>> 1 ¼ cup boiling water
>> 2 cups of organic cane sugar
>> 50 grams of dried horehound
>> 1/3 tsp. cream of tartar
Place the dried horehound into a (non-plastic) mixing bowl. Pour boiling water over the dried herb, cover and steep for 30 minutes.
Strain the infusion into a heavy saucepan, pressing to extract all the liquid you can. Over low heat, add the sugar and cream of tartar and stir continuously until sugar is dissolved. Cover the pan and let cook at low heat 3-4 minutes or until steam has melted any sugar crystals clinging onto the pan. Remove lid and cook the mixture without stirring over high heat until a candy thermometer reads 149°C (300°F) – or until drops form brittle threads in ice water – immediately remove from heat.
Brush a baking sheet with olive oil and slowly pour the mixture onto the sheet. As it sets, score it with a sharp knife. Cut along the lines when it is totally cooled and brittle.
Store pieces in an airtight container.
In the event that your mixture does not harden – store the syrup in an airtight container and store in a cool, dry location. Use within 4 months – if not needed, then discard.
Horehound is an acquired taste and the sugar does not make it taste that much better. It isn’t as bad as Buckley’s, but it is a close second!
Edible Wilds in Recipe: Horehound
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