Horehound Candy

Ingredients

• 2 cups Water (For boiling)
• 3 cups Granulated Sugar
• 0.5 teaspoon Cream of Tartar
• 0.5 cup Dried Horehound Herb (Loosely packed)

Instructions

1. 1Bring 2 cups of water to a rolling boil in a kettle or saucepan. While the water is heating, separate the dried horehound herb into smaller pieces.
2. 2Pour the boiling water over the prepared horehound herb. Let it steep for 1 minute to extract the flavor. Strain the mixture through a double layer of cheesecloth to remove the herb particles.
3. 3In a heavy-bottomed saucepan (preferably granite or stainless steel), combine the strained horehound infusion, sugar, and cream of tartar. Stir the mixture over medium heat until the sugar is completely dissolved. Once dissolved, stop stirring and bring the mixture to a boil.
4. 4Continue to boil the mixture without stirring until it reaches the hard-crack stage (approximately 300°F or 149°C). To test, drop a small amount of the mixture into a bowl of cold water. If it immediately hardens and becomes brittle, it's ready. If it remains soft, continue boiling and testing every minute or two.
5. 5Once the mixture reaches the brittle stage, immediately remove it from the heat. Pour the hot candy mixture into a buttered 8x8 inch pan. Let it cool slightly for a few minutes.
6. 6While the candy is still slightly warm but firm enough to hold its shape, use a knife or pizza cutter to mark it into small squares. Let the candy cool completely before breaking it along the marked lines.