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