Combine the herbs in the cup of boiling water and let steep for 10 minutes.
Strain the herbs from the tea. Pour the tea into a medium sauce pan and add the honey.
Turn the stove to medium and bring to a boil. You’ll need to keep an eye on the pan to make sure the honey mixture doesn’t boil over or burn. Stir regularly.
After about 10 minutes, start testing the temperature. You want to wait until the honey reaches 300 degrees or it won't harden properly. If you don't have a candy thermometer, simply drop a small spoonful of the mixture into a glass of cool water. If it hardens completely (it should be crunchy, not slightly chewy) it's ready. At first I used a small pan and the honey never got hot, but once I transferred the mix to a large pan it started heating up a lot faster, so you'll need to watch it closely.
Remove the honey from the burner and work quickly to spoon the mixture into your molds.
Let cool for 30 minutes to an hour. Then dust off the powdered sugar and store in an airtight container.
To use, simply eat a drop whenever you start feeling stressed or need to unwind.