Horehound Candy recipe My Old Kentucky Homestead on Patreon
The magic of Horehound Candy lies in the simplicity and thoughtfulness of its ingredients. Each component plays a vital role in creating the distinctive flavor that has stood the test of time. Here's a breakdown of what you'll need: 1. Dried Horehound Herb. At the heart of this recipe is the dried horehound herb.
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Bring water to a boil, add dried horehound a remove from heat. Steep for 20 minutes. In the meantime, prepare silicone molds by greasing slightly with coconut oil. Alternatively, line a shallow sided baking sheet with greased parchment paper or a silicone mat.
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Line a baking pan with a Silpat (a French nonstick baking mat). Set pan aside. Heat oven to 350 degrees. In a large saucepan set over medium-high heat, combine the tea, sugar, and corn syrup. Stir to dissolve. Cook until a candy thermometer registers 280 degrees, about 35 minutes. Remove pan from heat; stir in peppermint oil.
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1 1โ4 cups water. 4 cups dark brown sugar. 1โ4 cup light corn syrup. Wash horehound leaves and put in saucepan. Add water and bring to boil. Reduce heat and simmer for 15 minutes, mashing occasionally with fork. Remove from heat; cover and let cool (needs to stand at least 1/2 hour to infuse. While infusion in cooling, butter a 9x13 pan.
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Bring the mixture to a boil. Then simmer for 10 minutes. Strain the liquid into a bowl, through cheesecloth and allow the tea to settle. Ladle 2 cups of the horehound tea into a large saucepan or pot. Add the brown sugar, corn syrup, and cream of tartar. Bring the mixture to a boil, stirring often, until it reaches 240 degrees F on a candy.
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Discover traditional treats and learn about the Horehound's distinct appeal and long-lasting charm. This classic confection, made using horehound extract, has a rich background that spans centuries. It was originally a healing remedy. Horehound was revered for its ability to ease sore throats and aid digestion.
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Instructions. To start make a strong decoction by steeping 1 cup of dried horehound leaves in 3 cups of boiling water. Cover and let steep for 15 minutes. Strain completely and squeeze leaves to get all the liquid out. You should have 2-3 cups of the decoction. Add all ingredients to 3 quart pot.
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In a small stainless steel pot, boil the horehound leaves and water, covered, for 25 minutes. 2. Cool and strain the mixture using a cheesecloth. 3. Reserve the liquid and compost the leaves. 4. Add the honey to the liquid, return to the pot, and bring to a boil once again. 5.
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confectioners' sugar. Boil the horehound leaves in the 2 cups water for 10 minutes; discard leaves. Add twice as much honey as the remaining liquid and stir the mixture smooth. Then blend 2 cups of sugar with 1/8 tsp. of cream of tartar in a saucepan, and add the honey-horehound mixture. Stir over medium heat until sugar melts.
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Add the horehound to water and bring to boil. Remove from heat and steep for 30-60 minutes. Use butter to grease a 9ร13-inch pan. (Or use candy molds.) Strain the liquid to collect the infused water. Discard leaves. Put all ingredients into a large pot and mix. Bring mixture to a boil, stirring until sugar dissolves.
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Preparation. Step 1. Pour the rye into a large wide-mouthed jar. Drop in the cinnamon and horehound candy. Place the cloves and dried citrus peel into a metal tea ball or in a tightly tied cheesecloth packet, then add to jar. Place the dried horehound in a separate tea ball or packet and add to jar. Pour in the cherry syrup, and close the jar.
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Instructions: Boil horehound leaves to make a good strong tea. Drain, reserving 1 cup of 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.
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Wash horehound leaves and put in saucepan. Add water and bring to boil. Reduce heat and simmer for 15 minutes, mashing occasionally with fork. Remove from heat; cover and let cool (needs to stand at least 1/2 hour to infuse. While infusion in cooling, butter a 9x13 pan.
Tasty Horehound Candy for Respiratory & Digestive Health Recipe
Horehound candy is a traditional confection made using a process involving various stages, including the crack stage, where the candy reaches a specific texture and consistency. This candy has been enjoyed for days after receipt and is often appreciated for its unique flavor.
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Horehound Candy Recipe. Boil 2 ounces of dried horehound in 1-1/2 pints of water for a half hour. Then strain and add 3-1/2 pounds of brown sugar. Boil to the hard ball stage (270 degrees.
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Reduce the heat, add the horehound, cover the pan and simmer for 15 minutes. Remove the pan from the heat and let the mixture stand for 1 hour to infuse. Train the liquid and discard the horehound. Add the sugar and the corn syrup to the liquid, and boil it to the hard-crack stage 300 degrees F on a candy thermometer.
