Sweets (from Lat. Confectum, "made") - dissimilar sugar or chocolate products, which include candied fruits, pralines. Typically, sweets contain 60-75% sugar. They are divided into glazed (coated with a layer of glaze), unglazed and chocolate-filled sweets. There are also honey sweets.

The term "sweets" comes from the professional jargon of pharmacists, who in the 16th century denoted candied or jam-made fruits used for medicinal purposes. Subsequently, the term began to denote a wider range of confectionery products from different ingredients.

Coffee caramel (Croatian cuisine)

2 cups of sweetened condensed milk, 0.5 cups of strong black coffee, 2 cups of honey, 2 cups of sugar, a little salt, 0.5 cups of butter, a teaspoon of vanilla sugar.

Mix coffee with milk. Cook a thick syrup from sugar, honey and salt. Gradually add coffee with milk to it and then butter, reduce the heat to a minimum, boil slightly, add vanilla sugar at the end of cooking. Grease a mold with a length of 25 cm, and a depth of at least 2 cm with oil and pour the mixture into it. Mark squares on the caramel with the tip of a knife, put it in the refrigerator. Cut the hardened caramel into squares and place them in paper cuffs.

Honey sweets (Tajik sweetness)

For 1 kg of honey sweets, 5 glasses of honey.

Boil honey in a cast iron pot for 15-20 minutes with continuous stirring until dark brown. Then put it on a greased tray, crush it and pull it on the weight until flagella are formed.

Honey sweets - makovniki

Honey and poppy in equal amounts.

Boil honey over low heat for 40 minutes to evaporate water. Pour poppy seeds well washed in hot water into hot syrup and boil until the poppy seeds stick to the spoon. Pour the boiled thick and solidified mass upon cooling onto a smooth board moistened with water, roll it out. to a uniform thickness and cut into pieces of square or other shape. During boiling, chopped nuts (hazelnuts or curls) can be added to the mass.

Nut candy

350 g of honey, 3 cups of coarsely crushed nuts.

Boil honey and. pour nuts into it. Cook the nuts with honey until the mixture lags behind the pan (the pan should be stainless steel). The readiness to check is as follows: pour the mass on a piece of paper, put it in the air and, if it cools down, it is ready. The cooled mass must be so hard that it can be chopped with a knife.

Honey lollipops

Honey, granulated sugar.

Prepare sugar syrup, as for jam, and add no more than 1/3 of honey by weight to it. Boil the mixture over low heat, removing the foam. When the sample taken will quickly harden, pour the prepared syrup into small plates, previously soaked in water or lined with paper, not allowing the lollipop to freeze, make depressions and cuts in it. The cooled lollipop is removed and broken into pieces along the incisions. You need to store the lollipops in a dry place, rolled in powdered sugar.

Honey caramel

350 g of honey, 200 g of granulated sugar, 3 tablespoons of milk or cream.

Honey, granulated sugar and milk are boiled, stirring, until the mass thickens. The mass is ready if it is dropped into water and it easily rolls into balls ^ The hot mass is poured onto a saucer greased with unsalted butter. When it begins to harden, it is cut into pieces and wrapped in parchment paper. To get chocolate caramel, add 1 tablespoon of chocolate to the mass.

Apple pastila with honey

350 g honey, 2 cups applesauce.

Add honey, previously mashed to white, into the applesauce and stir until the mass becomes white and friable. Then carefully pour it into paper forms with a height of 3 centimeters, which are laid out on a baking sheet sprinkled with bran, dry the Pastilla in a light heat, remove the paper, put the finished pastille in a jar or put 2-3 layers one on top of the other, grease with honey and dry in a cool oven or oven.

Lingonberry pastila with honey

350 g honey, 2 cups lingonberry puree.

First, make mashed lingonberries. Add water to the berries so that they are covered, and boil until the berries turn white. Then put them on a sieve, let the water drain and rub the lingonberries through a clean sieve. Beat the puree, add the pre-whipped honey to it and stir until smooth.

Put the mass in boxes of pine sticks 9 centimeters long and 7 centimeters wide, lined with paper, in a layer of 2 centimeters. Then it is dried for 24 hours at a temperature of + 40 ... + 50 ° C, after which another layer of 2 centimeters is added to the box and dried again. Top up the boxes with the mass until they are full. Then cover the boxes with planks, nail them up with wooden nails and put them in a dry place. The pastille tastes good and can be stored well for several years. Some people prefer old marshmallow to fresh,

Boiled lingonberry pastila

700 g of honey, 4 cups of lingonberries.

