I remember horehound candy (and loved it!).
“Put the horehound, either fresh or dried, in a pot with three cups of water, and boil for twenty or thirty minutes. Let the pot set until cool, then strain the leaves out. Add enough water to what is left of the horehound liquid to make three cups. Place in a pan with seven cups of brown sugar. Stir. Boil until a hard, but pliable, ball forms when one half teaspoonful of it is dropped in every cold, but not ice, water. (Modern cooks will remove the syrup from the heat when a candy thermometer reads 250 degrees to 266 degrees.) Pour into a buttered cookie sheet with a rim. Cut into one-by-two-inch squares when partially cooled. Roll in granulated sugar. If you want horehound syrup instead of candy, simply reduce the boiling time.”
– Little Heathens Hard times and High Spirits on an Iowa Farm During the Great Depression by Mildred Armstrong Kalish