Lily, Poppy, and Rose Christner are known as the Honeybee Sisters in their Wisconsin Amish community because they keep bees and sell the honey they pull from their beehives. The orphaned sisters came to live with their aunt Bitsy when they were very young. Aunt Bitsy was an Englischer for twenty years, but she is trying to raise her nieces to be gute and devout Amish girls.
Still, Aunt Bitsy is a bit eccentric and has brought some of the Englisch ways with her to the Honeybee Farm. She wears her dangly earrings when she’s in a bad mood, sports temporary tattoos just for fun, keeps a shotgun by the front door, and has a cat named Farrah Fawcett. (Bitsy simply adored “Charlie’s Angels.”)
With the honey they pull from their hives, the Honeybee schwesters make all sorts of appeditlich, delicious, things to eat. Their baking and their beauty attract boys to the Honeybee Farm, so Aunt Bitsy has to keep her shotgun handy to ward off the would-be suitors.
Many of the Honeybee Sisters’ recipes are included at the back of the three Honeybee Sister novels. Many more can be found in The Honeybee Sisters Cookbook available on Amazon and other online bookstores.
Here is a recipe the Honeybee Sisters would definitely make. My dear friend gave me some of these caramels for Christmas last year, and they are heavenly. The honey is used in place of the more-common corn syrup and gives the caramels a rich, deep flavor. My favorite thing about these caramels is the coarse sea salt that gives the caramels a salty crunch. Yummy!
Honey Vanilla Caramels
1 ½ cup sugar
½ cup honey
1 tablespoon vanilla extract
1 cup heavy cream
½ cup salted butter, cut into bits
Coarse sea salt
Line a rimmed cookie sheet with parchment paper. In a clay, enamel, glass, plastic, or stainless steel (non-reactive) pot, combine the sugar, honey, and vanilla extract. Mix everything together using a large rubber spatula or wooden spoon. Cook over medium-low heat until the sugar melts. When the sugar has melted, increase heat to medium and cook until the mixture caramelizes and is a deep amber color. Do not stir the mixture once it starts to boil. Instead, swirl it around occasionally with the pan’s handle. (This will help the caramel cook more evenly.)
While the caramel is cooking, place the heavy cream in a small saucepan on low heat. As soon as it reaches a simmer, remove pan from the heat and set aside.
When the caramel has reached a deep amber color, reduce heat to low and slowly whisk in the bits of butter. Whisk well until the butter is completely melted.
Add the warm cream and whisk until smooth.
Turn the heat back up to medium and cook until the caramel reaches a temperature of 245°. Carefully pour the hot caramel onto the parchment-lined cookie sheet. Let it rest for about 8 minutes, then sprinkle with desired amount of sea salt.
Cool completely (about three hours), before cutting into squares and wrapping with parchment paper.
(Adapted from http://www.unegaminedanslacuisine.com)
Jennifer Beckstrand is the award winning Amish romance author of The Matchmakers of Huckleberry Hill series and The Honeybee Sisters series for Kensington Books. Huckleberry Summer was nominated for the RT Book Reviews Reviewer’s Choice Award and the 2015 RITA® Award, and Huckleberry Hill won the 2014 LIME Award for Inspirational fiction. Both Huckleberry Hill and Huckleberry Christmas appeared in Examiner.com list of top ten inspirational books for 2014. Visit JenniferBeckstrand.com for recipes, upcoming events, and news about books and giveaways.