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
Related Posts -
Things to do with eggs Velvety Chocolate Ice Cream 2/3 cup white sugar 1/3 cup unsweetened cocoa powder 3 egg yolks, beaten 2 2/3 cups heavy cream 1/3 cup semisweet chocolate chips 1. In large bowl, stir together sugar and cocoa. Add egg yolks and blend with electric mixer. Add cream a little at a...... -
Creamy Lotion 1/4-cup aloe vera gel 1/8-cup beeswax 1/2-cup apricot kernel oil 4 drops essential oil of choice 4 drops jojoba oil 3 tsp borax Melt the apricot kernel oil, jojoba oil, and beeswax together in a small pan. In a separate bowl, mix the aloe vera and borax together until the......
Related Websites - Shrimp Marinara and Linguini Recipe With Lent being here and Easter right around the corner this time of year...
- Grandma's Old Fashioned Sour Cream Raisin Pie This pie was always a favorite of my Mom and Grandma. They both loved it...
