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Honey Lemon Ginger Throat Drops

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Spring cold? Sore throat? Cough that won’t go away? These Homemade Honey Lemon Ginger Throat Drops are incredibly soothing and taste wonderful.

Plus, when you’re feeling all better, be sure and drop one in your hot tea to sweeten it. Delicious to the last drop.

Honey Lemon Ginger Throat Drops

Is it Summer yet? No?

Normally I am not much of a hot weather kinda girl, in fact, my favorite season is Fall.

I don’t really mind winter too much, though I am not a big fan of snow and ice.

But this year I’m so ready for it to be warmer again. I’ve had the flu twice and now I have this long, lingering cold that won’t go away. 

I’m pretty sick and tired of being sick and tired. Come on summer! Hurry up and get here.

Why We Love this Recipe

  • It tastes great
  • It’s very soothing on the throat
  • You can bulk make a bunch and have them on hand for awhile so you don’t have to make them when you’re sick.

Cooking Level

Advanced

If you’ve never made a candy or hit a ‘hard candy stage’ in any recipe, this recipe might actually be a little challenging.

Candy making requires an enormous amount of patience, time and effort. 

That isn’t meant to discourage you, but I strongly urge you to do some research on candy making before trying out this recipe.

Honey Lemon Ginger Throat Drops

What you need to make these Honey Lemon Ginger Throat Drops

Honey Lemon Ginger Throat Drops

How do you make Honey Lemon Ginger Throat Drops

There is a printable recipe card below with full instructions.

  • Combine hot tea, honey and lemon and bring to a boil.
  • Allow to cook to 300 degrees (hard crack stage) using a candy thermometer
  • Pour into molds, and allow to harden.

Tips, Tricks and FAQs for Honey Lemon Ginger Throat Drops

DO NOT make candy on a humid day. You will wind up with a very sticky goo that won’t solidify properly. You need dry, cool conditions to get a perfect final product. If you consistently struggle with humidity in your kitchen, try a dehumidifier. If you’ve made the candy and you notice after the total amount of drying time, the candy is still VERY sticky, try placing your candy in a large container with a lid filled with rice for a few hours. The rice can remove the extra moisture. 

DO use a candy thermometer. If you don’t have one, don’t make the recipe yet. Get one, then try. It is a must for candy making. It doesn’t have to be fancy. We use this one, and it works just fine.

DO NOT walk away. You really cannot walk away from this. Even if you think you have the time to, you just can’t in candy making. Your mixture can burn very quickly. Stir often.

How long does it take to get to 300 degrees?

It can take anywhere from 20-30 minutes to hit the 300 degree mark. Your mixture must hit the 300 degree mark to hit the hard candy crack stage. Keep in mind that all stovetops have different temperatures, that humidity can cause problems, the thickness of your pan can effect how long it takes, and always use a candy thermometer.

We also use this site to troubleshoot candy making a lot.

Honey Lemon Ginger Throat Drops

What should the hard crack liquid look like?

The final mixture at 300 degrees should be a rich amber color, sort of tan.

I included photos below to help you see what it looks like when poured into the molds.

Honey Lemon Ginger Throat Drops Syrup Mixture

More fun candy recipes

Honey Lemon Ginger Throat Drops Poured into Molds

Honey Lemon Ginger Throat Drops

Not only are they soothing, they are absolutely delicious.

They have a very light lemon flavor, mixed with a sweet honey and ginger flavor. It’s a really wonderful combination and is very soothing when your throat is really bothering you.

Assuming you’d like to use the same Silicone mold I used for mine,

I used the one on the left but I have also used these others. (yes I own them all, and even more… I love silicone molds lol)

Obviously any silicone mold will do.

Recipe for Honey Lemon Ginger Throat Drops

Honey Lemon Ginger Throat Drops

Honey Lemon Ginger Throat Drops

Yield: 24 cough drops (depending on size of mold)
Prep Time: 5 minutes
Cook Time: 25 minutes
Additional Time: 2 hours
Total Time: 2 hours 30 minutes

Spring cold? Sore throat? Cough that won't go away? These Homemade Honey Lemon Ginger Throat Drops are incredibly soothing, taste wonderful and when you're feeling better, drop the leftovers in your hot tea to sweeten it. Delicious to the last drop.

