1 1/4 cups water
2 cups fresh horehound leaves or 1 cup dried horehound
4 cups packed brown sugar
1/4 cup light corn syrup

Put the water into a saucepan and bring it to a boil. Reduce the heat, add the horehound, cover the pan and simmer for 15 minutes.

Remove the pan from the heat and let the mixture stand for 1 hour to infuse. Strain the liquid and discard the horehound. Add the sugar and the corn syrup to the liquid, and boil it to the hard-crack stage 300 degrees F on a candy thermometer.

Pour the syrup into a buttered 12 x 8-inch pan. When the candy begins to set, mark it into squares with the tip of a sharp knife. Cut the candy into pieces when cold.