4 tea bags

2 cups water

sugar

powdered sugar (optional)

Directions:

1 Brew a strong tea (preferably herbal). Two cups of water to four tea bags works well. Steep the herbs/tea in boiling water for 15 minutes.

2 Prepare Candy Mold - If you have a candy mold, use that. Give them a quick spray of cooking oil.

3 If you don't, powdered sugar or cornstarch will make a substitute. Pour powdered sugar into a pie pan about 1/2" thick, maybe a bit more, flattening it out with your hand, then using the bottom of a food coloring bottle, make indentations. These indentations are your mold.

4 Make Candy - The ratio for the candy is 1 part liquid to 1 part sugar. Use other sweeteners besides sugar if you want, but they may require different cooking times. Add the appropriate amount of sugar to your brewed/steeped tea and heat over medium-high. Stir until the sugar is completely dissolved. Bring to a boil and do NOT stir again. Carefully wipe away any crystals forming on the sides of the pan with a damp brush or cloth. When candy is at 300 degrees on a candy thermometer, remove from the heat. Add in any food coloring or flavorings if you want. Stir.

5 Mold Candy - Pour your mixture into your prepared molds. Allow to set until firm. If it's humid or rainy outside, this may take longer. Putting them in the fridge will help. To remove them from the mold, stir them around in the powdered sugar and sift away excess. Keep in a sealed container or wrap in cellophane or waxed paper.