Honey-Lemon Throat Lozenges

Ha-choo – this Kosher Foodie was sick. And while usually people prefer chicken soup, this throat soother is much easier to eat while lying in bed watching TV. Plus, staying in bed all day is b-o-r-i-n-g and you know I like to make candy and would rather be in the kitchen than doing nothing all day.

I got this recipe from Alton’s first Good Eats book. (And yes, I did buy the second one, the Middle Ages, I just haven’t had time to photograph and write up recipe yet! There are way too many things on my Kosher Foodies to do list.)

So, Alton made 200 lozenges. I decided to quarter his recipe, hoping that my throat wouldn’t hurt long enough to need all of them! Turns out, I wish I did make that many. They were so delicious! Honey and lemon, what a great combination! I kept eating them even after my throat was all healed. I used really good quality honey that my parents brought home from Costa Rica. I’m glad I found such a great use for it! You can use whichever type of honey you have around the house.

Ingredients:

  • 4 ounces sugar
  • 3 ounces honey
  • About 2 tablespoons water
  • Zest of one lemon

Instructions:

1. Combine sugar, honey, and water in a very small saucepan. Mix together. Place over high heat until boiling.

2. Cover for 4 minutes.

3. Remove the cover and place a candy thermometer inside. When mixture reaches 295 degrees, remove from heat and let cool for five minutes. Mixture should thicken.

4. Mix in lemon zest.

5. Using a 1/2 teaspoon measure, drop onto parchment or silicone mat lined baking sheet, making sure to leave some space between them, because they’ll spread.

6. Work quickly, because the mixture thickens really quickly.

7. Let cool for 1/2 hour and store in an air-tight container. Separate layers using parchment paper. These will last for about a week at room temperature.

Homemade Marshmallows

I like making candy. I never really thought marshmallows were candy until I made them, but now I know they are. Making them involves cooking sugar and corn syrup to the “soft ball” stage, and anything that involves cooking sugar and using a thermometer is candy to me. The result is just very different than some candies we’re used to!

At first I thought making these would be hard. Plus I’ve never used gelatin before, but making marshmallows is surprisingly easy and very fast (except for the 4-hour waiting time while they set). Try it at your own risk – you’ll want to make them all the time. My favorite way to eat them is in hot chocolate. You can also add them to your ice cream, melt them on top of brownies, or make s’mores…the possibilities are endless. Did I mention they taste better than store bought ones? Continue reading

Peppermint Bark

What? Just because we don’t celebrate Christmas it doesn’t mean we can’t make candy centered around candy canes. In fact, we LOVE candy canes. And we love Danielle’s building because they have a tree with candy canes that we get to eat…the only thing better than candy canes is chocolate with broken candy canes on it. Williams Sonoma thinks it’s okay to sell their peppermint bark for more than $25, so we decided to make our own kosher version of the stuff. It was WAY cheaper and super delicious! May I add that it makes a perfect Hanukkah (or Christmas) gift? Continue reading