Cough & Sore Throat Lozenges
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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.
Prep time:
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Yield: undefined
(Based on 6 vote(s))
4 review(s) | Add your review!
Average Rating:
(Based on 6 vote(s))
We would love a review from you for this item!
Josh From NYC
Love your superstrong flavor series
March 15, 2021
Hi there, I bought many of your flavors but have struggled to get the right flavor when adding crystal menthol to my hard candy. Please could you advise on the dosage and perhaps provide some guidance/instructions? Thanks!

LorAnn's Response: Hi, Josh! It sounds like you are making throat lozenges. Please contact Customer Care at 517-882-0215 so we can learn more about your process. This will help us to advise you better.
6 of 7 people found this review helpful.
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Rob Bernier From United States Connecticut
All hard candy
March 1, 2020
Hi there. I just love making your candy, your supplies are best!!!!!!!!!!!!!
1 of 1 people found this review helpful.
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Mary Ann From North Carolina
question
December 4, 2019
When I took candy out of microwave after the 2nd 3min and 15sec it had turned the candy mixture a dark color. It had cooked too long. How do I adjust for this?

LorAnn's Response: Hi, Mary Ann! It sounds like the candy went beyond the hard crack stage. This recipe was based on a microwave with a power range of 600-700 watts. If your microwave has more power, check to see if there is a lower setting.
1 of 1 people found this review helpful.
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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.
4 of 4 people found this review helpful.
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