Herbal Candies

Herbal candies

Herbs can be used to make cough drops, lozenges and candies among other things. A basic herb candy recipe requires:

Steps:

1.    Mix sugar and tea in large saucepan (use one a lot bigger than you think you'll need -- the mixture foams up and could easily overflow).

2.   Boil until mixture reaches 292 degrees, then pour into large, shallow buttered pan and let cool.

3.   Cut into pieces before it hardens all the way. You could also pull it like taffy, if you want a softer, chewier candy. [1]

Alternatively, this similar recipe includes butter for a creamier candy:

Ingredients:

Instructions:

Directions:  Pour boiling water over herbs or seeds and steep for 10 minutes (or longer for very strong tea). Strain. Add sugar, butter and bring to boil over medium heat. Cook until hardens (when small amount dropped in cold water).

Pour into buttered shallow pan. Score into squares before it sets. Wrap the hardened pieces individually and store in airtight container.[1]

 


Lozenges

To make a lozenge you can use the same recipe for making hard candy.  Keep in mind that the medicinal properties of herbs are very specific and therefore species should be used for the appropriate ailment.  Some good examples are peppermint (Mentha piperita), eucalyptus (Eucalyptus spp.), marshmallow (Althaea officinalis), slippery elm (Ulmus rubra,), licorice (Glycyrrhiza glabra), lobelia (Lobelia spp.), mullein (Verbascum spp.), stinging nettle (Urtica dioica) and thyme (Thymus vulgaris).  These herbs have cough suppressant and/or throat soothing medicinal properties.  Cough drops should be made with dried herbs.  More information about medicinal properties of plants can be found in the plant catalogue. 

Instructions:

 Directions for making lozenges:

1.  Grease a 9-by-13-inch glass baking pan with butter, or spray lightly with vegetable oil cooking spray.  Place in the refrigerator to cool.

2.  Bring 1 1/2 cups water to a boil over medium-high heat in a large saucepan.

3.  Turn off the heat, add the dried herbs, cover and steep for 20 minutes.

4.  Strain the herbs from the liquid and discard the spent plant material.

5.  Return the liquid to the pan, add the granulated sugar and bring to a boil over medium-high heat. Do not stir.

6.  Continue boiling until the mixture reaches the hard ball stage, about 35 to 50 minutes. Check if the mixture has reached this stage by dipping out a small ball and dropping it into a glass of cold water. If it keeps its shape, the mixture is ready. If it breaks apart, boil longer.

7.  Pour the mixture into the chilled, greased pan. Score with a knife into small, 1-inch squares before it hardens. Allow the mixture to stand for at least an hour.

8. Remove the mixture from the pan once cool, and break into pieces along the score lines. Store the herbal lozenges in glass jars with tight-fitting lids. [1]


Candied Mint Leaves

Place sugar on small shallow plate. Brush both sides of 1 mint leaf lightly with egg white; dredge in sugar. Transfer mint leaf to rack. Repeat with remaining mint leaves. Let mint stand at room temperature until dry, about 3 hours. Store in airtight container at room temperature. [1]

This recipe can be used to make candies of any of your favorite edible leaves.

Horehound Candy

Put one handful of freshly cut horehound leaves into a saucepan with 1.5 cups of water, let boil 15 minutes; strain and add 2 lbs. brown sugar.  When sugar is dissolved, let it cook gently, without stirring, until a little dropped into cold water will form a hard, rubbery ball.  Remove. Pour into buttered tins, and cut into squares when nearly cold. [1] 


Anise Candy

Ingredients:

Instructions:

 Combine sugar, corn syrup, boiling water and cream of tartar in a medium-heavy saucepan. Boil until mixture spins a thread or reaches 200 F on a candy thermometer. Add food coloring and anise oil. Pour into a buttered 9x9" pan. Cut into 3/4 inch squares when partially hardened, or when hard break into jagged pieces. May be rolled in confectioner's sugar. 1

References:

2.   “Historic and Traditional Herb Candy Recipes”.  Gardenguides.com.  Date accessed: Jun 3 2011. http://www.gardenguides.com/1343-historic-traditional-herb-candy-recipes.html.

3.           Hoffman I. The Book of Herb Cookery. Boston, MA: Houghton Mifflin Company;1940.

4.           Inturrisi, Louis. “Italy's Bracing, Bitter Amari: Drinks to Top Off a Lusty Meal”. Jan 30 1991.  The New York Times.   Date accessed: Jun 28 2011. http://www.nytimes.com/1991/01/30/garden/italy-s-bracing-bitter-amari-drinks-to-top-off-a-lusty-meal.html.

5.            “Orange Bitters recipe”.  DrinksMixer.  Date accessed: Jun 4.    http://www.drinksmixer.com/cat/209/#ixzz1PAmivkZ4.

6.         Petersen, Jerry.  “How do I Make Herbal Lozenges?”.  Aug 4 2010.  LiveStrong.com.  Date accessed: Jun 3 2011. http://www.livestrong.com/article/193736-how-do-i-make-herbal-lozenges/#ixzz1QVAKi8zf.

7.        Phillips, Kyle.  “Amaro Alle Erbe - Italian Herbal Liqeur Recipe”.  About.com Guide.  Date Accessed: June 25 2011. http://italianfood.about.com/od/aperitifscoffee/r/blr0484.htm.

8.         Wikipedia.  “Drambuie”.  Date accessed: Jul 1 2011.  http://en.wikipedia.org/wiki/Drambuie.

9.          Wikipedia.  “Galliano (Liqueur)”.  Date accessed: Jul 1 2011. http://en.wikipedia.org/wiki/Galliano_%28liqueur%29.