Herbal Candy Recipes to Satisfy Your Sweet Tooth

These herb candy recipes are so tasty that your friends and family just might volunteer to handle the kitchen clean-up if it means getting another batch of these scrumptiously sweet treats.

Calming Lavender Honey Lollipops Recipe

Sugar work is more science than you might think, but with a little practice and a reliable candy thermometer, you can create your own delicious treats, like these Calming Lavender Honey Lollipops.

You’ll need to plan ahead for this recipe, as it requires making lavender and chamomile-infused honey around 3-4 weeks before using them for your candy. You don’t have to wait longer than a week, but a full month of infusion time gives the aromatic herbs and sweet honey time to marry their flavors for peak yumminess. 

The medicinal properties of both lavender and chamomile are well known for their stress-relieving, calming effects. We’ve also replaced the typical mix of granulated sugar and light corn syrup with local honey to balance the floral notes with a touch of earthy richness.

Keep a few in your bag for those busy days when you need a sugary indulgence to re-center and relax or use them as a tea stirrer.



  • Large saucepan
  • Candy thermometer
  • Lollipop mold

Infusing Your Honey

  1. Add your herbs to a clean, quart-sized jar with an airtight lid.
  2. Submerge them completely with your choice of local honey.
  3. Close the lid and place the jar in a safe place. It’s best to let it steep away from direct sunlight, as the UV rays can degrade some of the volatile oils and medicinal properties of the herbs.
  4. Once per day, gently roll the jar in your hands and return the honey to its temporary home. 
  5. When 3-4 weeks have elapsed (or you just can’t wait any longer!) strain the honey through a fine mesh sieve to remove the solids.  
  6. Store in a cool, dry place with the lid tightly closed and use for tea, oatmeal, and of course, these yummy lollipops!


  1. Lightly spray the lollipop molds with non-stick cooking spray. Place lollipop sticks in the cavity, with the top sticking about halfway up the candy-pouring spaces.
  2. Add the herb-infused honey and cream of tartar to the large saucepan and insert your candy thermometer.
  3. Heat over medium heat until the temperature reaches the hard crack stage, or 300° F (148° C). Don’t rush this process. Making candy requires precise timing and all of your attention to avoid burning the sugar.
  4. Take the saucepan off the heat immediately and stir a few times to get rid of any bubbles.
  5. Carefully pour or spoon the honey mixture into the molds. Be very careful not to get any of the candy on your skin to avoid a painful burn.
  6. Let the candies cool completely either on the counter at room temperature for several hours until completely hardened. Wrap individually with a cellophane or wax paper.

After-dinner Peppermint Ginger Bark Recipe

After-Dinner Peppermint Ginger Bark features luxuriously deep flavors, starting with the unctuous snap of dark chocolate, followed by a cooling rush of peppermint and the lingering warmth of spicy ginger.

Enjoy a square after your evening meal for a luscious treat that also supports your digestive system with a special blend of herbs and spices– peppermint to cleanse the palette and relieve gastric distress and ginger to ease nausea and make digestion more efficient.


  • 9 ounces high-quality dark chocolate (70% cocoa or higher) — For a local option, try the 70% Kilombero Valley Tanzania (notes of cherry, plum, creme fraiche, and mocha) or 75% South Cotabato, Philippines(notes of hot cocoa, malted barley, and aged rum) from Piety and Desire Chocolate!
  • 1 tablespoon coconut oil
  • 1/4 teaspoon oil-based peppermint extract 
  • 1/4 teaspoon ground ginger 
  • Coarse sea salt or crushed peppermint candies for topping


  • Small cookie tray
  • Double boiler or a metal bowl and small pot
  • Parchment paper


  1. Prep your pan by lining your tray with parchment paper.
  2. Bring water to a low boil in the bottom part of your double boiler. If you don’t have a double boiler, you can place a metal bowl into a small pot, so long as the boiling water doesn’t touch the bottom of the bowl.
  3. Add the dark chocolate chunks, coconut oil, peppermint extract, and ground ginger into the bowl, stirring well to evenly distribute the flavors. Continue until the chocolate is completely liquid.
  4. Pour the hot mixture into your prepared pan and spread it into an even layer.
  5. Sprinkle with toppings, if desired.
  6. Place the tray in the fridge and let it cool completely.
  7. Once set, break the chocolate into pieces and store it in an airtight container for up to two weeks.

Note: You can adjust the amount of extracts and ground herbs to suit your tastes. Just be cautious, as both these herbs are very potent. Try our ratios first, then go from there.

Winter Wellness Elderberry Gummy Bears Recipe

Kids can struggle with the bitter taste of herbal medicine, but that won’t be a problem with these deliciously sweet (and adorable) Winter Wellness Elderberry Gummy Bears. Each treat is packed with the natural goodness of immune-boosting elderberries.

Depending on how sweet the elderberry syrup is, you can adjust the flavoring in this herbal candy by adding a touch more honey or omitting it completely. Don’t be afraid to experiment!



  • Gummy bear molds
  • Dropper
  • Small pot
  • Mixing bowl


  1. Use a pastry brush to dust the mold with cornstarch. This step will prevent your gummy bears from sticking. Place it on a baking tray to support the bottom.
  2. Pour 1/2 cup elderberry syrup into a mixing bowl, then sprinkle the gelatin over it and whisk well.
  3. Whisk in the hot water until the powder is completely dissolved.
  4. Add the remaining elderberry syrup, lemon juice, and honey. Mix until combined.
  5. Use the dropper to fill each of the molds to the top with the liquid candy.
  6. Chill in the fridge until the gummies are firm.
  7. Pop the gummies out of the molds and store them in an airtight container in the refrigerator for up to 2 months.
  8. Kids older than 12 months should eat 2-3 small gummies per day.

