10 Delicious DIY Herbal Candies

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DIY Herbal Candies
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You must be wondering why take pains to make this tiny thing at home, right? But these candies can serve multiple purposes. If you are prone to cough and sore throat then instead of gulping those medicines that comes with side effects, you can choose to prepare these delicious candies at home. It’s easy to buy these tiny candies from the market, but they are not as effectual as homemade ones. Moreover, they are loaded with added flavors and sugars. Hence, it would be better to go for simple homemade candies instead of relying on readymade ones. Here are 10 DIY herbal candies recipe to assist you.

diy-herbal-homemade-candies

1. Granulated Sugar Candy

Things Needed to Make

  • Strong herb tea (3 cups)
  • Granulated sugar (8 cups)

Steps

  • Combine sugar and tea in a large vessel and simmer it until concoction boils at 292 degrees.
  • Then, get another large and shallow buttered pan. Pour the mixture in it and leave it to cool.
  • Now, cut pieces of it before it becomes harder.

2. Flavored Herbal Candy

Things Needed to Make

  • White sugar (4 cups)
  • Light corn syrup (2 cups)
  • Water or herbal tea (1 cup)
  • Confectioners’ sugar for dusting (1/4 cup)
  • Food coloring (optional – ½ tsp)
  • Flavored extract – peppermint or orange or any other of your choice (1 tsp)

Steps

  • Take a medium size pot; combine white sugar, corn syrup, and water.
  • Keep stirring it until sugar dissolves. Thereafter, boil it and don’t stir. Heat it till 300 degrees on a candy thermometer and then put off heat.
  • Now add flavored extract and food coloring, as per your wish.
  • At the end, drop it on greased cookie sheet, and sprinkle confectioners’ sugar on the top.
  • Break into pieces after it becomes cool. Store in an airtight container.

3. Cinnamon Hard Candy

Things Needed to Make

  • White sugar (1 cup)
  • Corn syrup (1 cup)
  • Water (1 cup)
  • Cinnamon oil (1/4 tsp)
  • Red food coloring (1/4 tsp)

Steps

  • Mix sugar and syrup in water. Add this mixture to saucepan and boil it till it reaches hard crack stage. Use a thermometer to check. When the mixture turns yellowish and becomes thicker, start stirring to prevent scorching. Put off the heat as it may burn.
  • Pour oil and coloring in a metal vessel which must be lined with 1/4 inch of powdered sugar.
  • Allow it to cool until the edges turn firm and then cut pieces. You need to cut from the edges as the candy can harden quickly.
  • Another option is to let it become harder and later on smash with a mallet. You may not be able to manipulate the size of the pieces. Besides, these can hurt your mouth owing to sharp edges.

4. Candied Ginger

Things Needed to Make

  • Ginger slices
  • Water (2 cups)
  • Sugar (3 cups)

Steps

  • Boil one pound of ginger slices for 15 minutes in water.
  • Then, form syrup by heating sugar with water. Or else, you can use 2 cups honey instead of making this syrup, if you want to.
  • Now, combine slices and syrup; then boil it down to half. It will become translucent in 50 – 60 minutes.
  • Thereafter, spread it on a baking sheet and bake at 200 degrees till it dries.

Note: Decrease the heat if at any point of time it appears to be burning and looks brown.

5. Orange Candy

Things Needed to Make

  • Herbs (dried peppermint- 3½ cups; beebalm- ¼ cup; thyme- 4tbsp; sage- 1/4 cup)
  • Water (4 cups)
  • Honey
  • Cream of tartar
  • Large vessel/ pot
  • Jelly roll pan or candy molds
  • Parchment lined roll pan
  • Candy thermometer
  • Confectioner’s sugar or arrow root powder

Steps

  • Boil all the herbs in water. Then simmer it for 8-10 minutes. Put off the heat and then place a lid on it. Strain after 1 hour.
  • Now take a large vessel and pour this infusion in it. Combine 1 and ½ cup of honey and ¼ tsp of cream of tartar for each cup of tea.
  • Boil this mixture till it reaches 300 degrees. Check the temperature with thermometer.
  • Thereafter, get a parchment lined roll pan or non stick spray, whatever is available. Or you can buy special candy molds which are easily available in the market. Pour the mixture in any of these three.
  • Stir the mixture so that the lean bubble layer mingles with thick layer at the bottom.
  • Place it in the freezer and when its ready sprinkle confectioner’s sugar to coat the outer layer. Use within six months.

