Hoarhound Candy
Ingredients
Directions
Make the infusion
Boil the dried hoarhound in the water for about 30 minutes.
Strain the mixture and add the brown sugar.
Cook and set
Boil over high heat until the mixture is sufficiently hard.
Pour into flat, well-greased tins.
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
- Dried hoarhound
- Gives the candy its characteristic herbal, slightly bitter flavour.
- Brown sugar
- Provides the sweetness and body, and sets into a hard candy when boiled down.
The step that matters
Boil until sufficiently hard. As water evaporates, the sugar concentration rises and determines how firmly the candy sets. Stopping too early leaves it soft and sticky, while boiling too long can scorch the sugar, darkening its colour and giving it a burnt taste.
“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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