2 Ingredient Homemade Lozenges: lozenges in bowl

Homemade Honey Lozenges

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*We are NOT medical doctors or nutritionists and make no claims about the effectiveness of this recipe. We are simply sharing what we make for our family. Please do your own research.*

This is a recipe we use for homemade lozenges. It has minimal ingredients, quick cooking time, and no special equipment. One reason we like these drops is we can make them smaller for our children. If you choose to make more involved lozenge recipes, you may want to invest in a candy thermometer and silicone candy molds.

Homemade Honey Lozenge Recipe:
– 1/4 Cup Honey
– 2 Drops Food Grade Essential Oil (optional)

This recipe uses honey as the main ingredient. If you’re making these for children, be sure they’re old enough to consume honey (and are not allergic to it) and can hold a lozenge in their mouth without choking.

The second ingredient I sometimes use is food grade essential oil. For me, it’s a simple way to add flavor and potential health benefits, but do your own research and/or consult your doctor to see if it’s right for your family. I only use essential oils that are food grade/safe to ingest, and in very small amounts. It’s important to make sure no one has any sensitivities or allergies to them as well. (The FDA has a list of essential oils approved for internal use here, and I also make sure it is stated on the bottle).

My Process:
– First, I cook the honey in a saucepan, stirring frequently, on medium heat for about 4-5 minutes until it deepens in color but is not as dark as black strap molasses. The honey should be foamy and a deep caramel color. I read that to make hard candy, your mixture should reach approximately 300 degrees Fahrenheit, but I don’t use a candy thermometer, so I can’t verify this.
– Next, I TEST the honey’s doneness by dropping a small amount into a cup of cold water. It solidifies immediately and I check the texture. If it’s similar to hard candy, it’s done. If it’s chewy and/or very sticky, the honey isn’t ready yet.
– I remove the honey from the heat and stir in the food grade essential oils (if I’m using them). I use 1 drop of lemon and 1 drop of peppermint.
– I use a spoon to drop the mixture onto parchment paper in smaller circular drops.
– After about 5-10 minutes of letting the drops cool, they should be ready to consume, but we wait around 30 minutes before storing.

2 Ingredient Homemade Lozenges: Honey cooking in saucepan
2 Ingredient Homemade Lozenges: lozenge drops on parchment paper

Additional Tips:
1. Storage: I usually leave my lozenges out on the parchment to be grabbed during the day since this is a small batch. If I want to put them in a container, I put parchment on the bottom and coat the lozenges with cinnamon to prevent sticking together. I’ve read that some folks use other spices, arrowroot powder, or powdered sugar (although not sure you need extra sugar when you are sick!). I store them at room temperature. For longer storage, you could wrap them individually.
2. Cleaning: Be sure to soak your pot and utensils as soon as possible! Even if they harden a bit, the honey should dissolve with plenty of hot soapy water. A bit of white vinegar can help if you forgot to soak it right away.

Equipment you may need:


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