SC - Candy Bubbles - rambling

[Alma Johnson]

>Hallo all,
>
>During the week I tried to pop a mead on but completely stuffed it.
>Rather than ending up with a mead, I've got a couple of liters of a
>very thick, rich caramelised honey.  It's little use for brewing but I
>thought it might have a culinary purpose (it reminds me of Dibs a bit
>in taste).  Questions:	How and what can I cook this in,
>			Is there any precident for this pre-1600.
>
>I tastes like predominately like liquid caramel with a honey
>backtaste.
>
>
>Cheers,
>
>
>Drake Morgan.
>

Hello!  Did you forget to add the water?  Or, like me, get distracted & let
the water boil off?  You may be able to turn your honey to candy with a
little careful cooking & stirring.  For documentation, there is a spicy
honey taffy called "pynade" in the Harleian MSS (c.1430-1450); also a
'gyngerbrede' recipe with honey, spices, & breadcrumbs from the same
source.  Let me know if you're interested & I'll try to find them.

Does anyone have a recipe for those divine honey sesame candies?

Cindy/Sincgiefu


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