horehound candy
eliza
Horehound Candy:
1 cup horehound tea
4 cups sugar
2 cups dark or light corn syrup
Boil horehound leaves to make a strong tea. Drain, reserving one cup
liquid. Add the cup of tea to the other ingredients and boil until it
just starts to caramel. Put onto a flat greased cookie sheet. Start
cutting with kitchen shears or scissors as soon as it starts to harden
on edges.
If anyone else has any candy recipes, I would love to see them.
TElmgren
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>If anyone else has any candy recipes, I would love to see them.
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Looks good!!! Here are some that I got from other Newsgroups.
CINNAMON HARD CANDY
1 cup white sugar
1 cup corn syrup
1 cup water
1/4 t. cinnamon oil (drug stores and many markets carry this and many other
oils like anise, mint, wintergreen, clove, etc.)
1/4 t red food coloring
Combine sugar, syrup, and water in a sauce pan. Boil without stirring over
med-high heat until it reaches hard crack stage. Use a thermometer or very
cold water. I use the cold water. When you put about a teas. in the cold
water and let it sit for 10 or 15 seconds you can take it out and it will break
with a snap. Towards the end of the cooking time the mixture will thicken
considerably and turn a yellowish color. It is essential to watch the pot at
this point because it will burn easily and
quickly. You may also stir it at this point to prevent scorching. When done,
remove from heat and quickly stir in the oil and coloring. Pour into a 9 x 9
metal pan that has been lined with about 1/4 to 1/3 inch of powdered sugar.
Let cool until the edges start to firm up and then immediately begin to cut the
pieces from around the edges. Keep cutting around the edges as the candy
hardens. Cutting takes practice because the candy can harden quickly. Some
just let it get rock hard and break it with a mallet but this makes it harder
to control the size of the pieces and also the pieces have sharp edges that can
cut one's mouth.
Hard Candy
2 cups sugar
2/3 cup white corn syrup
1/2 cup water
1/4 tsp. oil based flavoring of choice
Drops of appropriate food coloring
Mix until dissolved; place on high heat and boil until it reaches 289'F on
candy thermometer. Cool a little and add coloring and falvoring. Pour onto
_greased_ cookie sheet. Cut into cubes, cool completely and them break into
pieces. Can then be dusted with powdered sugar to help prevent it sticking
together in jars.
Rock Candy
2 cups water
5 cups sugar
Food coloring (optional)
Stretch a clean string across a pie pan so that it is suspended across the top
- do not let it touch the bottom of the pan. You can also pour the liquid into
a jar. Punch a bamboo skewer through a plastic coffee-can lid. Lay the lid
over the jar so the skewer hangs down the middle of the liquid. Do not let the
skewer touch the bottom of the jar. Dissolve the sugar in the water and cook
until it reaches 250 degrees (hard ball stage) on a candy thermometer. You can
add a few drops of food coloring if you want colored candy. Do not stir once
sugar has dissolved. Pour the hot liquid into the pan. The string should be 3/4
inch under the surface of the sugar water. Cover the pan with foil and let sit
for a week. After seven days lift out the string or stick and it will be
covered with sugar crystal (rock candy)
Note: Dissolving sugar can be extremely hot, children should be closely
supervised by an adult.
Edinburgh Rock
450 g sugar
225 ml water
good pinch cream of tartar
flavours and colours; to taste *
* raspberry and pink colouring
lemon and yellow colouring
peppermint and green colouring
vanilla (white)
ginger and coffee (for colour)
Mix the sugar and water in a large pan, allow the sugar to dissolve completely.
Stir the contents of the pan with a spatula, draw it gently from side to side
across the base of the pan so that the sugar is prevented from settling in a
cake at the bottom.
Immediately after the sugar is dissolved, add the cream of tartar, cover and
bring to the boil. When the liquid boils, remove the lid and skim well. Boil
to 126 C (259F). Pour out onto an oiled slab. Cool slightly and turn the
edges to the centre with an oiled scraper. Continue like this but avoid
stirring. Directly syrup is cool enough to touch, pour whichever flavour and
colour you choose into the middle and continue turning the edges to the middle.
Take it up and pull it quickly and evenly over an oiled candy hook. Continue
until it becomes cloudy and dull. Do this in a warm kitchen and if it becomes
very stiff, re-heat slightly. Draw out the candy evenly, snip off into lengths
with a pair of oiled scissors. Leave in a warm kitchen for about 24 hours,
when the rock will become sugary and 'short' when broken. Put into a
paper-lined airtight tin to store.
Note: The candy must be pulled sufficiently, otherwise it will remain sticky
instead of 'short'.
Tori
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