Wild Anise Extract / Candy Attempt - may the force be with me

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k-villa
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Wild Anise Extract / Candy Attempt - may the force be with me

Postby k-villa » Wed Dec 30, 2015 10:23 pm

All, not sure about this, but after Tristan and I were eating hard licorice Christmas candy with no licorice root extract, I've decided to attempt making my own. That and being Tristan found and discovered the Anise flower head while hunting - he said Pop, smell this. Another hunter knew what it was. Note, I find very little on how to do this.

I have a wild anise of some sort and not sure how to extract for candies - two thoughts, brew tea and reduce, the other is using the flower heads as described below in Petersens.

For the reduce goo / extract if it works, I'm going to try a modified formula of this:
http://www.tasteofhome.com/recipes/anise-candy
Ingredients
1-1/2 teaspoons butter, softened
3/4 cup water
2/3 cup light corn syrup
2 cups sugar
1 teaspoon anise extract
Red food coloring (no food coloring for us)
2 to 3 tablespoons confectioners' sugar
Directions
Butter an 8-in. square dish with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the 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 300° (hard-crack stage). Remove from the heat; stir in extract and food coloring.
Pour into prepared dish. Using a sharp knife, score into 3/4-in. squares. Cool. Separate into squares, using a sharp knife if necessary. Place confectioners' sugar in a pan; add candy and roll until coated. Brush off excess sugar with a pastry brush.
Store at room temperature in an airtight container. Yield: about 1 pound (about 8 dozen).

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Anise Hard Candy in Country Woman November/December 1999, p31

Petersen's Field Guide to Edible Plants:
Although confections made from wild plants were once an important part of American life, most have ceased to be popular. Only a few, such as candied Violets or Angelica, remain in general usage to remind us of other times. Roots, shoot, and nuts were simmered in a rich syrup until thoroughly saturated, then partially dried, and rolled in granulated sugar including Wild Ginger. Flower petals were candied using the method described for Spiderwort, Marsh Mallow, was the original source for marshmallows.

Other thought: honey, fine lemon grind, anise flower heads heated nice and gooey.

I need to pick more - may not be the best time of year to pick them, but going to try anyways.

anise flower heads late season.JPG
anise flower heads late season.JPG (580 KiB) Viewed 666 times
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