. Take care to avoid burns.

  • Prep: Prepare your lollipop molds and ensure the sticks are securely in place. For easy cleanup, place parchment paper underneath the molds.
  • Heat: In a small saucepan, heat the honey over medium heat. Use a candy thermometer to monitor the temperature, stirring frequently until it reaches 300°F. Once it hits 300°F, remove it from the heat and allow it to sit for a few minutes until the bubbles subside.
  • Stir: If you’re using essential oils, add the lemon essential oil and stir to combine.
  • Pour: Carefully spoon the hot honey into the molds, working quickly. Be sure to rotate the sticks to coat them evenly.
  • Set: Let the lollipops cool for 30-60 minutes until they are fully hardened. Once set, pop them out of the molds and enjoy!

For Honey Lollipops with Sugar: Follow the same instructions, but add the sugar and water to the honey in step 2.

NOTES

  • For Best Results: Let the honey cool slightly before adding lemon essential oil to preserve its potency.
  • Storage: To prevent the lollipops from becoming sticky, store them in a mason jar in the fridge or wrap them individually in parchment paper.

Substitutions: If you’d like a different flavor, replace the lemon essential oil with food-grade orange essential oil.

NUTRITION INFORMATION

  • YIELD: 20 lollipops
  • SERVING SIZE: 1 lollipop
  • Calories: 82
  • Total Fat: 1g
  • Saturated Fat: 0g
  • Unsaturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 2mg
  • Carbohydrates: 22g
  • Fiber: 2g
  • Sugar: 16g
  • Protein: 1g

HOMEMADE HEALTHY HONEY MARSHMALLOWS – NO CORN SYRUP!

This homemade honey marshmallow recipe is as wholesome as marshmallows can be. Made without corn syrup or refined sugar, these marshmallows will effortlessly melt in your mouth or in a cup of cocoa.

INGREDIENTS

  • 1-1/4 cups water (divided)
  • 1-1/2 cups honey
  • 4 tablespoons gelatin powder
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar
  • 1/4 cup cornstarch

INSTRUCTIONS

  • Line a 9×13-inch baking dish with parchment paper and lightly coat it with oil. Set aside.
  • In a medium pot, combine the honey and 3/4 cup of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium.
  • Use a candy thermometer to monitor the temperature. Let the mixture cook until it reaches 242-245°F (firm ball stage).
  • While the honey mixture is heating, add the remaining 1/2 cup of water and gelatin to the bowl of a stand mixer. Stir to combine and let the gelatin “bloom.”
  • When the honey mixture reaches the desired temperature, remove it from the heat. With the mixer on low, carefully pour the hot honey mixture into the stand mixer bowl, drizzling it down the side to avoid scorching the gelatin.
  • Increase the mixer speed to medium-high and beat for 5 minutes.
  • Add the salt and vanilla extract, then beat on high speed for another 5 minutes until the mixture is glossy and nearly white.
  • Using a spatula coated with coconut oil or butter, quickly transfer the marshmallow mixture into the prepared dish, spreading it evenly.
  • Allow the marshmallows to sit uncovered for 6-8 hours, or overnight, until fully set.
  • Once set, turn the marshmallow slab onto a clean surface. Use a large knife, greased with coconut oil or butter, to cut the marshmallows into 1.5-inch squares.
  • In a small bowl, combine the powdered sugar and cornstarch.
  • Toss the marshmallows in the powdered sugar mixture, ensuring all sides are coated.
  • Store the marshmallows in a large bowl or airtight container, adding a little extra powdered sugar on top to prevent sticking.

NOTES

  • Don’t Under-Whip: Be sure to whip the mixture to soft peaks, meaning it should hold its shape for a few seconds after the mixer is stopped.
  • Don’t Overwhip: Over-whipping will result in tough marshmallows, so stop once soft peaks form.
  • Serving: These marshmallows are perfect on their own, in hot cocoa, or roasted over a bonfire. They can also be used in place of store-bought marshmallows for Rice Krispies treats.
  • Storage: Store homemade marshmallows in an airtight container for up to two weeks, but they are best enjoyed within the first week.

Substitutions: You can replace honey with agave or maple syrup, though it will alter the flavor.

Variations: For larger marshmallows, use an 8×8-inch baking dish. To make mini marshmallows, a sheet pan works perfectly.