Prep 5 mins
Cook 15 mins
This is a similar recipe to the one my grandpa used to make and give us kids when we were sick with a cold/cough. We loved it. We loved anything he gave us! :) The recipe belongs was shared by Jim Collums on Kathie's Herb Page. Molasses works well with horehound. He says this is incredibly great! So I am going to make some! I love molasses and it really worked for us kids!
- 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.