Ingredients
Scale
- 1 cup fresh horehound leaves & flowers, or 1/3 cup dried horehound (Buy Organic Horehound Herb)
- 1 cup honey (Don’t waste your raw honey here! It will get too hot to retain any benefits.)
- 1 cup sugar
- 1 teaspoon cream of tartar
- juice from one lemon
- 1 teaspoon butter
Instructions
- Place the horehound in a mason jar and cover it with a pint of boiling water.
- Steep the horehound for 30-60 minutes.
- Grease a 9 x 13 baking dish with butter.
- Strain the herb from the water, squeezing the herb to remove all the liquid, and then discard them.
- Pour the liquid into a large stockpot and add the sugar, honey cream of tartar, and lemon juice.
- Bring the liquid to a boil and continue to boil it until it reaches 240 degrees on a candy thermometer.
- Add the butter.
- Continue to raise the temperature until it reaches 300 degrees and then pour it into the buttered pan.
- Cool the liquid for a few minutes until you can stand to touch it without getting burned. Don’t wait too long or you won’t be able to get them rolled before they’re too cool to mold.
- Pinch off a bit of the candy and roll it into a cough drop-sized and shaped ball.
- Wrap it in a bit of waxed paper and store them in the refrigerator until you need them.