About a month ago my dad had a bad cold and said he wished he had some horehound candy. I remember seeing a recipe on Frugally Sustainable (my favorite blog site for homemade recipes) but thought it would just be easier to purchase some at Cracker Barrel. After reading the ingredients I decided I would make the recipe from Andera’s site as she used honey and not sugar.
I purchased the horehound from a local herb shop but it can be ordered on-line at Mountain Rose Herbs. I purchased 4 oz and I could probably get 4 batches out of that.
The recipe says to boil the horehound for 20 minutes. I was concerned it would burn so I looked up several recipes and they all said to either simmer after it had come to a boil or steep for 30 minutes. I decided to bring mine to a boil and the cover and simmer for 30 minutes.
I used a mesh nut bag while straining my horehound and it works great. These can also be reused over and over.
Mistake number 2 was cooking the candy in a pan that was too small. I had to keep taking it off the heat so that it wouldn’t boil over. When I finally decided that I needed a bigger pan things went a little smoother. Make sure that you have your liquid in a pan that holds at least twice the amount of liquid you have. It foams up quite a bit.
Mistake number 3 was making a double batch!! After you pour the mixture you have to roll it into balls quickly. Since I was the only one doing this the second batch never made it into balls and was pretty much a waste. I had scored it with a knife and tried to break it when it was cool but that didn’t work well.
When I was done making this recipe I was pleased with the results. I am not sure I personally like horehound candy but if I get a cold I will be trying these.
NOTE: I highly suggest using a candy thermometer. I also used a Silpat instead of greasing my cookie sheet.
For more information on horehound please visit Herbs2000.
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