6. Honey Candy

Things Needed to Make

  • Large vessels – 2
  • Silicone candy molds or greased cookie sheet
  • Candy thermometer
  • Raw honey – ½ cup
  • Organic ginger root – 3 inches (peeled)
  • Peppermint essential oil – 15 drops
  • Powdered sugar

Steps

  • Get a pot filled with 2 cups of water. Add ginger root and black tea in it. Boil it down to ¼ of original amount.
  • Heat honey in another vessel. Pour the tea in it that you prepared earlier. Let it boil and keep stirring to prevent scorching. Check the temperature using thermometer.
  • Turn off the heat when it reaches 300F. This temperature is sufficient to prepare candies. Let it cool a little.
  • Then add peppermint essential oil in it and stir.
  • Transfer the solution into candy molds or on greased cookie sheets. Leave it to cool down completely.
  • At last, spread powdered sugar on candies. Wrap them up in parchment paper and its ready to be stored in some container. Place the container in freezer.

7. Anise Almond Candy

Things Needed to Make

  • Sliced almonds (1/2 cup)
  • Sugar (1 cup)
  • Water (1/3 cup)
  • Tartar cream (a pinch)
  • Anise seeds (2 tbsp)
  • Medium sized pot

Steps

  • Preheat the oven at 250 degrees. Roast almonds on a baking sheet which should be unlined. Microwave until they turn golden brown.
  • Fill water in a pot. Add sugar and tartar cream in it. Heat and stir till the sugar dissolves.
  • Then cover the pot with a lid and leave it to boil for 5-8 minutes. Then check its color.
  • Add almonds and anise seeds as soon as it turns amber.
  • Pour (when it’s brittle) in molds or on buttered cookie sheets. Also, spread butter on your spatula for a glass like texture.

8. Walnut Rosemary Candy

Things Needed to Make

  • Sugar (1 cup)
  • Water (1/3 cup)
  • Tartar cream (a pinch)
  • Walnut halves (1 cup)
  • Dried rosemary (3/4 tablespoon)
  • Sea salt crystals
  • Medium sized pot

Steps

  • Combine sugar, and tartar cream in a pot filled with water. Leave it for 5-8 minutes to boil. Observe the color of molten sugar.
  • Add walnuts and rosemary when you find it amber colored. Stir to mix properly.
  • When it becomes brittle, pour it on Silpat (silicone baking sheets) or on buttered cookie sheet. Spread the mixture using a buttered spatula.
  • At last, sprinkle sea salt crystals on warm candies.

9. Rose Ginger Candy

Things Needed to Make

  • Heavy cream (3/4 cup)
  • Dried rose petals (3/4 cup)
  • Sugar (1 cup)
  • Honey (¼ cup)
  • Butter (3 tbsp)
  • Candied ginger ( 3 tbsp – finely chopped)
  • Sea salt (1 tsp)
  • Silicone working mat/ wax paper

Steps

  • Heat cream in a small vessel till it starts to boil.
  • Now add rose petals in it; cover it with a lid and leave it to steep.
  • Strain after 15 minutes and keep it aside
  • Take another vessel. Mix honey and sugar. Boil it and keep stirring till you find it has become amber in color.
  • Simmer the heat and quickly whisk in the cream that you prepared. And then add butter. Be careful while doing this, as the mixture will release hot steams.
  • Cook it till 250 degree. Put in ginger and salt.
  • Exactly after a minute pour it into a loaf pan which you must line with a wax paper beforehand.
  • Leave it to cool down and harden. It will take about 3 hours. Put the mixture upside down on a silicone working mat. Carefully remove the mat from pan and cut pieces.
  • Keep them in an airtight container and use them within two weeks.

10. Vanilla Marshmallow  Candy

Things Needed to Make

  • Chamomile flowers (1/4 cup)
  • Water (3/4 cups)
  • Gelatin (1 tablespoon)
  • Sugar (1 cup)
  • Honey (2 tbsp)
  • Tartar cream (a pinch)
  • Vanilla extract (1 tbsp)
  • Confectioners’ sugar (1/2 cup)
  • Cornstarch ( 2 tbsp)

Steps

  • Boil water in a pot and put off heat. Then add chamomile flowers in it to make tea. Leave it for 10 minutes after covering a lid. Sieve the flowers and place it in the fridge.
  • Now take out chilled tea and pour it in a bowl of stand mixer. Add gelatin to it and let it sit for 10 minutes.
  • Mix sugar, honey, tartar cream and 3 tbsp chamomile tea in a vessel. Keep stirring on medium heat till the sugar dissolves and it reaches 234 degrees.
  • Switch on stand mixer and set on lowest. Pour hot sugar mixture slowly. Thereafter, set it on highest and run for 10 minutes. Its volume will double.
  • Take parchment lined pan of 8*8 inch size and spray cooking oil on it.
  • Add vanilla extract one minute prior to removing marshmallow extract.
  • Now using a butter dipped spatula, spread marshmallow on parchment pan. Leave it undisturbed for 4 hours.
  • Sprinkle cornstarch and confectioner’s sugar on a plate. Then drop marshmallow in this plate. Get a knife; dip it in hot water and then use it to cut pieces. Dip every time you find knife sticky.
  • Don’t forget to coat these pieces in sugar-cornstarch mixture. You can store vanilla marshmallows for a week.

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