Candied Horehound
A historical recipe for candied horehound, a confection made with horehound juice and sugar.
Ingredients
- as needed Horehound
- as needed Granulated Sugar
- as needed Fine Sugar
Instructions
- 1Boil horehound in water until the juice is extracted. This may take approximately 10 minutes.
- 2Boil the sugar until it reaches the 'feather' stage (230-235°F or 110-113°C).
- 3Add the horehound juice to the sugar syrup. Boil until it reaches the same height (feather stage). Stir with a spoon against the sides of the sugar pan.
- 4When the mixture begins to thicken, pour it out into a paper case dusted with fine sugar. Cut into squares once cooled.
- 5The horehound may be dried and then put in the sugar finely powdered and sifted.