Hoarhound Candy
Ingredients
Directions
Boil the dried hoarhound in ½ pint of water for about 30 minutes.
Strain the mixture and add the brown sugar.
Boil over high heat until the mixture is hard enough.
Pour into flat, well-greased trays and 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.
Explore the science
What each ingredient does
- Dried hoarhound
- Provides the herbal, slightly bitter flavour that defines the candy.
- Brown sugar
- Provides sweetness and, as it boils down, sets into a hard, glassy candy.
The step that matters
Boil until hard enough. Hard candy sets only when enough water has boiled off to concentrate the sugar. Stopping early leaves a sticky, soft candy, while boiling too long can scorch the sugar and turn it 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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