Hoarhound Candy
Ingredients
Directions
Make the infusion
Boil the hoarhound in the water for 1-2 hours.
Strain the mixture and add the brown sugar.
Cook and set
Boil over high heat until thickened.
Pour into greased flat tins.
Cut into sticks or small squares with a knife once cool enough to hold 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 candy's characteristic bitter, herbal flavour.
- Brown sugar
- Provides sweetness and, as it concentrates on boiling, the firm body of the candy.
The step that matters
Boil over high heat until thickened. Sugar syrup sets as its water evaporates and its concentration rises. Stopping too early leaves a soft, sticky candy, while boiling too long makes it hard and brittle.
“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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