The Art of Candy Making / With Illustrations

Author:The Home Candy Makers
Language: eng
Format: mobi
Published: 2015-04-29T16:00:00+00:00

HOREHOUND CANDY.

1¾ pounds sugar.

¾ pound glucose.

½ pint horehound tea.

Put sugar, glucose and horehound tea, (the strength of the tea will depend upon the individual taste) into a kettle, stir until it boils, wash down the sides of the kettle with a damp cloth, put in thermometer and cook to 295 to 300; when it reaches that point, remove the thermometer and get it off the fire as quickly as possible. Then pour on a greased slab, with the bars set out far enough so that when the batch has been poured out evenly, it will be about a quarter of an inch thick. As soon as it cools a little, run a long knife underneath the batch, to loosen it from the slab; then mark it into squares any size desired, and keep going over the marks with a knife until it is cold, then break up with the hands. Pack in an air-tight jar and it will keep for a long time in a cool place. This also may be wrapped in wax paper.

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