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
Boil over high heat until it reaches a hard candy stage.
Pour the mixture onto well-greased flat pans.
Mark the candy as soon as it is 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
- Dried hoarhound
- Provides the characteristic bitter herbal flavour that defines the candy.
- Brown sugar
- Supplies the bulk of the candy and its sweetness, and sets hard as the mixture cooks.
The step that matters
Boil over high heat until it reaches a hard candy stage. Sugar syrup must reach a high temperature to set hard when cooled. Stopping early leaves a sticky, soft candy, 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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