Post by bluelacedredhead on May 14, 2012 12:18:35 GMT -5
A tiny candy shop in the village my Grandfather came from made these delicious little brown candies called Humbugs.
He also made incredible candy canes at Christmas time.
Sadly, it closed about 10 years ago.
Tasty's thread about Tinctures and our chitchat about Horehound reminded me about these "Humbugs". Now it seems that folks in England have a striped Pepperment candy that they call humbugs. The ones I am familiar with are not peppermint based, although there were many recipes for them on the internet.
Instead, the ones I adore are anise based, which is really odd because I don't care for licorice sticks, twists or allsorts.
Here's a couple of versions of the Anise confection. The ones I know weren't rolled in powdered sugar.
Anise Hard Candy
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup boiling water
1/4 teaspoon cream of tartar
1/2 teaspoon food coloring
1/2 teaspoon anise oil, or 1 1/2 teaspoons anise extract
Powdered sugar (optional)
Line bottom and sides a 9-inch square baking pan with lightly buttered aluminum foil. Set aside.
Combine sugar, corn syrup, boiling water and cream of tartar in a medium-heavy saucepan. Cook until candy thermometer reaches 300*F (150*C) or until mixture separates into brittle threads
Remove from heat; add food coloring and anise oil. Pour into prepared pan. Score into squares when partially hardened, or when hard break into pieces. Roll in powdered sugar, if desired.
Makes about 1 pound candy.
Anise Hard Candy
1 1/2 tsp. butter softened
3/4 C. water
2/3 C. light corn syrup
2 C. sugar
1 tsp. anise extract
red food coloring
2-3 T. powdered sugar
Butter an 8 inch square baking pan with 1 1/2 tsp. butter; set aside.
In a large heavy saucepan, combine water, corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve any sugar crystals.
Uncover, cook over medium high heat, without stirring, until a candy thermometer reads 300ยบ (hard crack stage).
Remove from heat, stir in extract and food coloring (keep face away from mixture as odor is very strong).
Pour into prepared pan. Using a sharp knife, score into 3/4 inch squares.
Cool. Separate into squares, using a sharp knife if necessary.
Place powdered sugar in a baking pan, add candy and roll till coated. Brush off excess sugar with a pastry brush.
Store at room temperature in an airtight container.
Makes about 1 lb. (8 dozen)
He also made incredible candy canes at Christmas time.
Sadly, it closed about 10 years ago.
Tasty's thread about Tinctures and our chitchat about Horehound reminded me about these "Humbugs". Now it seems that folks in England have a striped Pepperment candy that they call humbugs. The ones I am familiar with are not peppermint based, although there were many recipes for them on the internet.
Instead, the ones I adore are anise based, which is really odd because I don't care for licorice sticks, twists or allsorts.
Here's a couple of versions of the Anise confection. The ones I know weren't rolled in powdered sugar.
Anise Hard Candy
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup boiling water
1/4 teaspoon cream of tartar
1/2 teaspoon food coloring
1/2 teaspoon anise oil, or 1 1/2 teaspoons anise extract
Powdered sugar (optional)
Line bottom and sides a 9-inch square baking pan with lightly buttered aluminum foil. Set aside.
Combine sugar, corn syrup, boiling water and cream of tartar in a medium-heavy saucepan. Cook until candy thermometer reaches 300*F (150*C) or until mixture separates into brittle threads
Remove from heat; add food coloring and anise oil. Pour into prepared pan. Score into squares when partially hardened, or when hard break into pieces. Roll in powdered sugar, if desired.
Makes about 1 pound candy.
Anise Hard Candy
1 1/2 tsp. butter softened
3/4 C. water
2/3 C. light corn syrup
2 C. sugar
1 tsp. anise extract
red food coloring
2-3 T. powdered sugar
Butter an 8 inch square baking pan with 1 1/2 tsp. butter; set aside.
In a large heavy saucepan, combine water, corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve any sugar crystals.
Uncover, cook over medium high heat, without stirring, until a candy thermometer reads 300ยบ (hard crack stage).
Remove from heat, stir in extract and food coloring (keep face away from mixture as odor is very strong).
Pour into prepared pan. Using a sharp knife, score into 3/4 inch squares.
Cool. Separate into squares, using a sharp knife if necessary.
Place powdered sugar in a baking pan, add candy and roll till coated. Brush off excess sugar with a pastry brush.
Store at room temperature in an airtight container.
Makes about 1 lb. (8 dozen)