How to Make Herbal Horehound Candy
The herb horehound has been known to work effectively for a cough. You can make your own candy and/or cough drops just in time for cold and flu season.
Things You'll Need:
Candy thermometer
Pen and paper
Non-reactive large saucepan
3 cups of Horehound leaves; organic and non-sprayed
3 or more cups of water
8 cups of brown sugar
Long wooden spoon
Large, shallow cookie sheet
Butter to coat cookie sheet
Glass container with lid, for storage
Label
Raffia or ribbon
1
Figure out at what temperature water boils at your altitude using the candy thermometer and write that number down for later use.
2
Butter a cookie sheet
3
Put horehound leaves into large non-reactive saucepan. Use stainless steel, ceramic or glass.
4
Cover leaves with water, use about 3 cups, but add a little more if needed.
5
Add the 8 cups of brown sugar to the pan of leaves and water and stir till it comes to a full boil. This mixture will begin to foam up.
6
Stir and cook the mixture till the candy thermometer reaches the correct temperature for your altitude.
7
Pour the hot mixture onto a large, shallow, and well buttered cookie sheet.
8
Let the mixture on the cookie sheet completely cool then cut into bite sized pieces.
9
Put pieces of candy into a sealed glass container, label and add ribbon if desired.
Tips & Warnings
Water boils at 212 degrees at sea level. Take your water boiling temp you found out earlier in step one, and subtract that number from 212. Take that result and subtract it from 292. This is the number you need to reach while boiling and stirring your candy.
Add to label the following info: that it can be used as a natural remedy for coughs; to test for allergies prior to using.
Always test for allergies before using.
Be careful using hot liquids.
http://www.ehow.com/how_2127657_herbal-horehound-candy.html
The herb horehound has been known to work effectively for a cough. You can make your own candy and/or cough drops just in time for cold and flu season.
Things You'll Need:
Candy thermometer
Pen and paper
Non-reactive large saucepan
3 cups of Horehound leaves; organic and non-sprayed
3 or more cups of water
8 cups of brown sugar
Long wooden spoon
Large, shallow cookie sheet
Butter to coat cookie sheet
Glass container with lid, for storage
Label
Raffia or ribbon
1
Figure out at what temperature water boils at your altitude using the candy thermometer and write that number down for later use.
2
Butter a cookie sheet
3
Put horehound leaves into large non-reactive saucepan. Use stainless steel, ceramic or glass.
4
Cover leaves with water, use about 3 cups, but add a little more if needed.
5
Add the 8 cups of brown sugar to the pan of leaves and water and stir till it comes to a full boil. This mixture will begin to foam up.
6
Stir and cook the mixture till the candy thermometer reaches the correct temperature for your altitude.
7
Pour the hot mixture onto a large, shallow, and well buttered cookie sheet.
8
Let the mixture on the cookie sheet completely cool then cut into bite sized pieces.
9
Put pieces of candy into a sealed glass container, label and add ribbon if desired.
Tips & Warnings
Water boils at 212 degrees at sea level. Take your water boiling temp you found out earlier in step one, and subtract that number from 212. Take that result and subtract it from 292. This is the number you need to reach while boiling and stirring your candy.
Add to label the following info: that it can be used as a natural remedy for coughs; to test for allergies prior to using.
Always test for allergies before using.
Be careful using hot liquids.
http://www.ehow.com/how_2127657_herbal-horehound-candy.html
