Horehound Peppermint Lozenges Recipes

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OLD FASHIONED HOREHOUND COUGH DROPS



Old Fashioned Horehound Cough Drops image

Want to make your own cough drops? I thought ya'll might like this. I like to use herbs and wild edibles.

Provided by Sharon123

Categories     < 60 Mins

Time 55m

Yield 20 small squares

Number Of Ingredients 6

1/4 cup horehound leaves
2 cups water
honey
2 cups sugar
1/8 teaspoon cream of tartar
confectioners' sugar

Steps:

  • Boil the horehound leaves in the 2 cups water for 10 minutes; discard leaves.
  • Add twice as much honey as the remaining liquid and stir the mixture smooth.
  • Then blend 2 cups of sugar with 1/8 tsp.
  • of cream of tartar in a saucepan, and add the honey-horehound mixture.
  • Stir over medium heat until sugar melts.
  • Then lower flame and continue stirring till a dollop of the candy forms a hard ball when dropped in cold water.
  • At that point, pour syrup into buttered baking dish and cut into small squares as candy begins to harden.
  • Finally, roll in confectioners sugar and then granulated sugar and store in airtight containers.

HOREHOUND-PEPPERMINT LOZENGES



Horehound-Peppermint Lozenges image

A member of the mint family, horehound is used in teas, candies, and ales.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes about 4 dozen

Number Of Ingredients 4

1 cup horehound tea leaves
1 cup sugar
1/4 cup plus 2 tablespoons light corn syrup
1/2 teaspoon peppermint oil

Steps:

  • Place horehound tea leaves in a medium heatproof glass bowl. Bring 2 cups water to a boil. Pour over leaves; let steep 3 minutes. Strain liquid into a 2-cup liquid measure; add enough water to total 2 cups. Line a baking pan with a Silpat (a French nonstick baking mat). Set pan aside.
  • Heat oven to 350 degrees. In a large saucepan set over medium-high heat, combine the tea, sugar, and corn syrup. Stir to dissolve. Cook until a candy thermometer registers 280 degrees, about 35 minutes.
  • Remove pan from heat; stir in peppermint oil. Pour three 12-inch-long strands onto baking mat. Allow mixture to cool slightly, 2 to 3 minutes. When cool enough to handle, roll each strand into a slender cylinder, about 1/2 inch in diameter. Let cool slightly, about 1 1/2 minutes. Place cylinders on a cutting board, and cut into 3/4-inch-thick pieces.
  • Return the pieces to the baking mat. Place in oven to soften, about 2 minutes. Roll pieces into balls, and flatten slightly with your fingertip, forming lozenges. If balls harden during process, return pan to oven to soften. Wrap the lozenges individually in cellophane or store on sheets of parchment in an airtight container up to 3 weeks.

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