Honey Suckers & Candy

Not only for kids, this delicious treat is grown-up approved and perfect for gift giving, soothing seasonal coughs and tickles and are just… the bee’s knees!

As beekeepers, we are always looking for new and innovative ways to use our honey. We are excited to share our newest creation with you – Honey Suckers or as our friends on the East coast call them, Lollipops!

This recipe is easy, but you do need a few items before you start:

  • Candy mold made specifically for “Hard” candy. These types of molds are made to withstand temperatures 400ºF and above.
  • Candy thermometer.
  • Sucker sticks & cellophane wrappers with ties (if making suckers).
  • Pastry Brush.

An important note about honey. While heating honey to temperatures above 100ºF doesn’t destroy it or make it toxic, it does begin to damage its nutritional and medicinal qualities. Honey also burns at a much lower temperature than regular table sugar, which is why we use sugar in this recipe. In order to create a hard candy, the mixture needs to reach 300ºF, regular table sugar allows this to happen.

Add the sugar, water and honey to a pan.  We find a quart-size pan works well.

Stir constantly, on medium heat, until the sugar is dissolved. 

Once the sugar is dissolved, take a pastry brush and some water and wash down the sides of the pan to remove any sugar crystals.  Any remaining crystals will cause your candy to be gritty. 

Once your sugar is dissolved and the sides of your pan have been washed down, place the candy thermometer in the pan and turn up the heat slightly.  Let it boil.  DO NOT STIR.

Once your candy thermometer reaches 300ºF remove your pan from the heat, remove the thermometer, and gently stir in any flavoring you are using and allow the bubbles to settle down a bit.  

We find adding our flavoring when the mixture cools to about 265-275ºF prevents the flavor from burning off too much and is still warm enough pour the mixture into molds.

Our Favorite Flavors

  • LorAnn Super Strength Flavoring (approx. 1/2 tsp per batch): Watermelon, Green Apple, Lemonade, Grape, and Pineapple.
  • Young Living Essential Oils (approx. 10 drops per batch) – Orange and Lemon.
  • Baking extract (approx. 1/2-1tsp) – Vanilla, Cinnamon and Almond.

A word about flavoring. We have found LorAnn Gormet Super Strength Flavoring to be the most successful. It takes half of one of the small “1 dram” bottles. That’s about 1/2 a teaspoon meaning we can get two batches of suckers from one bottle. We have also used Young Living food grade essential oils, as well as flavor extracts with varying degrees of success.

If we’re not adding flavoring, we still allow it it cool for a beat before we begin to pour into our molds. This allows it to thicken just a bit, which we find better for pouring.

Don’t wait too long as you don’t want the candy to cool to the point it is no longer pourable. 

Pour the candy into your molds and allow to cool and harden. 

Honey Suckers & Candies

Not only for kids, this delicious treats is grown-up approved and perfect for gift giving, soothing seasonal coughs and tickles and is just… the bee’s knees! 
Prep Time5 mins
Cook Time20 mins
Cooling Time20 mins
Total Time25 mins
Course: Dessert
Keyword: Honey
Author: mistymeadowshomestead

Ingredients

  • 1 Cup Sugar
  • 1/3 Cup Honey (Preferably Misty Meadows Homestead Honey)
  • 2 Tbsp Water

Supplies

  • Sucker or Candy Molds
  • Sucker Sticks
  • Candy Thermometer
  • Pastry Brush

Instructions

  • Add the sugar, water and honey to a pan.  A quart-size pan works well.
  • Stir constantly, on medium heat, until the sugar is dissolved.
  • Once the sugar is dissolved, take a pastry brush and some water and wash down the sides of the pan to remove any sugar crystals. Any remain crystals will cause your candy to be gritty.
  • Once your sugar is dissolved and the sides of your pan washed down, put in the candy thermometer and turn up the heat slightly. Let it boil. DO NOT STIR.
  • Once your candy thermometer reaches 300ºF remove your pan from the heat, remove the thermometerm, and gently stir in any flavor you are adding and allow the bubbles to settle down a bit. Don’t wait too long as you don’t want the candy to cool to the point it is no longer pourable.
  • Pour the candy into your molds and allow to cool and harden. 
If you don’t have time to make your own suckers, let us do it for you!! Check out our Etsy Shop – we have 9 flavors available!

You don’t need to make suckers, can use other candy molds instead. Just make sure they are suitable for hard candy like the mini heart mold we use for any excess candy.

Featured Products

Have you made suckers before? What is your favorite flavor? Leave us a comment below, we love hearing from you!

This post may contain affiliate links. Misty Meadows Homestead & Apiary is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, we earn a small commission from qualifying purchases. These funds go to support Ms. Misty’s ongoing recovery from Breast Cancer. We only suggest the brands we use and truly love. We hope you will too.

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2 thoughts on “Honey Suckers & Candy”

    1. Around here they don’t last very long – they are perfect for those times when you just want a little treat. If I want to store them for a longer period of time, I store them in vacuum sealed jar’s. The reason for this is that honey is hygroscopic meaning it tends to pick up moisture from the atmosphere. No one likes soggy suckers.

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