Ingredients

Instructions

  1. Combine the strongly brewed ginger tea, with the lemon juice and the raw honey in a tall saucepan on the stove. (the height of the saucepan is important because this will begin to foam and rise above the edges of a lower pan)
  2. Turn the burner to medium to medium high heat and bring the entire mixture to a rapid boil. Insert a candy thermometer that attaches to the side of the pan, being careful not to touch the bottom of the pan but rest just above it. Bring the mixture to 300 degrees F. Its going to take about 20-30 minutes to get to 300 degrees. DO NOT WALK AWAY - even if you think you have time because if you go over that magic 300 mark, you're going to wind up with a pot of burnt mess. Stir frequently. I've been told by a reader she had an issue that her mixture burnt before it hit 300 degrees F. That's an indication that her stovetop temperature may have been higher than mine. Again, I have made this dozens of times and have not had that problem, but stirring will help tremendously with that. You can also turn the burner down a tad, please keep in mind that stovetop temperatures vary greatly.
  3. Once it reaches 300 degrees F remove from burner immediately and pour into silicone molds. We used the one pictured below.
  4. Allow to "set" or "cool" in silicone pan for 1-2 hours. You may need to go longer if you are experiencing high humidity in your area. If you have a humidity problem, you can try placing the silicone mold in a large container with a lid filled with rice. It can help pull the moisture out.
  5. Once they are dry, coat with powdered sugar to keep them from sticking together. Strain away excess sugar and keep in an airtight container up to about 2 weeks. After about two weeks you may notice the honey beginning to crystallize. Start using them in your tea after that.

Did you make this recipe?

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Tell Us What You Think!

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Annette

Friday 28th of January 2022

Thank you so much for this recipe I have been trying unsuccessfully to find real honey drops without added sugar so I decided to make it myself.

Thank you

laura Donnelly

Monday 30th of August 2021

Good afternoon Thank you for this wonderful recipe I am having trouble with it solidifying it is not turning into candy. Also I’m having a hard time getting it to 300° without boiling over! Help?

Nicole Cook

Tuesday 7th of September 2021

Hi Laura, I'm so sorry you're having trouble with the recipe. It is very important to get to the hard candy stage temp which is 300 degrees F. If you are having trouble getting to the 300 degree mark without it boiling over, you may need to use a deeper pot. I use a high sided pot, so I don't experience that, but I can see how easy that would be to have happen if the pot's sides were too low. I suggest trying with a taller pot. You should have success that way.

Mary

Monday 25th of January 2021

I just finished making these cough drops and so far they look awesome! I am a beekeeper so I was excited to find this recipe. I plan to sell my honey at a local farmers market and these cough drops will be a great addition to my display. The only problem I had was pouring the mixture evenly in my molds. I guess practice will make perfect. Would like to mention that it is not necessary to use raw honey. Raw honey does contain all those great healthful enzymes but heating to 300 degrees kills those enzymes. The honey is still soothing on the throat but save the raw honey for eating raw, not cooked. Thank you for sharing this recipe.

Jeannette

Tuesday 15th of December 2020

Just a quick comment related to altitude and electric stoves - this was the most intriguing post that came up when I searched homemade cough drop recipe on pinterest but the first couple of tries it was burning - even after calculating for altitude (I live at 7K feet and used 286 F as my ending temp which worked great for setting). So after it reached the right temp it still came out dark brown and bitter (burnt). I figured out after using my InstantPot instead of my stove that the electric burner plus the elevation wasn't right for making a hard crack. Everything turned out perfectly in the instant pot on saute and stirring consistently. Hopefully anyone reading this who is at a hight altitude AND has an electric stove finds this helpful (and hopefully you have an instantpot)

Nicole Cook

Thursday 17th of December 2020

I am so happy you shared this. First, I am so sorry that you had to try several attempts. Obviously I have only made this recipe where I live which is basically NO altitude so had nothing to base it by. This was very insightful for me and I really really appreciate you taking the time to leave the comment and explain your process. Again, I'm so sorry you had to trial and error to get it right, but I am SO pleased it worked out for you and that you found that middle ground. They really are lovely and so soothing and we've made them a couple years in a row now... I haven't had a problem yet where I live but I think things like canning and candy making really are all based upon things such as weather, barometric pressure, altitude and other things that are up to mother nature to make work. Thank you so much again!

Faith V.

Tuesday 14th of January 2020

The first time I made these (yesterday), I followed the directions exactly but ended up burning the entire thing. I tried again today, lowering the temperature (which did increase the cooking time, but I did not mind) and they turned out MUCH better! I sprinkled the bottom of some of the cough drops with ginger powder after I poured them in the mold. They were still a tad soft 2 hours, but I popped them in the freezer for 5 minutes, and I was able to take them out easily. I rolled them in cornstarch (and then later powdered sugar), put them in a baggie, and now I'll keep them in the freezer.

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