First I want to issue a warning, the HOT mixture that you are going to end up dumping into a pan can cause serious burns.  So please be careful, and aware of your surroundings.  I am a big fan of letting kids help, but this is a step that they should stand safely back and just observe.

Begin by making a strong tea out of the herbs and water. Use ¾ to 1 cup of dried horehound for each cup of water. Place them into a stock pot and bring to a boil and let boil for a couple of minutes.

Remove from heat, cover and let sit for about ½ hour.  

Strain the herbs off with either a jelly bag or cheese cloth.  Discard or compost the horehound.  

Place the tea into a pan with honey.  You will need 1 and ½ cups of honey for every one cup of tea.  Add ¼ teaspoon of cream of tarter for each cup of tea.

So if you have 2 cups of tea you will add ½ teaspoon of cream of tartar and 3 cups of honey.  

Bring to a boil and continue to boil and stir until a candy thermometer reaches 300 degrees.   

While this is boiling spray a large pan with sides on it like a jelly roll pan, with non stick spray or you can use butter.  Just make sure the butter has a good coverage and is not too thick.  

When your tea/honey mixture has reached 300 degrees (this may take a few minutes to get there), pour into prepared pan… Spread out and let cool slightly.

As soon as it starts to cool down and set up, score it with a knife, and then as it sets a bit more cut apart into pieces.  The initial scoring will make the cutting easier.  If you have let it go too hard, then cutting will probably not be an option.  

In that case you will need to break it into pieces.  It is still perfectly useable, just will be in some funky shapes and sizes and may have some sharp points.   

Use when you have a sore throat, congestion, cough and related symptoms of the cold and flu season.

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1 cup of sugar
1 cup of light corn syrup
⅔ cup water
1 tablespoon of cornstarch
2 tablespoons of butter
1 teaspoon of salt
2 teaspoons of butter flavor (optional)
1 teaspoon of cayenne pepper

In a 2 quart sauce pan you combine the sugar, corn syrup, water, cornstarch, butter and salt.  Cook over a medium heat stirring constantly till the hard ball stage or 256 degrees on a candy thermometer.  The hard ball stage means that you take some of the mixture and drop it into a cup of very cold water and it forms a hard ball.

Remove from the heat and stir in the butter flavor and cayenne.  pour the mixture onto a lightly buttered baking sheet.  Once it is just cool enough to handle (don’t wait too long)pull the taffy between your hands until it is satin like and light in color and stiff.  If the taffy is too sticky butter your hands lightly.

Pull the taffy into long strips that are about ½ inch wide.  With scissors or a good knife cut the strips into small pieces.  About an inch is a good size.  Wrap each piece individually in wax paper or plastic wrap.  Store in a ziplock bag or jar.  Use as needed.  

This recipe should give you about 30 pieces.  

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