COLONIAL HOREHOUND DROPS
Using abundant horehound grown in Hoskin’s Garden At Guilford Courthouse National Park, Cultural Heritage Center Greensboro, North Carolina
3 qt. water
¼ C. dried horehound leaves (flowers and stems can be used, also)
3 C. brown sugar (I use dark brown, could use light brown)
1 t. cream of tartar
¼ C. rum or 1 t. lemon juice (I used the latter)
1 t. butter
superfine sugar (I put regular sugar in the bullet, some I did not use sugar)
Bring water to a boil and then add horehound and steep for 30 minutes.
Strain and let it settle. For each batch of candy, pour 2 ½ C. of liquid into a heavy saucepan. Add the brownsugar, cream of tartar, rum or lemon juice and bring to boiling. When syrup reaches 240 degrees, add the butter, continue boiling without stirring until the syrup reaches 312 degrees.
Pour into shallow buttered pan. Let cool until you can shape it into small candies.
Roll in superfine sugar; then waxed paper and pack in a tin. Makes 25 horehound drops.
(Were used for coughs, colds, or a special treat)