Honey Hard Sweets

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Swift Nick 

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Years ago my daughter brought some clear honey sweets back from France, they were really nice, a bit like fruit drops, but tasting of honey.
I made some honey taffy a few years ago, that was an opaque sweet, nice but not what I was after.
Does anyone have a recipe for a clear honey type of sweet.
Thank you,
Nick
 

Apiarisnt 

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Abbe Warre recipe

Pastilles au miel – Fondre à feu doux 100 g de
sucre dans 100 g de miel. Puis chauffer plus fort jusqu’au
cassé. Huiler un marbre et y verser à la cuillère des gouttes
de la grosseur que l’on désire.
 

pargyle 

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Pastilles au miel – Fondre à feu doux 100 g de
sucre dans 100 g de miel. Puis chauffer plus fort jusqu’au
cassé. Huiler un marbre et y verser à la cuillère des gouttes
de la grosseur que l’on désire.
Well that sounds easy ... might have a go at them:

Melt over low heat 100 g of
sugar in 100 g of honey. Then heat harder until
broken. Oil a marble (Slab ?) and spoon drops into it
the size you want.

Thank you google translate ..
 

Swift Nick 

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Well that sounds easy ... might have a go at them:

Melt over low heat 100 g of
sugar in 100 g of honey. Then heat harder until
broken. Oil a marble (Slab ?) and spoon drops into it
the size you want.

Thank you google translate ..
Thanks, that looks pretty straight forward, expect "heat harder until broken", but if I heat to 160/165 °C as per a fruit drop recipe I saw, it should hopefully work out.
 

victor meldrew 

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bbe Warre recipe

Pastilles au miel
– Fondre à feu doux 100 g de
sucre dans 100 g de miel. Puis chauffer plus fort jusqu’au
cassé. Huiler un marbre et y verser à la cuillère des gouttes
de la grosseur que l’on désire.
bbe Warre recipe

Honey pastilles – Found 100 g mild heat
sugar in 100 g of honey. Then heat up to the top
broke. Oil a marble and pour into the spoon of drops
from the size that you want.
Not the best translation but enough ?
 

Apiarisnt 

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bbe Warre recipe

Honey pastilles – Found 100 g mild heat
sugar in 100 g of honey. Then heat up to the top
broke. Oil a marble and pour into the spoon of drops
from the size that you want.
Not the best translation but enough ?

Over a low heat, melt 100g sugar in 100g of honey. Then heat it over a much stonger heat until it gets to the 'hard crack' stage*. Grease a marble slab, then spoon on to it blobs of the mixture of whatever size you want.

*The hard crack stage is when you drop a little of the molten mixture into cold water and it forms hard, brittle threads that break when bent . That should happen around 150° C.
 

heritagemachining 

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Make sure you use a large pan at least double the size of what the cold liquid is don't ask me how I know but it's hard to clean off the cooker
 

pargyle 

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Make sure you use a large pan at least double the size of what the cold liquid is don't ask me how I know but it's hard to clean off the cooker
As a frequent jam maker I know that heart stopping moment when the rolling boil rolls over the edge of the pan ... :hairpull:
 
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