[CHRISTMAS-RECIPE] Honey Toffee Lollipops:

Honey Toffee Lollipops:

1/4 cup water
1 cup runny honey (or melt set honey and measure it when soft)
1/2 tsp cider vinegar
1 tsp bourbon vanilla extract (or a couple of drops of peppermint or lemon
essential oil)
1 dessert spoon butter

Grease a large tray or chopping board
(that does not smell of onions) and lay
out lolly sticks about 3 inches apart.

I used chopped up wooden skewers but
you can buy the real thing in cook
shops.

I think this amount of mixture will
make about 20 lollies, maybe...roughly...

Heat water, vinegar and honey in a deep
sided saucepan as the mixture will froth
up when it boils.

Allow it to boil gently, not a rolling
boil or you will scorch the honey - until
a firm ball forms when you drop some
into cold water.

To do this, just have a glass by the pan
and drip a little in.

You should be able to roll the ball
between your thumb and forefinger.

Plunge the bottom of the pan into
some cold water to stop the mixture
from continuing to cook and add the
butter and vanilla extract stirring
until smooth.

Then spoon one or two spoonfulls
of the mixture over each stick,
covering the top by about an
inch.

You want your lollies to be
about 2 inches diameter.

Any that is left over can
be rolled into balls and
wrapped in cellophane or
you could stir in some
chopped nuts first and
roll into little logs.

I made balls by dropping
a small spoonful onto a
greased tray and then
rolling when it had
started to set a little.

Or you can pour the rest
into a small tray, freeze
till hard and break with
a hammer and sharp object
(not a small persons
teeth).

These toffees go soft if
you don't keep them cold
and they must be in an
airtight container or they
will pick up the taste of
the fridge or freezer.

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