Horehound Candy – Homemade

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.

Late last night I decided to finally make it, that was my first mistake.  I didn’t start until almost 8:30 pm.  On her website Andrea said it would take a while for the candy to get to 300 degrees but I didn’t think it would take 2 1/2 hours.   I  live in Florida and humidity can really affect candy making. I found this on Allrecipes:

“Before you turn on the stove, take a look at the weather. Clear, dry days are best for candy-making. On rainy or humid days, the cooking time can increase substantially or your candy may never set up at all. Sugar attracts water, so the humidity can adversely affect your recipe.”

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.

DISCLAIMER: The statements made here are the sole opinion of the author and have not been approved by the Food and Drug Administration. These statements are not intended to diagnose, treat or cure or prevent any disease. This notice is required by the Federal Food, Drug and Cosmetic Act. Please consult a medical professional prior to using this remedy

This entry was posted in Homemade products, Medical and tagged , , . Bookmark the permalink.

2 Responses to Horehound Candy – Homemade

  1. T. Marie says:

    Did you use a double boiler to melt the sugar with? If not, do you think it would have worked to melt the sugar without burning It? (I’ve planted horehound this year with the intention of making cough sweets myself.) I live in pcb Florida and humidity may be an issue for me as well.

    • This was 2012 and I haven’t made it since so I don’t remember. I am really getting into herbs now and trying to grow my own also. The only thing I remember vividly was the humidity needs to be right and don’t make a double batch.

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