Honey Caramel Hard Candy



Honey caramel hard candies remind me of simpler days: horse drawn carriages, petticoats, and books that were only read on paper – never on a screen. You may decide to go a little Down Town Abby with your Halloween costume after making a batch. Whatever they remind you of they’ll take care of your sweet tooth without any refined sugars, preservatives, fool coloring, or other complicated, unpronounceable ingredients.

Speaking of sweets, the holidays are always adorned, sprinkled, and caked in sugar aren’t they? It can certainly make it hard to stay true to any kind of healthy, clean diet. This old-school candy is made of good old honey, or for a vegan version you could use pure maple syrup.


“Well, it’s still technically sugar isn’t it?” you may be thinking.

Yes, chemically honey and cane sugar are both glucose, but honey is also fructose. Fructose is the form of sugar found in fruit and honey in a natural unprocessed state. Besides, you won’t find vitamins and minerals in table sugar like you will in the former. The same is true for pure maple syrup as well (not the corn syrup imitation stuff). I figure, if I’m going to have some “sugar” I’d rather have it be as natural as possible.

I used a mummy mold I had and made some suckers that remind me of those old Sugar Daddy candies. Since I still had plenty left after filling my molds I just poured the rest on a wax paper lined cookie sheet and sprinkled some unsweetened coconut flakes and chopped nuts on top like a peanut brittle.

I think the Switch Witch may be trading some of my kid’s Halloween candy for these yummy treats instead. 😉


Honey Caramel Hard Candy
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12+ servings
A simple old-fashioned sweet treat without any refined sugars.
  • 1 cup raw, unfiltered honey or pure maple syrup
  • 1 tbsp. coconut butter
  • 2 tsp. apple cider vinegar
  • 1 tsp. vanilla extract
  • ⅛ tsp. baking soda
  • pinch roughly ground sea salt or Himalayan pink salt
  1. Heat a medium saucepan with the honey, coconut butter, and vinegar stirred together.
  2. Bring to a boil, stirring constantly.
  3. Boil until a candy thermometer inserted reaches "hard crack" temperature (300 - 310 F/ 149 - 154 C) or until a small amount hardens when dropped into cold water.
  4. Remove from heat.
  5. Stir in the vanilla, baking soda, and salt. (the baking soda will cause it to bubble up a little)
  6. Pour immediately into molds or onto a wax paper lined dish. You can add chopped nuts and unsweetened coconut flakes at this point as well.
  7. When cooled completely the candy will be hard, but will soften some in warmer temps.
  8. Store in a sealable baggie or container in a cool place.

Food Lamor by Melissa

About Melissa


  1. This is a very easy recipe, but you do need a candy thermometer to make sure you get the mixture to the hard crack stage. If you want to get a golden coloured candy, I suggest you use a light coloured honey as you need to caramelize it. Honey here in Australia is mostly dark, thus the dark colour of the final candy.

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