Mix lingonberries with honey, cook until thick. Then pour the mass onto a dish, and when it cools down, cut into long plastics, sprinkle with sugar and put in jars or boxes.

Halva made of honey and nuts

1 kg of honey, 1/2 cup of granulated sugar, 1 kg of walnuts.

Boil honey with continuous stirring. Dip chopped walnut kernels, half granulated sugar into it and boil until thick. Put the resulting mass on a board moistened with water, and level the layer to a thickness of 1-1.5 centimeters. After cooling, cut the resulting layer into rectangular slices or squares.

Honey halva

To prepare the dish you will need: 450 g of honey, 800 g of premium flour, 400 g of ghee.

Sift flour, pour into a pan, add ghee, stir and fry until a crumbly yellow mass is formed. Then pour honey over it and boil for 5 minutes. Transfer the hot mass to a flat plate, cool and cut into small square pieces.

Halva with honey

For 2 kg of halva you need: 6 cups of wheat flour, 2 cups of ghee or lamb lard, 2 cups of honey, 1/2 cup of walnuts (kernels), 2 cups of water.

Fry the sifted flour in a kettle with butter or lamb fat with continuous stirring until a homogeneous friable mass of light brown color is formed. Then add honey, water and cook for about 5 minutes. Put the finished halva on a dish, sprinkle with chopped walnut kernels and cut into pieces of various shapes.

Halva with honey

350 g honey, 800 g wheat flour, 400 g ghee.

Sift flour, pour into a frying pan, add ghee, mix and heat until a crumbly yellow mass is formed. Then pour honey over it and cook for 5 minutes. Transfer the hot mass to a plate, cool and cut into small pieces, 43.

Halva badrok

200 g of honey, 200 g of corn, 200 g of walnut kernels, 1 teaspoon of ghee.

Pass the fried corn and toasted nuts through a meat grinder, put in a porcelain bowl greased with ghee. Melt honey in an aluminum pan and simmer for 5-7 minutes. Then pour it into a cup with the prepared mass, stir, put on a dish with a layer of 1 centimeter. When the mass has cooled, cut it into diamonds and place on a vase.

Lamans with poppy and honey

250 g flour, 250 g honey, 2 cups poppy seeds, 50 g bitter almonds, 1 tablespoon vegetable oil, salt to taste.

Vegetable oil, salt, 6 tablespoons of water, knead flour into a hard dough. Roll out the dough thinly, put on a baking sheet sprinkled with flour, cut with a sharp knife into square pieces and bake. Then take out and break along the incisions.

Boil the poppy with boiling water, drain the water, rinse in cold water, drain it. Then rub the poppy seeds in a stone cup with a wooden pestle until it turns white. Put honey, crushed almonds in it, pour in a glass of boiling water, stir, transfer to a salad bowl and stick the dried lamanes into the mixture.

You can also serve lamands to the table. Fold the lamands on a sieve, pour over boiling water, put in poppy seeds and stir.

Nougat

350 g honey, 300 g granulated sugar, 100 pcs. roasted nuts, whites of 5 eggs.

Melt the honey, put sugar in it and cook, stirring with a spoon, until the honey is browned. Beat the whites, stirring them, and pour the sugar-honey syrup into them in a thin stream. Move the saucepan to a lower heat and simmer the mixture, stirring gradually.

Peel the nuts and chop coarsely. When the mass thickens enough, add the nuts and immediately put the mass on a large sheet of oiled or waxed paper, and cover with the same sheet on top and put under a press. Then, carefully cut the nougat into slices.

Gooseberry marmalade

200-400 g of honey, 40 g of gooseberry puree.

Sort ripe gooseberries, pour into a bowl, pour 1 glass of water there and cook over low heat, rubbing the berries with a spoon. When the gooseberries are tender, rub them through a sieve. Add honey to the puree and cook, stirring occasionally, until the mixture thickens and begins to solidify. Transfer the marmalade to a jar, tie and store in a cool place.

Nuts with honey

50 g of honey, 250 g of nuts.

