3 qt. water
1/4 c. dried horehound leaves, flowers and stems
3 c. brown sugar
1 tsp. cream of tartar
1/4 c. rum or 1 tsp. lemon juice
1 tsp. butter
Superfine sugar

Bring water to boil. Remove from heat. Add horehound and steep for 30 minutes. Strain and let settle. For each batch of candy, pour 2 1/2 cups liquid into a heavy saucepan. Add the brown sugar, cream of tartar, rum or lemon juice and bring to boiling. When syrup reaches 240 degrees, add the butter, continue boiling without stirring until syrup reaches 312 degrees. Pour into shallow buttered pan. Let cool until you can shape it into small candies. Roll in superfine sugar; then waxed paper and pack in a tin. Makes about 25 candies.