Old Fashioned Horehound Cough Drops Recipes

Steps:

• Black strap molasses is recommended.
• Let 1 cup horehound tea steep for about 3 minutes, or to taste. ( Made into tea with 1 cup boiling water). Do this with a regular coffee pot.
• In a saucepan with the sides buttered, add 1 cup horehound tea, 2 cups of sugar and 3 tablespoons butter + molasses.
• Bring to a boil with medium heat and continue to boil until temperature on a candy thermometer reaches 260-270 degrees. (This is really important because if it goes higher than this, the rolling and twisting becomes unmanageable. Gets hard to fast.).
• Pour into a buttered pan and let set until cool enough to handle.
• Pull candy with buttered hands, twisting into ropes 4-5 inches long. Snip into pieces with kitchen shears.
• When cut, place all the pieces in a plastic container with sugar and shake for coating.
• NOTES: to prevent unnecessary crystalization, never stir the pot or scrape the pan.

Steps:

• Boil the horehound leaves in the 2 cups water for 10 minutes. Discard the leaves.
• Add twice as much honey as the remaining liquid and stir until smooth.
• Blend 2 cups of sugar with 1/8 tsp. of cream tar-tar in a sauce pan and add the horehound honey mixture.
• Stir over medium heat until sugar melts
• Lower the flame and continue stirring till a dollop of the candy forms a hard ball when dropped in cold water
• At that point, pour syrup onto a buttered baking dish and cut into small squares, As candy begins to harden.
• Finally, roll in confectioners. sugar and granulated sugar. And store in airtight container

Steps:

• Boil the horehound leaves in the 2 cups water for 10 minutes; discard leaves.
• Add twice as much honey as the remaining liquid and stir the mixture smooth.
• Then blend 2 cups of sugar with 1/8 tsp.
• of cream of tartar in a saucepan, and add the honey-horehound mixture.
• Stir over medium heat until sugar melts.
• Then lower flame and continue stirring till a dollop of the candy forms a hard ball when dropped in cold water.
• At that point, pour syrup into buttered baking dish and cut into small squares as candy begins to harden.
• Finally, roll in confectioners sugar and then granulated sugar and store in airtight containers.