Dry the peeled nuts so that they almost crumble. Boil honey until hot and, stirring occasionally, add nuts to it to make the mass thick. Cook the mass until it hardens on a spoon. Spread the prepared mass with a spoon on a baking sheet and cool, and then put it in a jar and store in a cool dry place.

Excommunicated smolensk

350 g of honey, 3 cups of a mixture of raspberries, nuts and breadcrumbs.

Add crushed dry nuts and crushed rye bread crumbs to the powdered dry raspberries in a 1: 1: 1 ratio. Boil honey, add the prepared mixture to it and boil until thick. Spread the mass on a baking sheet with flat cakes, cool and dry.

Almond Mazurek

100 g of honey, 400 g of sweet almonds, 100 g of bitter almonds, 300 g of granulated sugar, whites of 5 eggs.

Pass the almonds through a meat grinder and grind 1 egg with the protein, add sugar and warm honey. Mix the mass with 4 eggs, beaten whites, make cakes from it, which are baked on a light heat.

Ingredients:

• 1 tbsp. l. honey
• 250 g sugar
• 1 tbsp. l. lemon juice (or vinegar)
• some water

Cooking method:
Mix all the ingredients and boil until a fudge-like mass is obtained.
Remove from heat and place on a waxed baking sheet. After cooling, cut into small cubes.

HONEY-MILK CANDIES

Ingredients:

• 200 g of crystallized honey
• 50 g sugar
• 75 g sour cream or milk
• chocolate to taste

Cooking method:
Boil all the ingredients until a thick mass is obtained. Place on a baking sheet pre-greased with butter.
After cooling, cut into small squares, wrap in cellophane or parchment paper.

HONEY-NUT CANDIES

Ingredients:

• 500 g walnuts
• 500 g honey
• 100 g sugar

Cooking method:
Boil honey and sugar, add peeled, chopped and lightly fried walnut kernels into the resulting syrup and heat for 15 minutes.
Then put the finished mixture in plates, previously moistened with cold water, level the surface of the layer and cool. After that, slightly heat the plates, remove the entire layers obtained and cut into diamonds.

CANDIES WITH NUTS

Ingredients:

• 100 g honey
• 100 g crushed gingerbread
• 200 g walnuts
• 100 g icing sugar
• 2 tsp cocoa
• 1/2 tsp cinnamon
• 1/2 tsp anise
• milk as needed

Cooking method:
Leave a fifth of the nuts for decoration, grind the rest, put in a saucepan, add honey, the rest of the dry ingredients and stir well. Pour milk in a thin stream until a thick mass is obtained.
Roll the mass into a 1 cm thick layer on a cutting board sprinkled with powdered sugar. Using metal molds, cut out different figures. Decorate each with a nut wedge.
Let the sweets dry at room temperature.

NUT COFFEE CANDIES

Ingredients:

• 280 g icing sugar
• 4 squirrels
• 2 tbsp. l. ready-made strong coffee
• 2 tbsp. l. honey
• 500 g nuts

Cooking method:
Mix the icing sugar with the proteins until a thick mass is obtained. Add coffee, honey and crushed nuts. Boil for 5 minutes, stirring constantly. Remove from heat, and when the mass has cooled, form balls that can be decorated with cocoa icing.

Gingerbread sweets

Ingredients:

• 1 tbsp. l. honey
• 100 g icing sugar
• 100 ml milk
• 30 g cocoa
• 120 g butter
• 150 g gingerbread
• no more than 1 tbsp. l. rum
• 50 g chocolate or nuts

Cooking method:
Mix honey with chopped gingerbread. Mix milk, sugar and cocoa separately in an enamel pan, cook, stirring constantly, until a thickened mass is obtained.
Remove from heat, let cool and add ground gingerbread cookies with honey, rum, butter. Beat until smooth, form into balls, roll in chopped nuts or chocolate.
You can put one compote cherry in each candy, which has been kept in rum for an hour.

Gingerbread and fruit sweets

Ingredients:

• 120 g honey
• 200 g gingerbread
• 50 g raisins
• 50 g walnuts
• 20 g orange peel
• 50 g prunes
• 50 g dried pear
• 1 tbsp. l. currant jam
• 50 g almonds
• vanilla sugar

Cooking method:
Cut dried fruits into pieces, pour over with honey, stir and leave for an hour, stirring occasionally. Add chopped nuts, jam, chopped gingerbread, vanilla sugar. Beat until smooth. If you get too thick mass, you can add honey or jam. Form into balls, roll in nuts and harden in a cool place.

