1 3/4 cups sugar
1/4 cups honey
3/4 cups light corn syrup
1/2 tsp lemon extract
1/2-cup water
Line a 9×9 inch-baking pan with aluminum foil, making sure it goes up the sides of the pan. Butter the sides of a 2-quart saucepan. Combine the sugar, corn syrup, water, and honey in the saucepan and cook over medium high heat until it boils, stirring constantly to dissolve the sugar. Turn the heat down to medium and continue a light boil at a steady rate, stirring occasionally until a candy thermometer reads 290 degrees. Continue to cook for 20 minutes, stirring occasionally. Remove from heat and let cool over the next 2-3 minutes, stirring occasionally
Add the lemon (and other herbs and vitamins if desired). Pour immediately into the foil lined pan. As it cools (3-10 min), use a spatula to mark break lines into the cough drops in the approximate single serving size. Let set up overnight, use the foil to lift out of the pan, and break along the marks. Package in individual candy wrappers. To make a breath mint, substitute 1/2 tsp peppermint extract (or spearmint or wintergreen) for the 1/2 tsp lemon extract.
Shelf life – 6-8 months
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