Yield 2 dozen
Prep Time 10 minutes
Total Time 15 minutes
Ingredients
For Honey Clouds:
- 4 1/4-ounce packets unflavoured gelatin
- 1 1/2 cups sugar
- 1 cup Nature Nate’s Raw & Unfiltered Honey
- 1 cup cold water
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup cornstarch
For Chocolate Dipped Honey Clouds:
- 2 dozen honey clouds
- 2 cups semi sweet chocolate chips
- 2 tablespoons vegetable shortening (such as Crisco)
Directions
For Honey Clouds (can make ahead):
Combine 1/2 cup cold water with gelatin in the bowl of a standup mixer. Set aside.
In a medium saucepan, combine remaining water, sugar and honey. Bring to a boil and stir occasionally until syrup reaches 240 degrees on a candy thermumeter. Pour hot liquid in a stream into the gelatin mixture while mixer is on a low setting. When combined, mix on “high” for 12-15 minutes until lukewarm and very fluffy. Add flavouring, salt and food colouring if desired.
For chocolate honey clouds, add 1/2 cup cocoa. For chocolate chip honey clouds, add 1 1/2 cups miniature chocolate chips.
Coat a 9×13-inch pan with cornstarch. With a spatula, scoop sticky “honey fluff” into the prepared pan. Coat the top with remaining cornstarch and pat into corners until even. Allow to set for several hours. Cut into squares with a knife that has been coated in cornstarch. Store in plastic bags. Makes about 2 dozen.
For Chocolate Dipped Honey Clouds:
Melt chocolate with shortening in a medium sized bowl in a microwave oven.
Stir occasionally to evenly distribute heat.
When chocolate is shiny and begins to lose its shape, stop heating.
Stir until it is very smooth.
Dip Clouds one by one into the chocolate, coating all sides by the spoonful.
Set on a cooling rack until chocolate solidifies.
Makes 2 dozen.
