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Ingredients
- horehound
- honey
- little cream of tartar
Details
Preparation
Step 1
To start with you need a nice strong horehound tea. Use ¾ to 1 cup of dried horehound (found at mountainroseherbs.com) to each cup of water. Bring the water to a boil in a small saucepan, add the herbs and stir for a minute or so. Then cover the pan and remove from the heat. Allow this tea to sit and steep about a half hour. Then strain out the herbs using an old, clean hand towel.
While the tea is steeping get a large pan with sides on it (like a jelly roll pan) and butter this very well and set aside.
To each cup of horehound tea you have add 1 ½ cups honey and 1/4 teaspoon cream of tartar. Bring this to a boil again. Boil and stir and cook this until it reaches 300 degrees. This is also called the “hard crack” stage. If you don’t have a thermometer you can simply drizzle a little of the hot mixture into a cup of ice water. It should turn into what look like threads and be quite brittle.
When your mixture is at the right temperature you then pour it into the previously prepared buttered pan and carefully and quickly spread it around. As soon as it has cooled down a little use a knife to pre cut it (it won’t cut all the way through, you are basically scoring it). Let it dry until it is cool and brittle and then break it into pieces.
Use just like you would cough drops.
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