Roger Patterson's Honey Recipes

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Fruit and Nut Chocolates (00081)

2 oz dates minced
1 oz Coconut
2 oz Biscuit crumbs (any)
1 tbsp honey

Melt chocolate.
Mix other ingredients, except walnuts, together until mixture is firm.
Break into about 18 pieces and roll into balls.
Flatten into tablet shape.
Dip into melted chocolate and put a walnut on top.

Honey Marzipans (00082)

2 oz Ground Almonds
1 drop Almond Essence
½ - 1 tbsp honey

Melt chocolate.
Mix other ingredients together, gradually adding the honey until a firm mixture.
Roll into small balls and dip in melted chocolate.

Honey Caramels (00083)

2 cups brown sugar
¼ cup honey
¼ cup milk
¼ cup butter

Boil to firm boil stage.
Beat until thick.
Cut into squares when cool.

Chocolate Almond Bon Bons (00084)

4 oz finely ground blanched almonds
¼ cup honey
1 tbsp butter or margarine
¼ tsp almond extract
a pinch of salt
4 oz melted chocolate

Combine almonds, honey, butter or margarine, almond extract and salt.
Form into balls and dip into melted chocolate.
Put on waxed paper and refrigerate to harden.

Honey and Cream Caramels (00085)

4 oz caster sugar
3 eggs
1 pint milk
3 tbsp liquid honey
¼ pint double cream

Turn on oven and set at 325°F.
Grease six ¼ pint metal moulds.
Dissolve sugar with 4 tablespoons water in a pan.
When sugar has dissolved completely bring to boil until pale golden.
Pour a little into base of each mould.
Whisk eggs with milk and honey.
Strain into prepared moulds.
Stand moulds in a baking tin, and add enough cold water to come halfway up the sides of the moulds.
Bake in centre of oven for 1 ½ hours.
Cool overnight in moulds.
Turn out next day and serve topped with whipped double cream.

Chocolate Clusters (00086)

6 oz cooking chocolate
3 tbsp honey
1 tsp water
1 ⅓ cup unsalted peanuts

Over a low heat, or in a double boiler, melt together chocolate, honey and water.
Stir in peanuts.
Cool for 10 mins then drop by teaspoonfuls onto greaseproof paper.

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