A piece of horehound candy is like a trip back in time.
Ingredients
| 3 qt. of water | 1 t. lemon juice |
| ¼ c. dried horehound steams, leaves and flowers. | 1 t. of butter |
| 3 c. brown sugar | Superfine sugar to roll candy in |
| 1 t. cream of tartar |
Preparation
1. Bring water to a boil and remove from the heat.
2. Add the horehound and let it steep for 30 minutes.
3. Strain and let settle.
4. Pour 2 ½ c. of liquid into a heavy saucepan
5. Add brown sugar, cream of tarter and lemon juice and bring to a boil.
6. When liquid reaches 240 degrees, add butter.
7. Continue to boil without stirring until mixture reaches 312 degrees. Remove from heat and pour mixture into a shallow buttered pan.
8. Let cool enough to roll into small pieces; roll pieces in superfine sugar.
8. When cool, wrap individual pieces in wax paper, so they don’t stick together.
Makes 50 pieces.
Nutritional Information (per piece): Calories: 50; Fat: 0g; Cholesterol: 0mg; Sodium: 0mg; Total Carbohydrates: 14g; Dietary Fiber: 0g; Sugars: 14g; Protein: 0g.
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