1 handful horehound leaves and stems, washed and chopped
2 c. water
1 1/4 lb lump or soft brown sugar
2 oz butter
In a medium size saucepan, boil the horehound leaves in the water for 30 minutes. Strain and discard the leaves. Add the sugar and boil for a further 30 minutes, or until a spoonful of the mixture hardens when dropped into cold water. Stir in the butter, remove from the heat, and transfer to a buttered shallow pan. When cool, crack the toffee into pieces and wrap each one in wax paper. Store in a tightly covered jar.