SWEETS WITH HONEY

Ingredients:

• 400 g sugar
• 150 g milk powder
• 2 tbsp. l. butter
• 50 g walnuts
• 1 bar of chocolate
• 60 g honey
• 1/4 tsp salt

Cooking method:
Mix sugar with chocolate, milk powder and salt. Add 3-4 tbsp. l. water and boil for 5 minutes. Add honey and continue to boil. Remove from heat, add butter, cool. Beat until smooth, add nuts.
Put the mixture on greased baking trays. After hardening, cut into pieces and store in a sealed jar.

CANDY CANDIES

Ingredients:

• 200 g sugar
• 50 g sour cream
• 50 g honey
• 1 tbsp. l. butter
• 20 g walnuts

Cooking method:
Mix sugar, sour cream and honey and cook until sugar is completely dissolved. Add butter and continue cooking.
Remove from heat and beat until mixture is thick and dark. Add crushed nuts and pour into a greased baking sheet.
When the mass has cooled, cut into pieces with a heated knife.

EASTERN SWEETS "SUJUK"

Ingredients:

• 100 g honey
• 100 g of nuts
• 200 g gingerbread
• 2 tbsp. l. rum
• 0.5 tsp cinnamon and cloves

Cooking method:
Heat the honey slightly in a water bath, add chopped nuts, ground gingerbread, rum, cinnamon and cloves. Stir well and put the mixture on a wooden board sprinkled with powdered sugar. Form a tourniquet from the mass and leave until the next day in a dry and cool place. Cut into 1 cm thick pieces and garnish with rum glaze.
You can use almonds for decoration.

"SUJUK" CHESTNUT

Ingredients:

• 1 tbsp. l. honey
• 400 g chestnuts
• 50 g icing sugar
• 40 g butter
• 1 yolk
• 50 g walnuts
• some cinnamon

Cooking method:
Boil the chestnuts and mince. Add sugar, chopped nuts, yolk, butter, cinnamon and stir well. If the mass is too liquid, you can add crushed crackers.
Put the mass on a wooden tray, previously sprinkled with powdered sugar, and form a tourniquet out of it. Cover the tourniquet with paper and cool, then pour over with chocolate icing.
The next day, "sudjuk" can be sliced.

Calorie content: Not specified
Cooking time: 60 minutes

If you have a sweet tooth and love to cook, then this recipe is for you! Of course, it's much easier to go to a candy store and just buy your favorite dessert. But it is worth remembering that it will never taste as amazing as the one that you cooked yourself. Homemade sweets are a great way to prepare a dessert a few days in advance, which saves you well for New Year, Easter and any other holidays. So, today we will learn how to make honey sweets.

Ingredients:

- biscuits (preferably shortbread) - 150 g;
- raisins - 150 g;
- liquid honey - 100 g;
- coconut flakes - 100 g.

How to cook from a photo step by step

These are the products you need for homemade cooking with honey.




To begin with, we take raisins and soak them in a glass of water.




Now let's move on to crushing the cookies. It is best to use simple cookies for honey sweets with raisins, for example with baked milk, since its taste is very mild and goes well with honey. We grind our cookies.






Then add it to the crushed honey. It is worth noting that the taste of future sweets most of all depends on which honey you choose. Mix the cookies with honey well.




At this point, the raisins are most likely ready. We drain the water and send the raisins into a mixture of honey and cookies and mix the ingredients together again. The filling for homemade sweets is ready.




You can take a teaspoon or tablespoon, depending on the size of the candy you want, and start rolling the resulting mixture. An alternative is to create balls with wet hands. This makes it much easier to control their size and appearance.






Then pour the coconut flakes onto a plate. We choose shavings of a yellow shade, since the candies are honey. And roll our balls in it. Place the candies in the refrigerator for about 30-40 minutes. ready!




It is best to serve sweets with honey as a bite to unsweetened tea, coffee, cocoa, etc., laid out on a wide plate or in a vase.
Bon Appetit!

Chapter:
HONEY. HONEY COOKERY
13th page of section

Homemade sweets with honey

CANDIES WITH HONEY
In many countries of the world, on the basis of natural honey, a whole direction of the confectionery industry has developed, whose products have long been used and enjoyed by people.
We offer several homemade recipes that do not require special skills, but the results of which will delight both children and adults.
Sweets with honey are not only tasty, but also useful, like honey itself. But don't store them for too long. Any freshly prepared food is always healthier and tastier than stale food.

