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5 from 1 vote

Horehound Candy

Candy medicine with a bittersweet character. Old fashioned horehound candy is wonderful respiratory and digestive ally!
Author: Devon


  • 1 ¼ cups water
  • 1 cup dried horehound packed firmly
  • 2 ¼ cups organic cane sugar
  • ¼ cup light corn syrup


  • Bring water to a boil, add dried horehound a remove from heat. Steep for 20 minutes.
  • In the meantime, prepare silicone molds by greasing slightly with coconut oil. Alternatively, line a shallow sided baking sheet with greased parchment paper or a silicone mat
  • Into a medium saucepan, with reasonably high sides, strain the horehound infusion through a fine mesh sieve (discarding or composting spent herbs). Add sugar and light corn syrup.
  • Over medium high heat and stirring constantly, boil the mixture until hard crack stage is achieved (300 degrees on a candy thermometer or when a ribbon of “syrup” immediately hardens in ice water and breaks with a snap). Note: The mixture will become very frothy at some point during boiling, keep stirring and be careful not to burn.
  • When hard crack stage is achieved, pour mixture into prepared molds or dish. If using molds, scrape the top with a spatula to remove excess, then allow to cool completely before removal. If using a lined baking sheet, pour, cool slightly, score, cut, and shape with hands quickly, as soon as the candy can be handled.
  • If desired, roll finished candies in powdered sugar and or slippery elm root powder to prevent “stickage”. Store is a cool, dry place in an airtight container.