Brain-Boosting Rosemary Thyme Caramels Recipe

Creamy caramel comes together with rosemary and thyme for a deliciously natural way to support memory and cognition. They’re a little sweet, a little savory, and just a bit salty for an absolutely mouthwateringly complex flavor profile you’ll want to recreate time and again.

Keep this herbal candy close at hand for a midday boost to your mental clarity and mood, or just enjoy a few each day to enhance your memory, concentration, and overall brain health.

Note: Be sure to pay close attention when you measure out the rosemary and thyme. Powdered herbs are much more potent than fresh, so you’ll want to adjust your ratios based on what you’re using.


  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/2 cup butter
  • 12 oz evaporated (not condensed!) milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh or 2 teaspoons dried rosemary 
  • 2 tablespoons fresh or 2 teaspoons dried thyme 
  • Flaked sea salt for topping


  • Parchment paper
  • Wax paper
  • 8×8-inch pan
  • Heavy-bottomed saucepan
  • Candy thermometer


  1. Line an 8×8-inch pan with parchment paper.
  2. Infuse the evaporated milk. Combine the milk, rosemary, and thyme in a heavy-bottomed saucepan, and cook over medium-high heat until it just begins to simmer. Remove from the heat and let it steep for 15 minutes.
  3. Strain the cream to remove herbs and set aside the infused evaporated milk.
  4. In the same now empty saucepan, add the butter, sugar, and corn syrup and stir over medium heat until the sugar dissolves and the mixture just starts to boil.
  5. Very, very slowly add the evaporated milk over 10-15 minutes, stirring constantly. The goal is to avoid drastic temperature changes and to keep the candy at a steady boil.
  6. Place your candy thermometer in the pot and continue to stir as you scrape down the sides.
  7. Once the mixture reaches the firm ball stage (245-250° F or 118-121° C), remove from the heat and stir in the vanilla.
  8. Pour caramels into the prepared pan and sprinkle with the flaky sea salt. Cool in the fridge overnight.
  9. Lift the caramels out of the pan and cut into bite-sized pieces. Wrap each candy in wax paper.

Antioxidant-Rich Berry Fruit Leather Recipe

If your kids love fruit leather, you can cut out much of the added sugar and extra cost of store-bought by whipping up a batch of this chewy herbal candy that’s brimming with antioxidants.

This recipe is also very adaptable! You can mix up the selection of fruit and herbs, add in your favorite species, or swap out the maple syrup for other sweeteners.



  • Blender or food processor
  • Fine mesh strainer
  • 2 non-stick silicone baking mats
  • 2 9×13-inch baking trays


  1. Place the silicone mats into the baking trays.
  2. Rinse the berries thoroughly, ensuring they are clean and free of any stems.
  3. In a blender or food processor, combine the berries, herbs, maple syrup, and lemon juice. Blend until smooth.
  4. Strain the mixture through a fine mesh strainer to remove any seeds and large pieces of herb.
  5. Pour the blended fruit and herbs onto the silicone-lined tray, using a spatula to spread it evenly.
  6. Set your oven to 170° F (75° C), place the trays on the racks, and leave the door cracked to allow moisture to escape.
  7. Leave the herbal candy in the oven to dry for several hours.
  8. Once dry, let it cool at room temperature, then peel it away from the silicone mat. Cut into 1-2 inch strips and roll. Store in the refrigerator.

Traditional Horehound Lozenges Recipe

Horehound has been used as herbal medicine for centuries to ease respiratory issues and digestive system distress, and we’re tapping into that tradition with this recipe for horehound candy. The herb is related to mint and has a bitter-sweet flavor, often compared to sweet tea or root beer mixed with licorice, so it makes a tasty hard candy or alternative to cough drops.

Homemade horehound lozenges are an excellent alternative to cough drops for those days when you need a little respiratory relief, or you can dust them in granulated sugar to turn them into horehound candy. Either way, you’ll want to keep a supply of these herb-infused goodies around the house.


  • 1 cup dried horehound
  • 2 cups water
  • 1/8 cup corn syrup
  • 2 cups light brown sugar
  • Small pinch of cream of tartar
  • Powdered sugar for dusting


  • Saucepan
  • Baking tray
  • Silicone baking mats


  1. Place the silicone baking mat on the baking tray. Set aside.
  2. Bring the dried horehound leaves and water to a boil in the saucepan, then reduce heat and simmer for about 20 minutes until the liquid reduces by half.
  3. Remove from the heat. Strain the liquid, squeezing the leaves to extract as much liquid as possible. You should have about 1 cup of horehound infusion.
  4. Return the horehound to the saucepan and mix in the brown sugar, corn syrup, and cream of tartar.
  5. Heat the mixture over medium heat, stirring constantly until the brown sugar completely dissolves.
  6. Put the candy thermometer in the pan, and continue cooking without stirring until the mixture reaches the hard-crack stage of 300° F (148° C).
  7. Once the mixture reaches the right temperature, quickly pour it onto a silicone mat and let cool until it’s hardened around just the edges. Score it with a greased knife to make it easier to break.
  8. Let the candy cool completely, then break along the score lines. If you’d like, coat each piece in powdered sugar.

Other Resources for Making Candy

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