Ingredients:
200 g sugar, 50 g sour cream, 50 g honey, 1 tbsp. l. butter, 20 g of walnuts.

Mix sugar, sour cream and honey and cook until sugar is completely dissolved. Add butter and continue cooking.
Remove from heat and beat until the mixture is thick and dark; add crushed nuts and pour into a greased baking sheet.
When the mass has cooled, cut it into pieces with a heated knife.

Ingredients:
100 g honey, 100 g nuts, 200 g gingerbread, 2 tbsp. l. rum, 1/2 tsp cinnamon and cloves.

We slightly heat the honey in a water bath, add chopped nuts, ground gingerbread, rum, cinnamon and cloves.
Knead well and spread the mixture on a wooden board sprinkled with powdered sugar.
We form a tourniquet from the mass and leave it until the next day in a dry and cool place.
Cut into 1 cm thick pieces, then decorate with rum glaze.
You can use almonds for decoration.

Ingredients:
1 tbsp. l. honey, 400 g of chestnuts, 50 g of powdered sugar, 40 g of butter, 1 yolk, 50 g of walnuts, a little cinnamon.

Boil the chestnuts and mince them. Add sugar, chopped nuts, yolk, butter, cinnamon and stir everything well.
If the resulting mass is too liquid, you can add crushed crackers.
We spread the mass on a wooden tray, previously sprinkled with powdered sugar, and form a tourniquet from it.
Cover the tourniquet with paper and cool, then sprinkle with chocolate icing.
The next day we cut the "sudjuk".

Ingredients:
100 g of honey, 100 g of crushed gingerbread, 200 g of walnuts, 100 g of powdered sugar, 2 tsp. cocoa, 1/2 tsp. cinnamon, 1/2 tsp. anise, milk as needed.

We leave a fifth of the nuts for decoration, grind the rest, put them in a saucepan, add honey, the rest of the dry ingredients and stir well.
Pour milk in a thin stream until a thick mass is obtained.
Roll the mass into a 1 cm thick layer on a cutting board sprinkled with powdered sugar.
Using metal molds, we cut out different figures.
We decorate each with a slice of walnut.
Let the sweets dry at room temperature.

Ingredients:
1 tbsp. l. honey, 250 g sugar, 1 tbsp. l. lemon juice (or vinegar), a little water.

Mix all the ingredients and boil until a fudge-like mass is obtained.
Remove from heat and place on a waxed baking sheet.
After cooling, cut into small cubes.

Ingredients:
200 g of crystallized honey, 50 g of sugar, 75 g of sour cream or milk, chocolate to taste.

We boil all the components until a thick mass is obtained.
Put on a baking sheet pre-greased with butter.
After cooling, we cut into small squares, which we wrap in cellophane or parchment paper.

Ingredients:
120 g of honey, 200 g of gingerbread, 50 g of raisins, 50 g of walnuts, 20 g of orange peel, 50 g of prunes, 50 g of dried pear, 1 tbsp. l. currant jam, 50 g of almonds, vanilla sugar.

Cut the dried fruit into pieces, fill it with honey, stir and leave for an hour, stirring occasionally. Add chopped nuts, jam, chopped gingerbread, vanilla sugar.
Beat until smooth. If you get too thick mass, you can add honey or jam.
We form balls, roll in nuts and let harden in a cool place.

Ingredients:
1 tbsp. l. honey, 100 g of powdered sugar, 100 ml of milk, 30 g of cocoa, 120 g of butter, 150 g of gingerbread, up to 1 tbsp. l. rum (no more), 50 g of chocolate or nuts.

Mix honey with chopped gingerbread. Mix milk, sugar and cocoa separately in an enamel pan, cook, stirring constantly, until a thickened mass is obtained.
Remove from heat, let cool and add ground gingerbread cookies with honey, rum, butter; beat until smooth, form balls, roll them in chopped nuts or chocolate.
You can put one compote cherry in each candy, which has been soaked in rum for an hour.

Ingredients:
400 g of sugar, 150 g of powdered milk, 2 tbsp. l. butter, 50 g walnuts, 1 chocolate bar, 60 g honey, 1/4 tsp. salt.

