Cough & Sore Throat Lozenges

Cough & Sore Throat Lozenges

Product Code: R0191

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Make your own lozenges! Homeopathic, herbal remedies have been used for centuries to treat the symptoms of the common cold.

For homemade lozenges, just make hard candy by following either the stove-top or microwave recipe.  Flavor the candy with one of the flavoring combinations suggested below or create one of your own! Pour into a candy mold (such as Candy Discs, Hexaganal break-up mold, even the Teddy Bear Pieces mold for the kids) or make hard candy suckers using one of our many Lollipop Molds.

Interesting facts:
  • LorAnn's Hot Chili Oil contains capsaicin (the compound in hot chilies that gives them heat). Studies have shown that capsaicin can lessen pain. 
  • Click here to read about the healing power of hot peppers. 
Ginger Oil is an analgesic with anti-inflammatory properties

Clove Oil is a natural germicide and antiseptic with soothing properties

Menthol Eucalyptus is used in many over-the-counter lozenges to calm sore throats and control coughs.

INGREDIENTS

Suggested flavor combinations (if using the microwave hard candy recipe, use half the amount of flavoring) : 

Ginger & Lime
1 to 2 teaspoons LorAnn Natural Ginger Oil
1/2 teaspoon LorAnn Natural Lime Oil

Ginger & Lemon
1 to 2 teaspoons LorAnn Natural Ginger Oil
1/2 teaspoon LorAnn Natural Lemon Oil

Hot Chili & Mango
1/2 teaspoon LorAnn Hot Chili Oil
1 dram (approx. 1 teaspoon) LorAnn Mango Flavoring

Clove & Cinnamon
1 - 2 teaspoons LorAnn Natural Clove Oil
1/2 teaspoon LorAnn Cinnamon Flavoring Oil

Menthol Eucalyptus
1- 2 teaspoons Lorann Natural Menthol Eucalyptus Oil

DIRECTIONS

See our microwave hard candy recipe or stove top hard candy recipe, located under the Hard Candy Recipes section.

Cough and Sore Throat Lozenges


Cough and Sore Throat Lozenges
By
Make your own lozenges! Homeopathic, herbal remedies have been used for centuries to treat the symptoms of the common cold.
Ingredients
  • 2 cups granulated sugar
  • 2/3 cup light corn syrup
  • ¾ cup water
  • 1 dram (1 teaspoon)* LorAnn super-strength flavoring, any flavor
  • LorAnn liquid food coloring or gel food coloring (as desired)
  • Hard candy molds (optional)
  • Powdered sugar (optional)
  • Sucker bags & twist ties (optional)
  • Ginger & Lime: 1 to 2 teaspoons LorAnn Natural Ginger Oil
  • 1/2 teaspoon LorAnn Natural Lime Oil
  • Ginger & Lemon: 1 to 2 teaspoons LorAnn Natural Ginger Oil
  • 1/2 teaspoon LorAnn Natural Lemon Oil
  • Hot Chili & Mango: 1/2 teaspoon LorAnn Hot Chili Oil
  • 1 dram (approx. 1 teaspoon) LorAnn Mango Flavoring
  • Clove & Cinnamon: 1 - 2 teaspoons LorAnn Natural Clove Oil
  • 1/2 teaspoon LorAnn Cinnamon Flavoring Oil
  • Menthol Eucalyptus: 1- 2 teaspoons Lorann Natural Menthol Eucalyptus Oil
1. In a heavy (good quality) 2-quart saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves.2. Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring.3. Early in the cooking process, "wash down" any sugar crystals that form on the sides of the pan with a wet pastry brush.4. Continue to cook the syrup, without stirring, until the temperature reaches 260º F; add drops of coloring until desired hue is achieved. Do not stir; boiling action will incorporate color into syrup.5. Remove from heat precisely at 300° F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water (hard crack stage). After boiling action has ceased, add flavor and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM.6. Carefully pour syrup into prepared molds or onto the prepared greased and foil lined cookie sheet. (As the sugar mixture begins to set up, you may want to score with a large knife to mark squares.) Do not refrigerate.7. Cool completely. Break sheet candy into small pieces and dust with powdered sugar, if desired. Store in airtight containers between waxed paper. If making lollipops, do not dust with powdered sugar, but place in sucker bags and secure with twist ties. Store hard candy in a cool, dry place. Do not refrigerate.
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Kristin From Canada
Question
November 11, 2019
How many break-up molds should I have on hand for this recipe?

LorAnn's Response: Hi, Kristen! If you go with the microwave version, 2-3 molds. For the stove-top recipe, we recommend having 3-4 molds.
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