Horehound Candy

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ¾ square inch pressed horehound.
  • 2 cups boiling water.
  • 3 cups sugar.
  • ½ teaspoon cream of tartar.


Pour boiling water over horehound which has been separated in pieces; let stand one minute, then strain through double cheese cloth. Put into a granite kettle with remaining ingredients, and boil until, when tried in cold water, mixture will become brittle. Turn into a buttered pan, cool slightly, then mark in small squares. Small square packages of horehound may be bought for five cents.