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How to stop cough with in a day (Homemade Cough Drops)

Posted on Friday, 13 July 2012 by Unknown


Found this at the Instructables website and want to try it with an herbal tea. Love the idea for the mold being made of powdered sugar. Putting here for safe keeping. Haven't tried yet. These would make a nice gift for a sick friend. Unsure cook times. The instructions indicated that the following might be good additions for a lozenger, although I'm not sure what amounts: * Horehound - (be careful - this stuff is strong!) pain reliever, stimulates digestion * Echinacea - best before full onset of cold, anti-bacterial + blood cleanser * Peppermint - expectorant, decongestant and mild pain reliever * Eucalyptus - relieves congestion * Camphor - relieves congestion * Ginger - pain relieving, antiseptic and antioxidant * Goldenseal - antiseptic and immune stimulant * Licorice - anti-viral, chest and throat soother * Sage - good for sore throats * Fennugreek - expectorant * Juniper - relieves congestion * Yarrow - reduces fevers and inflammation


Ingredients:                                                 
TOTAL TIME FOR MADE HERBAL TEAD - 20 MIN 



  • 4 tea bags
  • 2 cups water
  • sugar
  • powdered sugar (optional)

    • Directions:



  • 1. Brew a strong tea - use either prepackaged tea, or your own blend of herbs, you'll want to make a strong brew. Two cups of water to four tea bags works well. You can, of course, divide that in half. Steep the herbs/tea in boiling water for 15 minutes.

    2. Prepare Candy Mold - If you have a candy mold, use that. Give them a quick spray of cooking oil.

  • 3 If you don't, powdered sugar or cornstarch will make a substitute. Pour powdered sugar into a pie pan about 1/2" thick, maybe a bit more, flattening it out with your hand, then using the bottom of a food coloring bottle, make indentations. These indentations are your mold.

  • 4. Make Candy - The ratio for the candy is 1 part liquid to 1 part sugar. Use other sweeteners besides sugar if you want, but they may require different cooking times. Add the appropriate amount of sugar to your brewed/steeped tea and heat over medium-high. Stir until the sugar is completely dissolved. Bring to a boil and do NOT stir again. Carefully wipe away any crystals forming on the sides of the pan with a damp brush or cloth. When candy is at 300 degrees on a candy thermometer, remove from the heat. Add in any food coloring or flavorings if you want. Stir.

  • 5. Mold Candy - Pour your mixture into your prepared molds. Allow to set until firm. If it's humid or rainy outside, this may take longer. Putting them in the fridge will help. To remove them from the mold, stir them around in the powdered sugar and sift away excess. Keep in a sealed container or wrap in cellophane or waxed paper.


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