You'll find a list of all my blog posts in the blog archive.

Hard candy.

Botanical name: 

Somebody asked for ginger candy recipes on the herblist.

And, well, I've made hard candies by making a syrup, letting it simmer until the hard candy stage (or whatever it's called), and pouring the result onto baking paper. If the liquid is thick enough it'll harden into candies; if it's not thick enough the bottom and top parts will harden into crystallized syrup, and the middle bit will be a sticky sugary mess.

Here's my recipe:

  • 40 g fresh herb
  • 1 l water
  • bring to a boil, let boil 20-30 minutes
  • strain out the herb
  • let the liquid simmer until only 2 dl is left
  • add 450 g sugar
  • dissolve sugar while stirring
  • let simmer on low heat while stirring until a drop of the syrup stays together all the way to the bottom of a glass of cold water (that's the hard candy stage)
  • let simmer for 5-10 minutes more while stirring, just to make sure that the liquid is thick enough
  • pour in a thin (as in about 5 mm thick) layer onto baking paper. Use the sort of paper that won't irrevocably bond with whatever you pour onto it, it's easier in the long run.
  • Somewhere somebody said long ago that you can pre-cut this liquid into regular candy shapes before it's hardened. Ahhahhah what a joke ... or, if anybody here has managed this amazing feat let me know what sorts of tricks you used. Things get messy if you take a knife to the not-yet-hard candy. And the candy gets ugly. Think "broken-off bits of crystallized top and bottom parts sticking out of a thick sugary goo" -- yes, that's the picture.

    No, what I do is, wait until the candy is completely hard, then break it into bits.

    Ginger candy, I'd possibly add either lemon (or citric acid) or peppermint to that. Or cinnamon, or ...

    Related entry: Quick fix: nausea