Coated homemade honey lemon ginger cough drops in a bowl
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Honey Lemon Ginger Cough Drops

Don't buy store cough drops, make your own homemade all-natural ones!  Made with only 3 ingredients and in less than 30 minutes.
Course Condiment
Cuisine American
Prep Time 3 minutes
Cook Time 20 minutes
Total Time 23 minutes
Servings 30 drops
Calories 17kcal
Author Karrie | Tasty Ever After

Ingredients

  • 1/2 cup honey
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon fresh grated ginger (finely grated on a microplane or use the small holes on a hand grater)

For coating drops use: powdered sugar, cornstarch, arrowroot powder, ground cinnamon, etc

    Instructions

    • Using a wooden spoon, mix together honey, lemon juice, and fresh ginger in a medium sized, deep saucepan with heavy sides and bottom. Heat to boiling over medium-low heat, stirring often to prevent burning.
    • Using a candy thermometer, heat mixture to 300-310F/148-154C degrees, until it reaches the hard crack stage (If no thermometer, test the mixture by dropping some of it in a cold bowl of water and if it hardens, it's ready).
      **Watch the pan closely, as the mixture will foam up the sides of pan. Take the pan off the heat briefly to allow foam to subside, then place pan back on heat to continue cooking. May have to turn heat down to low to prevent honey from burning.
    • One mixture reaches the hard crack stage, remove from heat, and allow to cool for a couple for minutes until thickens slightly.
    • Pour mixture into small candy molds or drop by teaspoons onto parchment paper or a silicon mat. Allow to cool until drops are hard and firm.
    • Once drops are fully cooled, dust with powdered sugar, cornstarch, arrowroot powder, ground cinnamon, etc, to prevent drops from sticking together. Store in a tightly covered container in a cool, dry place.

    Video

    Notes

    • Use a wooden spoon for stirring the mixture because metal spoons absorb heat.
    • Use a saucepan with heavy sides and bottom, so it will conduct heat evenly.  Also, use a large enough pan that will allow the mixture to expand while boiling and not spill over the sides. 
    • Can use a food grade essential oil instead of fresh lemon juice.  Add a few drops of the essential oil at the end of cooking, after the mixture cools.
    • Make the cough drops on a cold, dry day.  Rainy or humid weather will cause the  mixture to be grainy and may not set up properly.
    • To test if mixture has reached correct temperature, drop a little of the mixture in a small bowl of cold water and it should immediately harden and become solid.
    • Once drops are fully cooled, dust with powdered sugar, cornstarch, arrowroot powder, ground cinnamon, etc, to prevent drops from sticking together.
    • Store in a tightly covered container in a cool, dry place for up to 4 weeks.
    • To prevent drops from sticking together during longer storage: wrap the drops individually in pieces of parchment or wax paper.
    • Original recipe by Erica Hale at www.thankyourbody.com

    Nutrition

    Calories: 17kcal | Carbohydrates: 4g | Potassium: 2mg | Sugar: 4g | Vitamin C: 0.4mg