Homemade Cough Drops Recipes

HOMEMADE HONEY HERBAL COUGH DROPS

Steps:

• Pour 1 ½ cups of boiling water over the herbs of your choice.
• Allow the herbs to steep for at least 20 minutes or until the water is cool. Squeeze the liquid out of the herbs and discard them. Strain the resulting tea.
• Combine your herbal tea with the honey in a small, deep saucepan with a heavy bottom.
• Clip a candy thermometer to the side, with the tip in the liquid but not touching the bottom. Bring to a boil and simmer, stirring frequently, until the temperature reaches 300°F.
• As the mixture thickens and condenses, you may need to tip the pan sideways to take an accurate reading.
• While the syrup is cooking down, prepare your pan. It's also a good time to cut pieces of waxed paper or cellophane to package your drops. I use wax paper, cut into 3-inch-by-4-inch rectangles.
• When your syrup reaches 300°F, or the "hard drop stage," immediately pour it into your prepared pan to cool, using a silicone scraper to get it all out of the saucepan.
• Immediately fill the saucepan with hot water.
• Allow the mixture to cool until you can just handle it without burning your hands. This will take 15 to 30 minutes.
• Lay out a clean silicone sheet or length of wax paper to work on and dust it with the anti-stick powder of your choice.
• When you can handle the mixture use a knife or scissors (dip into cold water between cuts to minimize sticking) to cut the hardening mixture into long strips and then drop-sized bits and place them on your powdered work surface.
• You can shape them a little to round the corners as you go, but don't dawdle, as the workable stage is fleeting.
• Once they are all shaped, toss them, a few at a time, into a jar with ¼ cup of your anti-stick powder, and give it a shake to cover all sides.
• Tap off the excess and wrap each one securely. Then place the wrapped drops in a jar with a tight-fitting lid.
• Store your jar in a cool location and use your drops as needed to soothe your throat and calm coughs.

HOMEMADE COUGH DROPS

Steps:

• Brew a strong tea - use either prepackaged tea, or your own blend of herbs, you'll want to make a strong brew. Two cups of water to four tea bags works well. You can, of course, divide that in half. Steep the herbs/tea in boiling water for 15 minutes.
• Prepare Candy Mold - If you have a candy mold, use that. Give them a quick spray of cooking oil.
• If you don't, powdered sugar or cornstarch will make a substitute. Pour powdered sugar into a pie pan about 1/2" thick, maybe a bit more, flattening it out with your hand, then using the bottom of a food coloring bottle, make indentations. These indentations are your mold.
• Make Candy - The ratio for the candy is 1 part liquid to 1 part sugar. Use other sweeteners besides sugar if you want, but they may require different cooking times. Add the appropriate amount of sugar to your brewed/steeped tea and heat over medium-high. Stir until the sugar is completely dissolved. Bring to a boil and do NOT stir again. Carefully wipe away any crystals forming on the sides of the pan with a damp brush or cloth. When candy is at 300 degrees on a candy thermometer, remove from the heat. Add in any food coloring or flavorings if you want. Stir.
• Mold Candy - Pour your mixture into your prepared molds. Allow to set until firm. If it's humid or rainy outside, this may take longer. Putting them in the fridge will help. To remove them from the mold, stir them around in the powdered sugar and sift away excess. Keep in a sealed container or wrap in cellophane or waxed paper.

OLD FASHIONED HOREHOUND COUGH DROPS

Steps:

• Boil the horehound leaves in the 2 cups water for 10 minutes; discard leaves.
• Add twice as much honey as the remaining liquid and stir the mixture smooth.
• Then blend 2 cups of sugar with 1/8 tsp.
• of cream of tartar in a saucepan, and add the honey-horehound mixture.
• Stir over medium heat until sugar melts.
• Then lower flame and continue stirring till a dollop of the candy forms a hard ball when dropped in cold water.
• At that point, pour syrup into buttered baking dish and cut into small squares as candy begins to harden.
• Finally, roll in confectioners sugar and then granulated sugar and store in airtight containers.