Horehound Candy – a delicious recipe with water, horehound, sugar, cream of tartar, butter, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine water and horehound in a large saucepan. Bring to a boil. Reduce heat; simmer 30 minutes. Remove from heat; cover and steep 30 minutes. Strain; discard horehound, reserving liquid.
2
Combine liquid, sugar, and cream of tartar in a medium saucepan. Slowly bring to a boil, stirring until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, without stirring, until mixture reaches 220u00b0; add butter (do not stir). Continue cooking, without stirring, until mixture reaches hard crack stage (300u00b0). Add lemon juice (do not stir). Gently shake pan.
3
Quickly pour syrup into a buttered 15- x 10- x 1-inch jellyroll pan. Let cool slightly. Mark top of warm candy into 1-inch squares, using a sharp knife. Cool completely; break into squares. Wrap each square in waxed paper.
594
kcal
Calories
1
g
Fat
150
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 quarts water, 1 quart loosely packed horehound leaves and stems, 3 cups sugar, 1 teaspoon cream of tartar, and more.
Yes, Horehound Candy falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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