[Sca-cooks] honey

[David Friedman]

One medieval Islamic honey candy I've tried to make is hulwa, I think 
from al Baghdadi. When I make it with sugar, I end up with a hard candy. 
When I make it with honey, I end up with a soft candy. I have not been 
able to boil the honey down to a point where the honey hulwa is similar 
to the sugar version.

But I don't know if I should be able to.

On 4/22/16 12:10 PM, Susan Lord wrote:
> I am not getting a handle on honey. As per the 13th Century Al Andalus MS there are several sweets calling for honey. See Perry/Friendman’s translation http://www.daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian_contents.htm <http://www.daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian_contents.htm>.
>
> I bought a candy thermometer but after 220 degrees I burn the honey. Either it turns out too burned and hard or too soft.
>
> My cleaning woman likes the hard version. When her husband talks too much she pops a ball into his mouth and he spends the rest of the evening sucking it.  But that’s not the point!
>   
>
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-- 
David Friedman
www.daviddfriedman.com
http://daviddfriedman.blogspot.com/