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Anise-Hyssop Lozenges
Recipe Summary
Yield: Makes about 6 dozen
Ingredients
Ingredient Checklist
1 cup sugar
1/4 cup plus 2 tablespoons light corn syrup
1/4 teaspoon anise oil
1/4 teaspoon hyssop oil
Gallery
Anise-Hyssop Lozenges
Recipe Summary
Yield: Makes about 6 dozen
Gallery
Anise-Hyssop Lozenges
Anise-Hyssop Lozenges
Anise-Hyssop Lozenges
Recipe Summary
Yield: Makes about 6 dozen
Recipe Summary
Yield: Makes about 6 dozen
Yield: Makes about 6 dozen
Makes about 6 dozen
Ingredients
Ingredients
- 1 cup sugar
- 1/4 cup plus 2 tablespoons light corn syrup
- 1/4 teaspoon anise oil
- 1/4 teaspoon hyssop oil
Directions
In a medium saucepan set over high heat, bring 1/2 cup water to a boil. Add the sugar and corn syrup; stir to dissolve. Return mixture to a boil, cover, and cook 2 minutes.
Uncover, and continue cooking until medium amber in color, about 18 minutes. Remove pan from heat. Line a baking pan with a Silpat (a French nonstick baking mat). Set baking pan aside.
Stir in anise and hyssop oils. Pour three 12-inch-long strands onto the baking mat. Allow strands to cool slightly, 2 to 3 minutes. When cool enough to handle, roll each into a slender cylinder, about 1/2 inch in diameter. Let cool slightly, about 1 1/2 minutes.
Place cylinders on a cutting board, and cut into 3/4-inch-thick pieces. If the cylinders harden during forming process, return to pan, and transfer to a 350 degrees oven for about 1 1/2 minutes. Wrap lozenges individually in cellophane or store on sheets of parchment in an airtight container up to 3 weeks.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Anise-Hyssop Lozenges
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Reviews:
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All Reviews for Anise-Hyssop Lozenges
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