Mix sugar with chocolate, milk powder and salt. We add 3 - 4 tbsp. l. water and boil for 5 minutes. Add honey and continue to boil. Remove from heat, add butter, cool.
Beat until smooth, add nuts.
We spread the mass on baking sheets greased with butter.
After hardening, cut into pieces and store in a hermetically sealed jar.

Ingredients:
280 g powdered sugar, 4 proteins, 2 tbsp. l. ready-made strong coffee, 2 tbsp. l. honey, 500 g of nuts.

Mix the powdered sugar with proteins until a thick mass is obtained.
Add coffee, honey and crushed nuts. Boil for 5 minutes, stirring constantly.
We remove from heat, and when the mass cools down, we form balls that can be decorated with cocoa icing.

Ingredients:
90 g honey, 50 g butter, 300 g chocolate, 1 tbsp. l. sugar, a few walnuts or hazelnuts.

Grind the chocolate and mix all the products, add 1 tbsp. l. water and boil for 10 minutes. We spread the mass on a baking sheet, previously greased with butter.
After cooling, cut into 3x3 cm squares.
On each square we put a slice of walnut or half of a hazelnut.
Wrap the caramel in cellophane, foil or parchment.

Ingredients:
400 g sugar, 500 g honey, 100 g butter, 150 g powdered milk, salt.

In spring and autumn, the human body is weakened, changing temperatures favor the spread of respiratory and colds. Children who are in frequent contact with their peers become especially vulnerable during this period. How to protect yourself and find the best remedies, what advice of traditional medicine will be most useful? Which is more effective - conventional medications or something tastier like honey lollipops?

Natural honey lollipops

Parents will always have time to stuff the child with medicines, but you can not rush to resort to their help, but try to use the advice of traditional medicine. In this article, you will learn what cough remedies for children can be prepared at home, more attention will be paid to making do-it-yourself cough drops with ginger and honey.

Why honey is useful

Honey, due to the presence of useful substances in it, is rightfully called a source of healing power. A product of natural origin, honey is filled with a wealth of valuable chemicals and minerals. Iron, magnesium, calcium, potassium, vitamin B2, niacin - this is an incomplete list of components that have a positive effect on the human body.

It is potassium that negatively affects the restriction of the spread of bacteria, iron strengthens blood cells, and proteins and amino acids strengthen the immune system. This product has strong antibacterial, anti-inflammatory properties, helps to calm the sedative system, and also fills the body with the necessary trace elements.

Honey contains many beneficial substances

The healing properties of ginger

Europe has known ginger since the Middle Ages. Saturation of ginger root with micro- and macroelements: iron, zinc, potassium, selenium - strengthens the cells of internal organs. The presence in the composition of ginger of all types of vitamins of group B, vitamins PP, A, E, K, fatty acids "Omega-3", "Omega-6" makes it an excellent supplement for the formation of healthy development of the human, especially the child's body.

It is enough to use a pinch of ginger a couple of times to feel the onset of improvement in all internal organs.

Ginger strengthens human immunity

How to make lollipops

When it is damp and cool outside the window, this is the most favorable environment for the spread of viral infections. The child most often becomes a victim of a runny nose, sore throat. Very quickly, the inflammatory process of the nasopharynx descends below, causing coughing fits in the respiratory tract.

To soften swallowing food, tame coughs, and improve overall health, you can make special cough drops for children at home. It is cough drops, and not bitter tablets or suspensions, that are in greatest demand among children. The plan for making honey and ginger sweets is simple - they are made like regular candies, adding the necessary ingredients. A viscous mass of melted caramel can be made from sugar dissolved in water, but a huge amount of it will negatively affect the child's body, so honey cough candies for children will be just right: tasty and healthy.

Honey and ginger are good for candy

To prepare such candies, you need to stock up on small silicone or steel molds, wooden sticks on which sweets will "sit", butter, preferably vegetable, for processing the molds so that the caramel mixture does not stick to their walls.

How to make lollipops at home:

It is not difficult to prepare a mixture for cough drops: a container filled with honey is placed on a small fire, brought to complete melting, turning into a thick, boiling liquid. Then it is necessary to carefully monitor the boiling of honey, so that it does not "run away", but does not cease to seethe slowly. This mixture should boil for about an hour and a half, after which it will thicken, and its droplets will begin to stretch like a thread. It remains to pour the brew into the molds - the cough drops are ready.

