Making Haskap Candy For Children

I find great joy in making candy for children.  The candy I make comes from our haskap berries ( – we have almost 3,000 plants.  We pick for free distribution among those who have less access to healthy food…and pickers who bother to come here pick for free.  We don’t invite anyone to come and pick; but we welcome all into our lives with equal hospitality.  Nobody pays for haskap…or apples…or cherries.

haskap_berry_1Haskap tastes like a cross between a blueberry and a red raspberry and has a zing that lingers on your tongue for some time after the berry is gone.  Many, many children like haskap.  We’ve had parents who have literally had to drag their kids out of our orchard…picky kids whose parents tell us that their children won’t eat haskap, but they do!  When people come here to pick for free both they and their children are allowed free reign to graze as much as they want while they pick as well.  We want to make this a happy place.

P1000005Carrying this joy into winter is an easy thing and brings us great delight in knowing that those who receive this candy will relish it at an age before they become inculcated that simple joy is far from the most important thing in life.

Making this candy and giving it to children amounts to a tangible, natural liturgy of everything that’s good in the world…far beyond the reach and micro-management of adults.

One box was sent out this morning.  One box will be sent out on Monday.  And another package will ride with us to Mass on Sunday.

Exciting stuff for wonderful people…the children for whom we make hard haskap candy.  It’s by far the most important thing I’ve done so far this year…


hey, sweetie! (making haskap candy)

macerate haskap to obtain haskap juice.  Sieve and press through a fine wire strainer.


ready two silicone muffin baking sheets.

in a pot mix:

1 cup granulated sugar

1/3 cup light corn syrup

1/6 cup water

1/6 cup haskap juice *, **

*note – do not use whole, liquified berries.  unless you like scouring the burnt bottom of your pan, this mix will burn before even coming close to a hardened stage.

**note – you may use straight haskap juice, and the flavour will be stronger.  but the stage at which this must be pulled off is more critical than the 50:50 mixture of haskap juice:water.  half way between 250F and 270F you will notice a slight burning odour.  this is when you must pull the mixture to avoid any burnt flavour when using haskap juice.  the same odour test can be applied to the 50:50 mix.  do not go strictly by your thermometer; your nose is the best judge.

place pot on stove and turn heat to high, stirring mixture until you see it start to liquify.  stop stirring.  do not stir any more.  continued stirring may result in the mixture crystallizing.

heat to 255F – 270F until you smell an off flavour

immediately remove from heat and spoon into silicone muffin sheets until the bottom of each cup is covered.

remove once cooled.

place in container with powdered sugar and swirl.  this step stops the candy from sticking to itself.  the pure juice candy will ‘melt’ over time.  it is best used fresh.  if wafers are stacked one upon another they will eventually form an inseparable mass.


 enjoy this melt in your mouth, intensely haskap-flavoured treat!

[heating this mixture to the hard crack stage will definitely impart a partial burnt flavour to the candy wafers.  timing is important when making candy with juice and not simply oils, which are commercially added to hard candy once the boiling is over.]