Horehound Candy – Bittersweet and Straight from the Hills
Horehound candy is one of the oldest herbal cough drops still made today. While it’s not everyone’s favorite flavor, it’s a cherished Appalachian remedy that’s stood the test of time. This bittersweet treat filled every home medicine cabinet—long before menthol lozenges or synthetic syrups became the norm. It held its place because people trusted its herbal power.—long before menthol lozenges and synthetic syrups took over.
Winter is the perfect time to reach for old remedies, and horehound candy is about as old-school as it gets. If your granny ever handed you a dark, bitter candy during cold season, there’s a good chance it was made from horehound—a strong mint-family herb that’s been used for generations to soothe coughs and clear the chest.
I remember having it tucked in a coat pocket as a kid, sucking on those little rough-edged candies that weren’t sweet like modern cough drops—but they sure worked.
This recipe is based on a traditional method using dried horehound leaves, brown sugar, and a touch of vinegar. It’s simple, effective, and you can adapt it with ginger or lemon for flavor. Bonus? It works with other herbal infusions too.
What Is Horehound Candy?
Horehound candy is a vintage herbal remedy turned into hard candy. It’s traditionally used to soothe coughs and sore throats thanks to its bitter minty herb base. This old-fashioned Appalachian cough drop is simple to make and full of nostalgic charm.
What Is Horehound?
Horehound (Marrubium vulgare) is a hearty herb in the mint family, known for its fuzzy leaves and strong, bitter flavor. Native to Europe and naturalized throughout North America, it’s considered invasive in some areas—but old-timers knew it was anything but useless.
People used horehound for coughs, sore throats, and chest congestion, making it a staple in folk remedies across generations. and was often turned into lozenges, syrups, or hard candies.
Ingredients for Horehound Candy
- ¾ cup dried horehound (or 1 ½ cups fresh)
- 1 ½ cups water
- 4 cups brown sugar
- ¼ cup light corn syrup (optional but recommended for texture)
- Optional: juice of 2 lemons or a bit of ginger
How to Make Horehound Candy
- Make the Infusion: Place horehound and water in a pot. Bring to a boil and simmer for 10 minutes. Let steep another 20 minutes.
- Strain: Remove the leaves and pour the liquid through a fine mesh strainer.
- Cook the Candy: Add the brown sugar and corn syrup to the infusion. Stir and bring to a boil.
- Boil to 300°F: Continue cooking without stirring until the mixture reaches hard crack stage (300°F).
- Pour & Cool: Pour into a greased or parchment-lined baking dish (9×13 works great).
- Score & Break: While it’s still warm but firming, score the surface to make squares. Once cool, break into pieces.
Storing & Serving
When you’re ready to store your horehound candy, you have a couple of options:
- Powdered Sugar Coated: Toss in confectioner’s sugar and store in an airtight jar in the fridge.
- Wrapped: Individually wrap pieces in parchment or wax paper.
Tips & Notes
- It’s Bitter on Purpose: Horehound isn’t sweet like mint—it’s strong and herbal. That’s the point!
- Use Other Herbs: You can sub in other herbal infusions (thyme, mint, lemon balm) using the same method.
- No Thermometer? Drop a bit into cold water. If it hardens to a brittle thread, you’re at hard crack.
Let’s Wrap It Up
Making horehound candy blends a touch of herbal medicine with sugar magic and traditional kitchen craft. It’s a hands-on way to honor old-world wisdom., a little bit of sugar magic, and a whole lot of old-world know-how. It may not win any modern candy awards, but for those who grew up with it, it’s pure comfort.
Have you ever made horehound candy or tasted one of those old-fashioned herbal cough drops passed down through your family? If so, I’d love to hear how your version compares.? Let me know in the comments—and if you’ve got an elder’s recipe tucked away, I’d love to hear it
Horehound Candy
Ingredients
- - ¾ cup dried horehound or 1 ½ cups fresh
- - 1 ½ cups water
- - 4 cups brown sugar
- - ¼ cup corn syrup
- - Optional: lemon juice or fresh ginger
Instructions
- Boil horehound and water for 10 min. Let steep 20 min.
- Strain. Add sugar and syrup to liquid.
- Boil until 300°F (hard crack stage).
- Pour into greased pan. Score while warm.
- Break into pieces when cool.
Notes
- Works with other herbs too.
- Strong and bitter—meant for coughs!