Please note: when honey is boiled, its beneficial properties are reduced!

Ginger and honey cough drops

Cough lozenges with ginger and honey will be more beneficial for the child's body if these two substances are combined. The healing properties of honey with ginger will have a binary effect for the prevention or treatment of colds or sore throat, and will also contribute to the victorious fight against cough. To make sucking sweets from honey and ginger, it is enough to add a pinch of chopped ginger root to the melted honey. Make sure that the ground ginger does not get lost in a lump, but is evenly distributed over the honey mixture.

Important! Do not overdo it with the addition of ginger to honey lollipops at home, so that the taste of medicinal sweets does not taste bitter.

Add chopped ginger to the mixture

Cooking recipes:

Cough Lozenge Recipe # 1: Ginger and Honey Lozenges

For 300 grams of honey, take a teaspoon of chopped ginger, mix thoroughly in a non-stick saucepan, put on low heat. Cook, stirring alternately, for more than an hour. When the drop of caramel begins to turn into a stringy thread, add a tablespoon of lemon juice. Pour into molds, let cool.

Ready lollipops

Recipe number 2: Sweets for cough with the addition of spices

Spiced cough lozenges will not only strengthen the immune system and help overcome coughs, but will also delight you with an amazing aroma. You should make the following mixture: to an incomplete glass of water you need to add two-thirds of a glass of sugar, finely chopped ginger root, a couple of cloves and juice squeezed from half a lemon. When the water heats up and the sugar dissolves, honey is added to this mixture, about 2 teaspoons. Boil the liquid over medium heat until it turns into a caramel mass. Cough lozenges can be considered ready when the droplet of the thickened emulsion no longer spreads. Carefully picking pieces of ginger and cloves from the mixture, the aromatic caramel can be spooned into tins or onto baking paper.

Making honey lollipops:

Recipe number 3: Mint candies with ginger and honey

Pour a dry mixture of mint and chamomile leaves (two tablespoons each) with a glass of water, boil for 10 minutes. After half an hour, half a glass of honey, as well as 0.5 teaspoon of cinnamon and ground ginger, must be added to the strained mixture without residues of leaves. Boil until caramelized. You can sprinkle powdered sugar on poured cough drops.

Add ginger and cinnamon to the mixture

Recipe number 4: Honey lollipops from the "breast collection"

At home, you can make lollipops with honey using the so-called "breast collection" of medicinal herbs. Boiled for 20 minutes, and then filtered through cheesecloth or a sieve, a decoction of medicinal herbs is often used for dry or wet coughs. If you add honey to the broth in a ratio of 1: 1.5 and boil this mixture until it is completely thickened, you will get another type of cough drops. You can add lemon juice, a pinch of ground ginger, or some cinnamon if desired.

Recipe # 5: Honey Lemon Lozenges

Homemade lollipops, made by adding butter (2 tsp) to honey (300 g) and 10 (no more!) Drops of essential oils of lemon, eucalyptus, sage (food-grade only), will soften the inflammation of the respiratory tract with a tear cough, as well as saturate the body with useful substances and essential vitamins.

Lollipops should be kept in the refrigerator.

Contraindications to the use of ginger and honey

Homemade cough lozenges with ginger and honey for children can be different in recipe, shape and color, covered with powdered sugar, on sticks or wrapped in candy wrappers - it depends on the imagination of the mother and the preferences of the child. But it is important to remember one thing: all products of natural origin may have some contraindications for use:

• the presence of individual intolerance, allergic reactions;
• with diabetes mellitus, honey can provoke an increase in blood sugar levels;
• high blood pressure, heart disease exclude the use of both honey and ginger;
• exacerbation of diseases of the gastrointestinal tract, kidneys, liver or their chronic forms;
• elevated temperature, since ginger has warming properties;
• ginger is strongly not recommended for pregnant and lactating women;
• and also - for cancer patients;
• children are prohibited from consuming honey under 1 year old, ginger up to 3 years old.

Necessarily! Before children use such seemingly harmless folk remedies as ginger and honey lollipops, consult a doctor about their use!

Nature has generously endowed humanity with various healing substances - ginger root and honey have helped people to fight ailments more than once. And when on a cool day you or your child catch a cold, do not wait for the disease to progress, remember the miraculous recipes for cough drops, get honey with ginger and go to the kitchen to prepare a remedy.