How to Make Sweets and Candy

They taste so good and they’re good for you – delicious confections from healthy ingredients.

1. Honey Nut Toffee

  • 125g (4oz) butter or substitute
  • 1 cup honey
  • 125g (4oz) hazelnuts
  • 125g (4oz) unsalted peanuts
  • 125g (4oz) almonds
  • 125g (4oz) shredded coconut

Chop hazelnuts roughly. Put almonds and hazelnuts onto a baking tray, place into a moderate oven for 3 minutes or until light golden brown; cool. Stir coconut in frying pan over low heat until golden brown, remove from pan immediately.

Put butter and honey into a large pan, bring to boil, stirring until the butter has melted. Boil uncovered for 5 minutes or until honey mixture is dark golden brown; remove from heat immediately. Add hazelnuts, peanuts, almonds, and coconut: mix lightly. Pour out onto a greased tray to cool. When cold, break into pieces.

2. Apricot Roll

  • 250g (8oz) dried apricots
  • 1 cup honey
  • 60g (2oz) butter or substitute
  • 3 tablespoons skim milk
  • coconut
  • castor sugar

Pour enough boiling water over apricots to cover, stand 1 hour, drain, reserve ½ cup liquid. Put apricots, reserved liquid, honey, and butter in a saucepan. Stir over low heat until the butter has melted and mixture has combined.

Increase heat, bring to boil, reduce heat, simmer stirring frequently 20 to 25 minutes until very thick. Add skim milk, combine well. Put mixture into a blender, blend until smooth, or push through a sieve.

Refrigerate until the mixture is cold. Divide mixture in two, roll each into a log approximately 2.5cm (1 inch) wide, roll in combined coconut and sugar. Wrap in foil, refrigerate until firm, cut into slices.

3. Raisin and Peanut Toffees

  • 1 cup honey
  • 1 cup brown sugar, lightly packed
  • 90g (3oz) butter or substitute
  • 125g (4oz) roasted peanuts
  • 250g (8oz) raisins

Combine honey, sugar, and butter in a saucepan, stir over low heat until the sugar has dissolved, increase heat, boil gently for 20 minutes. Remove from heat, add peanuts and chopped raisins, mix well. Put tablespoonfuls of mixture into paper patty cases. Allow setting.

4. Hazelnut Sesame Candy

  • 125g (4oz) butter or substitute
  • 1 cup honey
  • 250g (8oz) sesame seeds
  • 125g (4oz) sultanas
  • 125g (4oz) hazelnuts

Put sesame seeds in a large frying pan, stir over high heat until sesame seeds are golden brown, remove seeds from pan. Chop hazelnuts roughly. Stand butter and honey in a large pan over low heat until the butter has melted.

Increase heat, bring to boil, boil uncovered for 5 minutes or until honey mixture is dark golden brown. Add sesame seeds, hazelnuts, and sultanas to the pan, stir until combined.

Pour mixture into greased and greased-paper-lined 20cm (8 inches) square slab tin. Allow to cool a little, then cut into squares or rectangles. Cool in tin. Store in refrigerator.

5. Honey and Sesame Marshmallows

  • 1 tablespoon gelatin
  • ¼ cup of cold water
  • 1 cup honey
  • 1 cup boiling water
  • 2 teaspoons lemon juice
  • 250g (8oz) sesame seeds

Sprinkle gelatin over water. Put honey and boiling water in a saucepan, stir over heat until combined, bring to boil. Stir in gelatin mixture, boil steadily uncovered 15 minutes.

Allow cooling to lukewarm. Pour into a small bowl of an electric mixer, add lemon juice. Beat on high speed until very thick and white. Pour into deep 20cm (8 inches) square cake tin rinsed out with cold water, allow to set.

Cut marshmallows into squares with a wet knife, toss in toasted sesame seeds.

To toast sesame seeds: Stir seeds in a heavy pan with a wooden spoon over moderate heat until light golden brown. Remove from pan immediately or seeds will continue to cook in heat of the pan.

6. Sunflower Apricot Chews

  • 125g (4oz) sunflower seeds
  • 125g (4oz) dried apricots
  • 125g (4oz) dates
  • 1 cup of water
  • 60g (2oz) butter or substitute
  • 1 cup honey
  • 1 cup coconut

Put sunflower seeds in the baking dish into a moderate oven for 5 minutes or until golden brown. Bring finely chopped apricots and water to boil in a pan, reduce heat, simmer covered for 5 minutes or until apricots are tender.

Remove lid, increase heat, boil uncovered until nearly all liquid has evaporated. Add finely chopped dates, butter and honey, stir until combined. Simmer gently for 8 minutes or until mixture is very thick, stir occasionally during cooking time.

Put the apricot mixture in bowl, cover, and refrigerate until set. Roll teaspoonfuls of mixture into balls with wet hands. Then roll in coconut and store in the refrigerator.

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