Ingredients:
2 cups horehound leaves ( packed)
1 1/4 cups water
4 cups dark brown sugar
1/4 cup light corn syrup
Directions:
Wash horehound leaves and put in saucepan. Add water and bring to boil. Reduce heat and simmer for 15 minutes, mashing occasionally with fork. Remove from heat; cover and let cool (needs to stand at least 1/2 hour to infuse.
While infusion in cooling, butter a 9×13 pan.
Drain horehound leaves into measuring cup (I use a coffee filter to strain it). Be sure to squeeze all the liquid from the leaves. Make sure you have at least 1 cup of liquid. Discard leaves.
Pour liquid into a 4 quart saucepan. Add brown sugar and syrup. Bring to a boil and cook to 300 degrees on a candy thermometer (hard crack stage).
Pour into prepared pan and let cool. Just before it sets up, score into squares with a knife to make it easier to break apart. When cool and set, break into pieces and store in airtight container.
Note: The infusion (liquid from the leaves) can be frozen to use later.
Servings: 100
Time preparation: 60 min.
Time total: 120 min.