Horehound Candy
Ingredients
Directions
Make the candy
Boil horehound until the juice is extracted.
Add the juice to the sugars and boil, stirring until thick.
Pour the mixture into a paper case lined with fine sugar.
Cut and finish
Cut the mixture into squares.
Dry the squares.
Coat the squares in finely powdered sugar.
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
- Horehound juice
- Provides the candy's characteristic bitter, herbal flavour.
- Brown sugar
- Adds sweetness, moisture and a deeper molasses flavour as it boils.
- White sugar
- Adds sweetness and, when boiled thick, helps the mixture set firm.
The step that matters
Boil until thick. Sugar syrup sets as its concentration rises during boiling. Stopping too early leaves the candy soft and sticky, while boiling too long can scorch the sugar and make it hard or bitter.
“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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