Hoarhound Candy
Ingredients
Directions
Make the infusion
Boil 2 ounces of dried hoarhound in 1/2 pint of water for about 1/2 hour.
Strain and add 2 pounds brown sugar.
Cook and set
Boil over a hot fire until sufficiently hard.
Pour out into flat well greased tin trays, mark into sticks or small squares.
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. See the original page.
Explore the science
What each ingredient does
- Dried hoarhound
- Supplies the candy's bitter, herbal flavour, infused into the water before the sugar goes in.
- Brown sugar (in the method)
- Provides sweetness and, as water boils off, sets into a hard, brittle candy.
The step that matters
Boiling until sufficiently hard. As water evaporates, the sugar concentration rises. Stopping too early leaves the candy soft and sticky, while cooking too long can scorch the sugar and taste 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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