Ginger candies…

I LOVE ginger. Who doesn’t?

But Ginger Candies sometime scare people. “Too hot” they say – and they are generally right  But it doesn’t have to be this way! Making candies at home allows you to tune the candy flavor to your own preference. You can make a hot and wild or mild and civilized candy.

I prefer to have my ginger candy moderate – using a few grams of ginger in my candy gives it a mild ginger flavor but if you bite and break the candy – it will bite back and show you there is real hot ginger inside. You can make it a lot hotter by doubling this amount, or milder by lowering the amount of ginger even further. That’s the fun in home made candies! Obviously no dyes are necessary as the ginger will give the candies its lovely straw color.

Here is the Ginger candy being made on my youtube channel:

Natural organic Ginger candies recipe:

Utensils required:

1/2 liter pot, stainless recommended

A long handle mixing spoon (use wood or stainless – not plastic!)

Candy thermometer or laser thermometer (don’t have any? – read this and do without!)

Digital or mechanical weight  0.1-0.01gram accuracy (not crucial but very useful)

A measuring cups and spoons set  is very useful (but not a must!)

Parchment paper  – 1/4 sheet will do

Powdered sugar (if you blend sugar yourself add 2% cornstarch)

Candy cutting bar – any cheap aluminum or stainless bar will do (or the back of a thick knife, but be careful!).

Ingredients:

1/3’rd cups of sugar

1/9’th cups of corn syrup (~two table spoons)

1/9’th cups of water

2-7 grams of powdered (dried) Ginger powder or freshly grated ginger

[2gr – mild and gentle ->7gr HOT]

Cooking time: 20minutes

Complexity Level: Simple!

Protocol:

Mix the sugar, corn syrup and water in a small pot (0.5 liter size will do perfectly). Use a small burner or heating element so only the bottom of the pot is being heated. Allow the candy mix to reach 150°C or 300°F. Once it reaches the correct temperature, turn off the heat and add the Ginger powder.

Mix well but be sure not to hurry and allow the candy to foam up and release the water in the ginger powder (if any, depending on storage conditions). Once the Ginger has been incorporated into the candy – pour the hot candy onto some parchment paper or oiled marble surface.  Cut the candy into squares using the back of a knife or a thin metal bar and allow to cool. Break the candy pieces and store in an air tight container. That’s it! Enjoy!

Note For Beginners: Before you start please watch my 101 series including the hazard video. Hot candy burns badly. So please be careful, work slowly and if a spill occurs quickly run cold tap water on it. Work slowly, be careful and enjoy the process and the result.

Yours sweetly,

Saar