Things You'll Need:
- Candy thermometer
- Pen and paper
- Non-reactive large saucepan
- 3 cups of Horehound leaves; organic and non-sprayed
- 3 or more cups of water
- 8 cups of brown sugar
- Long wooden spoon
- Large, shallow cookie sheet
- Butter to coat cookie sheet
- Glass container with lid, for storage
- Label
- Raffia or ribbon
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Step 1
Figure out at what temperature water boils at your altitude using the candy thermometer and write that number down for later use.
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Step 2
Butter a cookie sheet
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Step 3
Put horehound leaves into large non-reactive saucepan. Use stainless steel, ceramic or glass.
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Step 4
Cover leaves with water, use about 3 cups, but add a little more if needed.
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Step 5
Add the 8 cups of brown sugar to the pan of leaves and water and stir till it comes to a full boil. This mixture will begin to foam up.
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Step 6
Stir and cook the mixture till the candy thermometer reaches the correct temperature for your altitude.
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Step 7
Pour the hot mixture onto a large, shallow, and well buttered cookie sheet.
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Step 8
Let the mixture on the cookie sheet completely cool then cut into bite sized pieces.
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Step 9
Put pieces of candy into a sealed glass container, label and add ribbon if desired.
