Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (46 page)

7.
Butter hands lightly and pull taffy, stretching and gathering it until the mass becomes opaque and difficult to pull.

8.
Pull the taffy into a long rope about ½ inch thick. Cut into bite-size pieces using kitchen shears.

9.
Wrap each piece immediately in wax paper.

Yield:

About 50 pieces

Storage:

Store in an airtight container for up to 1 month.

General Description:

This old-fashioned remedy for sore throats is the predecessor to commercial cough drops
. Made from the leaves of the horehound plant, this dark brown candy comes in small lozenge-shaped drops or straight sticks. Because of horehound’s naturally bittersweet flavor, sugar is added to sweeten the taste. Horehound candy has a slightly herbal, menthol-like flavor, making it some of the sweetest medicine around.

History:

Horehound plants originated in Europe but are now found in many parts of the world. The ancient Greeks and Egyptians used the herb to treat a variety of ailments. Europeans brewed it into teas to treat coughs and colds. As the British art of boiled sugar candy developed, horehound was one of the flavorings commonly used. Horehound candy was also popular in colonial America.

Serving Suggestions:

Horehound can be a soothing, natural alternative to commercially made cough drops. You can also pour the hot horehound syrup into
lollipop
molds and create old-fashioned suckers; serve them with
salt-water taffy
and
candy canes
for a vintage candy shop experience.

Candy-Making Notes:

There are two varieties of horehound, white and black; be sure you use white horehound. Dried horehound can be found at health food stores. As with all herbs and plants used for medicinal purposes, children and pregnant women should avoid consuming large amounts of horehound candy.

Recipe:

1.
Line a baking sheet with a piece of greased foil or a silicone baking mat. Or set aside a drop-candy mold.

2.
Combine the horehound with 1 cup water in a saucepan. Bring to a boil over high heat. Remove from heat let steep for 30 minutes.

3.
Strain water into a clean saucepan. Add sugar and corn syrup and bring to a boil over medium-high heat.

4.
Continue cooking until the mixture reaches 298°F, hard crack stage.

5.
Pour the mixture into the baking sheet or drop candy mold. Let set about 2 hours before breaking into pieces.

Yield:

About 2 cups of horehound candy

Storage: