Our good friend Sally K. forwarded us this recipe - she hasn't tried it yet, but forwarded it because it uses sugar instead of liquid sweeteners - an easier and better option for some. She got this recipe from the book Herbal Sweets by Ruth Bass.
Sally Kilkenny January 28 at 5:01pm4 cups boiling water
2 cups herb leaves with stems and blossoms (peppermint, spearmint - or any of the mints, horehound, wintergreen, lemon verbena)
3 cups granulated sugar
3 cups brown sugar
1/2 tablespoon butter plus more for the pan
- pour boiling water over herbs and steep for 10 minutes (longer for a stronger tea) - while steeping, butter a shallow pan
- strain tea, discarding the solids - return to a large saucepan and and sugars and butter - bring to a boil over medium heat - continue boiling until syrup hards when a small amount is dropped into cold water (hard ball stage, or 250-266 degrees F)
- pour into buttered pan and score into squares before setting completely, or break into pieces after candy hardens - wrap in waxed paper and store in an airtight container
variation: add 1 tablespoon mint leaves or 1 teaspoon crushed anise seeds to horehound herbs.
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