Serves 1
Directions
- 1Peel and grate the ginger root.
- 2Pack ½ cup of grated ginger into a saucepan and add 2 ½ cups of water.
- 3Simmer over low heat for 1 hour.
- 4Strain the liquid into a bowl.
- 5Measure out 1 ¼ cups of the ginger liquid and add back to the saucepan.
- 6Stir in the honey and cane sugar.
- 7Heat the mixture slowly over low heat until it reaches 255°F. Do not boil it! It should thicken gradually.
- 8While the syrup simmers, grease a glass dish with an oil, line it with parchment paper and grease again.
- 9Pour the mixture in the dish and let cool.
- 10Cut the candy into small squares or roll into little balls.
Ingredients
- 2.5 cups water
- 0.5 cup grated fresh ginger root
- 0.25 cup honey
- 0.75 cup cane sugar
- Coconut oil
Equipment
saucepanbowlcandy thermometerglass dishparchment paper
Tips
- Do not boil the mixture while heating with honey and sugar, it should thicken gradually.
- If you don't have a candy thermometer, test by pouring some mixture into iced cold water; it should be malleable and pick up in one piece.
- Grease hands and tools with oil to prevent sticking when cutting or rolling.
- To store, wrap each piece in parchment paper or gently coat in arrowroot powder or oil to prevent sticking.
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