Hoarhound Candy
Ingredients
Directions
Make the infusion
Boil the dried hoarhound in water for about 30 minutes.
Strain the mixture and add the brown sugar.
Cook and set the candy
Boil over high heat until the mixture hardens.
Pour onto well-greased flat pans.
Mark the candy when cool enough to hold the marks.
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, as it boils down, the hard body of the candy.
- Dried hoarhound
- Supplies the herbal, slightly bitter flavour that defines the candy.
The step that matters
Boil over high heat until the mixture hardens. Sugar syrup sets into a brittle candy only after enough water has boiled off. Stopping early leaves a soft, sticky candy, while overcooking darkens the sugar and turns 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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