Homemade Red Hots {GAPS Legal}

[et_pb_section bb_built="1"][et_pb_row][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.85" background_layout="light"] I have been getting more bold in the kitchen, and this December I decided to create alternative recipes featuring some of my favorite Christmas cookies. To enjoy. I decided on my first cookie to make, Christmas Wreath cookies. And as I was running through my ingredients and working out substitutions I came to the decorative red hots. And I was faced with a dilemma... could I create a red hot, or should I simply bite the bullet and just use traditional red hots. Maybe I could even find a healthy brand... But my all-or-nothing attitude kicked in. If I was going to do this, I was going to do it right. And that meant making red hots. From scratch. A quick search revealed that it was possible... in essence red hots are a sugar brittle flavored with spices, like cinnamon. I knew how to make candy out of honey. This could work. It did work. But I'll admit that when I make the Christmas Wreaths in the future I may use boughten red hots... and tell people they are just for decoration and to pick them off.   Because making homemade red hots is a labor of love. There is no other way to put it. But being able to put healthy, three ingredient red hots on your Christmas cookies is amazing! And if you don't care if they are rounded into tiny, holly-berry decorative balls, then this is a really easy candy to make!   [/et_pb_text][et_pb_text _builder_version="3.0.85" background_layout="light"]

Homemade Red Hots {GAPS Legal}

(Or cinnamon hard candy)

Ingredients:

  • 1/2 cup water

  • 1 cup honey

  • 1/4-1/2 tsp cinnamon

  • 1 package natural red coloring (I used this one)

Directions:

Combine the honey and water on the stovetop in a medium saucepan, stirring frequently [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="1_4"][/et_pb_column][et_pb_column type="3_4"][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/12/Honey-and-Water-Boiling.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.85" background_layout="light"] You want to heat it at a temperature that is not too hot that it burns, but if it's too low it will take forever to get to temperature.

You're going to have to find your heat sweet spot. It should take between 5-10 minutes to get to soft ball stage, if it's taking longer, turn it up!

Soft ball stage occurs around 235°. If you don't have a thermometer available, you can drip some into a clear glass of cold water. It will form into a little ball upon hitting the water. For a little harder candy (I recommend this), let it go a minute or two after you hit the soft-ball stage.   [/et_pb_text][et_pb_text _builder_version="3.0.85" background_layout="light"] After a minute or so on the soft ball stage, remove the saucepan from heat Add the cinnamon and the entire red color packet. The cinnamon has a tendency to clump so, if possible, whisk while adding it. [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="3_4"][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/12/Adding-Spice-to-Red-Hot.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][/et_pb_column][et_pb_column type="1_4"][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.85" background_layout="light"] After whisking thoroughly, pour the liquid onto some parchment paper to cool When it has cooled enough to touch (doesn't take very long), then use well buttered fingers to form tiny little balls

Not tolerating butter? Any fat will do—the key is to prevent sticking!

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="1_4"][/et_pb_column][et_pb_column type="3_4"][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/12/Rolling-Red-Hots.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.85" background_layout="light"] Roll those little suckers quickly... after a while the candy will get too hard to work with. You can reheat it to soften in up, but believe me, you will be ready to stop rolling balls. Better yet, recruit a friend (or two) to roll with you! Set the balls in a cold place (outside works for us right now!) When they are hard, gather them up and store them in a container in the fridge. This prevents the balls from clumping.   This candy could be made into any size (I only chose red hot size because of the Christmas wreath cookies)... or simply cooled and broken into pieces. It is a delicious treat! Enjoy! [/et_pb_text][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/12/Red-Hots-Skinny.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][et_pb_text _builder_version="3.0.85" background_layout="light"]

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GAPS Legal Homemade Red Hots Candy

Red-Hots-150x150.jpg
  • 1/2 cup Water

  • 1 cup Honey

  • 1/4 - 1/2 tsp Cinnamon

  • 1 Package Natural Red Coloring

  1. Combine the honey and water on the stovetop in a medium saucepan, stirring frequently.

  2. You want to heat it at a temperature that is not too hot that it burns, but if it’s too low it will take forever to get to temperature.You’re going to have to find your heat sweet spot. It should take between 5-10 minutes to get to soft ball stage, if it’s taking longer, turn it up!Soft ball stage occurs around 235°. If you don’t have a thermometer available, you can drip some into a clear glass of cold water. It will form into a little ball upon hitting the water. For a little harder candy (I recommend this), let it go a minute or two after you hit the soft-ball stage.

  3. After a minute or so on the soft ball stage, remove the saucepan from heat.

  4. Add the cinnamon and the entire red color packet. The cinnamon has a tendency to clump so, if possible, whisk while adding it.

  5. After whisking thoroughly, pour the liquid onto some parchment paper to cool.

  6. When it has cooled enough to touch (doesn’t take very long), then use well buttered fingers to form tiny little ballsNot tolerating butter? Any fat will do—the key is to prevent sticking!

  7. Roll those little suckers quickly… after a while the candy will get too hard to work with. You can reheat it to soften in up, but believe me, you will be ready to stop rolling balls.Better yet, recruit a friend (or two) to roll with you!

  8. Set the balls in a cold place.

  9. When they are hard, gather them up and store them in a container in the fridge. This prevents the balls from clumpin

This candy could be made into any size (I only chose red hot size because of the Christmas wreath cookies)… or simply cooled and broken into pieces. It is a delicious treat!

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