Horehound Candy
Ingredients
Directions
Make the syrup
Boil the dried horehound in water for about 30 minutes.
Strain the mixture and add the brown sugar.
Boil over high heat until it hardens.
Set and mark
Pour into well-greased flat tin trays.
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
- Brown sugar
- Provides the sweetness and, when boiled down, the firm body that sets into candy.
- Dried horehound
- Infuses the water with its bitter, herbal flavor, which gives the candy its character.
The step that matters
Boil until it hardens. The candy sets according to how much water has boiled off the sugar. Stopping early leaves a soft, sticky candy, while boiling too long makes it brittle and can scorch or 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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