Yield: 50 candies
1 cup fresh horehound leaves chopped, or 1/3 cup dried horehound
2 cups water
1 cup honey (can be replaced with sugar)
1 cup sugar (white or light brown)
1 teaspoon cream of tartar
1 teaspoon lemon juice
Butter for greasing pan
Powdered sugar to toss finished pieces
For best results, you will need a candy thermometer
Add the horehound to water and bring to boil. Remove from heat and steep for 30-60 minutes. Use butter to grease a 9×13-inch pan. (Or use candy molds.) Strain the liquid to collect the infused water. Discard leaves.
Put all ingredients into a large pot and mix. Bring mixture to a boil, stirring until sugar dissolves. Boil until temperature reaches 300°F on a candy thermometer.
Options for finishing:
- Pour mixture into a pan greased with butter. When it starts to cool score with a knife into 1-inch squares. Break apart when cool.
- Allow pan to cool and break the sheet of candy into pieces.
- As soon as the candy is cool enough to handle, pinch off pieces and roll into candy-sized balls.
- Use candy molds.
- Toss pieces in powdered sugar to prevent sticking. Store in an airtight container.
You don’t need a garden to grow your own horehound plants; they’re happy growing in a pot on a sunny deck, patio or balcony. In fact, there are many herbs that thrive in containers. Learn more in our article Choosing Container Garden Herbs.