|Horehound leaves and stems||6 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs), hot|
|Brown sugar||3 1⁄2 Cup (56 tbs)|
1) Put the crushed herbs in teapot.
2) Cover with very hot water and steep for half an hour so that the water takes the flavor of the herbs.
3) Now strain the mixture.
4) Ladle the liquid over brown sugar, stir, and allow to boil.
5) Further boiling until mixture reaches the hard-crack stage (300°F).
6) Pour into butter-greased pan and cut into squares and serve.