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Candy recipes?

I would like to make some candy this year to add to my Christmas cookie trays. Do you have any tried and true candy recipes to share? Thanks.

Jamaican Coconut Candy

2 fresh coconuts, whole coconut, not shredded
2 cups chopped fresh ginger root
4 cups raw brown sugar (recommended: Natural Sugar)
1 cup chopped pecans (or nut of choice) optional
Melted chocolate, for dipping

Crack open 2 coconuts. (Putting the coconuts in a 250 degree F oven for several minutes will make them easier to crack open). Scoop out the coconut meat using a paring knife. Clean the coconut and cut up into bite-sized pieces.

Put the coconut pieces and chopped ginger root into a large pot (Cast Iron works best). Cover with water and boil for 3 to 4 hours to soften and bring out the flavors. Be sure to continue to add water as it boils down. Once the water has reduced, add brown sugar and boil for another 30 to 40 minutes or until there is no liquid left. It should be in a syrup state. Fold in chopped pecans. Drop pieces onto nonstick foil and let set for about 15 minutes. Dip in melted chocolate and sprinkle with chopped nuts.
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Honeycomb Candy

1 1/2 cups sugar
1/2 cup water
3 tablespoons honey
1/3 cup corn syrup
4 teaspoons baking soda, sifted

In a large saucepan, gently combine the sugar and water then add the honey and corn syrup. Boil until amber colored and the sugar looks like caramel. Add the baking soda, and with a wooden spoon, stir in gently. It will foam up a lot. Pour the mixture onto a silpat or a piece of parchment paper on a sheet pan, and let cool. Break into pieces.
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Maple Sugar Candy

1 cup maple syrup

Place maple in a small saucepan and bring up to 280 degrees F. Dip a spoon into the syrup and drizzle desired shapes onto a sheet pan sprayed with vegetable oil or lined with a silpat. Let cool completely so “candies” come off the sheet pan easily. Eat as is or use as a garnish.
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Homemade Ginger Ale and Its Candy

2 cups ginger slices, peeled (1/8 inch thick)
2 cups sugar
2 cups water
1 quart soda water
1 lime cut in wedges
4 mint sprigs

Mix ginger, sugar and water in a saucepan and bring to a slow simmer. Reduce mixture by 50 percent until a syrupy consistency is reached. Keep in mind that the syrup will thicken as it cools. Strain warm syrup. Allow to cool.

While syrup is cooling, make ginger candy. Take ginger slices that have been drained out of the syrup and completely coat in sugar. Spread on sheet pan and slowly dry out in a 225-degree oven for 3 hours. Ginger slices should be dried but still chewy.

In a tall glass of ice, add mint sprig and a ratio of 1 part ginger syrup to 7 parts soda water. Squeeze lime wedge and add to drink. Use more syrup if desired. Stir and enjoy. Can also make drink with chilled soda water and add a scoop of vanilla Ice Cream for a tasty Ginger Ale Float.

Candy Recipe

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