Hoarhound Candy
Ingredients
Directions
Make the hoarhound infusion
Boil the dried hoarhound in water for about 30 minutes.
Strain the mixture.
Add the brown sugar.
Cook and set
Boil over high heat until the mixture is sufficiently hard.
Pour into well-greased flat tins.
Mark into sticks or small squares with a knife as soon as it cools enough to hold its shape.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Dried hoarhound
- Provides the bitter, herbal flavour that defines the candy.
- Brown sugar
- Forms the bulk of the candy and sets hard as the syrup cooks down.
The step that matters
Boil until sufficiently hard. Sugar syrup sets according to how far its water has boiled off. Stopping too early leaves a soft, sticky candy that will not hold its shape, while over-boiling makes it brittle and may scorch the brown sugar.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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