Aniseed Brittle

Ingredients
4 heaped tbsp honey 1 tbsp crushed anise seed

Bring the honey slowly to a boil in a heavy pan and simmer steadily for about 30 minutes, OR until a drop in cold water becomes immediately hard. Stir in the anise seed. Pour onto an oiled marble slab or baking sheet. Mark into squares and store when cool.

Candied Sweet Flag

Chewing Balls

The powdered ingredients were added to white wax and formed into balls. As most of these botanicals are strongly flavored there is very little of them needed for the chewing balls. Following are 4 different versions.

1. Equal parts of Gum Mastic and Ginger
2. Equal parts of Cubebs and Nutmegs
3. Equal parts of Ginger, Rhubarb, Mastic, Pellitory and Orris
4. Angelica root alone

Coriander Butterscotch

Ingredients
1 cup butter 2 and 2/3 cups brown sugar juice of ½ lemon 1 tbsp crushed coriander seeds

Melt butter in heavy pan. Add sugar and lemon juice and stir over low heat to dissolve. Boil fast till drop becomes brittle in cold water. Stir in coriander seeds. Pour onto oiled marble slab or baking sheet. Mark into squares and cool.

Fruit Candy

Ingredients
2 cups each dried figs, dates, prunes and apricots 1 cup wheat berry sprouts water

Chop fruit into small pieces. Put fruit and sprouts through a food grinder. Add enough water to make a thick paste. Roll the paste into balls. The balls can be rolled into coconut, caro powder, wheat germ, sesame seeds, etc. Wrap in waxed paper and refrigerate or freeze.

Ginger and Honey Lozenges

Ingredients
1 lb dark honey 1 lb walnuts shelled and chopped ½ tsp powdered ginger

Simmer honey over low heat and add walnuts and ginger. Stir for 45 minutes over low heat. Butter a large platter and pour candy. Put in cool place and let stand a few hours. Cut into pieces with a wet knife.

Herb Candy

Pour boiling water over herbs or seeds and steep for 10 minutes or longer for stronger tea. Strain. Add sugar and butter and bring to a boil over medium heat. Cook till syrup hardens when a small amount is dropped into cold water. Pour into buttered shallow pan. Score into squares before it sets or break up into pieces as soon as hard. Wrap each piece in waxed paper and store in airtight containers.

Horehound Candy

Version 1:

Boil water in a small saucepan. Add horehound and simmer for 10 minutes. Remove from heat and let stand 5 minutes. Strain into a large heavy 5 quart pot. Add honey and molasses and mix. Cook over medium heat till hardcrack stage (300 to 310°F on candy thermometer). Skim scum before high temps are reached. Do not stir even when foaming up. Pour into a greased 9x13-inch pan and score into pieces before it sets, but as it cools. Refrigerate.

Horehound Drops

Ingredients
6 tbsp horehound leaves and stems 1½ cup hot water 3½ cups brown sugar

Crush herb and place in a teapot. Cover with very hot water and steep for 30 minutes. Strain and pour the liquid over the brown sugar and mix. Bring to a boil and continue boiling till mixture reaches the hard-crack stage (300°F). Pour into a buttered pan and cut into squares.

Horehound Lozenges

Version 1:

Horehound Toffee

Ingredients
3 sprigs of horehound 2/3 cup soft brown sugar 2 tbsp molasses juice of ½ orange ½ tsp cream of tartar

Pour 1¼ cups boiling water over the horehound and leave to infuse for 30 minutes. Strain, pressing to extract the juice. Pour the liquid into a heavy pan and add the remaining ingredients. Stir to dissolve. Bring to a boil and boil fast till a drop hardens in cold water. Pour liquid onto an oiled marble slab or baking sheet. It will spread out thinly. Mark it in squares with point of sharp knife as it cools. When cool and brittle, break it up and store.

Lavender Truffles

Ingredients
1 cup heavy cream 1 tsp dried lavender buds 12 oz bittersweet chocolate (finely chopped) 2 tbsp Grand Marnier 1 cup sifted unsweetened cocoa

Bring heavy cream and lavender to a boil. Boil 1 minute and pour it through a strainer over the chocolate in a bowl. Add the Grand Marnier and stir occasionally till the chocolate is completely melted. Chill for 3 hours or till completely set. With a warm spoon, roll the truffle mixture into cherry-sized balls, then roll them in sifted unsweetend cocoa.