Homemade Honey Cough Drops Recipes

HOMEMADE HONEY LEMON COUGH DROPS

Homemade Honey Lemon Cough Drops image

These homemade honey lemon cough drops are an easy recipe using real food ingredients. They're quick to make and help to soothe scratchy throats and niggling coughs with all-natural ingredients.

Provided by Fit as a Mama Bear

Categories Snack

Time 40m

Number Of Ingredients 4

Ingredients

2.5 tablespoons Honey
1.5 teaspoon Coconut Oil
1/2 teaspoon lemon juice (fresh)
1/4 - 1/2 inch ginger (peeled and finely grated.)

Steps:

Combine all ingredients in a small pot.
Heat the pot slightly over medium heat and melt the ingredients together.
The honey mixture will start to bubble, remove from heat and whisk until bubbles/foam recedes slightly. Replace on heat.
Do this for 2.5-3 minutes, whisking every 15 seconds or so. You want the mixture to get HOT but not to outright burn.
The mixture will start to change color (dark honey color).
After three minutes-ish, pour the mixture into silicone molds but do not fill them all the way. You want the drops to be very small and thin.
Let cool on the counter for twenty minutes then place in the freezer to set.
Pop the disks out when you need them. They are chilled and soothing but they're also sticky once melted (almond-like a taffy) so try not to chew them too much!
Makes 8 drops depending on mold.

Nutrition Facts : Calories 27 kcal, Carbohydrate 6 g, Protein 0.03 g, Fat 1 g, SaturatedFat 1 g, Sodium 0.4 mg, Fiber 0.03 g, Sugar 5 g, UnsaturatedFat 0.06 g, ServingSize 1 serving

HOMEMADE HONEY COUGH DROPS

Homemade Honey Cough Drops image

Provided by Dr. Karen Lee

Categories Misc

Number Of Ingredients 10

Ingredients

1/3 C Peeled and Sliced Organic Ginger (antiviral)
3 C of Water
1/2 C raw unfiltered organic honey (antiviral and cough expectorant as well as suppressant)
1/2 Stick of Cinnamon (anti-inflammatory)
Pinch of Himalayan Pink Salt (Affiliate (for extra mineral))
1/2 Cup Powdered Sugar (Blend about 1/2 cup of granulated sugar in high power blender like
Equipment:
Vitamix or Blendtec. Not needed if using candy mold)
Cookie Sheet (Not needed if using candy mold)
Silicone Candy Mold (Affiliate (Optional))

Steps:

In a heavy bottom sauce pot, boil sliced ginger in water. When it reaches boil, simmer until the liquid reduces to about 1/3 Cup. This will be the ginger extract.
In the same pot with the ginger extract, add the honey and cinnamon stick and bring to boil. Watch the pot carefully because it will bubble up. Make sure it doesn't boil over or burn and be very careful not to touch the boiling honey. It's very very hot.
Add a pinch of pink salt.
Boil until the candy thermometer reads 250°F - hard candy temperature.
If you are using candy mold, pour the honey mixture carefully into the mold. Set it aside until it's cooled and refrigerate until hardened.
If you are using the powder sugar method, spread the powdered sugar (blend granulated sugar in a high power blender) on a cookie sheet about 1/2 inch in thickness. Make round circles with a back of round measuring spoon, creating small craters. Basically, you are making a "mold' right on the powder sugared surface on the cookie sheet. Pour the honey inside the craters. Yes, they will not be all perfectly uniform like silicone candy molds but you'll get the shapes you create and shape you want. You can also portion out the sizes you want too.
When the cough drops are hard enough to pick up or unmold them if using the candy mold, roll them around in the sugar so they don't stick to each other. Store them in a glass jar in the refrigerator. I think they will last a quite awhile.

OLD FASHIONED HOREHOUND COUGH DROPS

Old Fashioned Horehound Cough Drops image

Want to make your own cough drops? I thought ya'll might like this. I like to use herbs and wild edibles.

Provided by Sharon123

Categories < 60 Mins

Time 55m

Yield 20 small squares

Number Of Ingredients 6

Ingredients

1/4 cup horehound leaves
2 cups water
honey
2 cups sugar
1/8 teaspoon cream of tartar
confectioners' sugar

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.

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