Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Anise-Hyssop Lozenges Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 6 dozen Hyssop is an herb that helps to relieve congestion, coughs, and hoarseness. Ingredients 1 cup sugar ¼ cup plus 2 tablespoons light corn syrup ¼ teaspoon anise oil ¼ 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. Rate it Print