Egyptian Cough Sweets
100g of fresh White Horehound Leaves
½ teaspoon crushed aniseed
3 crushed cardamom seeds or cloves
350g white sugar
350g soft brown sugar
Put the White Horehound leaves, aniseed and cardamom into the water and bring to simmer for 20 minutes.
Strain liquid through a muslin filter.
Add the sugars and dissolve over a low heat
Bring to the boil until the syrup hardens when dropped into cold water
Pour into an oiled or lined tray , scoring the surface when slightly cooled
Store the sweets in wax paper