Ginger Chews
Ginger Chews
Ingredients
- 2 1/2 cups water
- 1/2 cup fresh ginger root, peeled and grated
- 1/4 cup honey
- 3/4 cup cane sugar
- as needed coconut oil, for greasing (or olive oil)
- as needed parchment paper, for lining dish and wrapping
- as needed arrowroot powder, optional, for storage
Instructions
- 1
Prepare the ginger root by peeling and grating it. Pack 1/2 cup of the grated ginger into a medium saucepan.
⏱️ 5 min
- 2
Add 2 1/2 cups of water to the saucepan with the grated ginger. Bring the mixture to a gentle simmer over low heat and continue to simmer for 1 hour.
⏱️ 60 min
- 3
After simmering, strain the ginger liquid into a bowl, discarding the cooked ginger solids. Measure out 1 1/4 cups of the strained ginger liquid and return it to the saucepan.
⏱️ 5 min
- 4
Stir in the 1/4 cup of honey and 3/4 cup of cane sugar into the ginger liquid in the saucepan.
⏱️ 2 min
- 5
Heat the mixture slowly over low heat, stirring occasionally, until it reaches 255°F. It is crucial not to boil the mixture; it should thicken gradually. If you do not have a candy thermometer, test the mixture by dropping a small amount into an iced cold bowl of water. It should be firm enough to pick up in one piece but still malleable.
⏱️ 15 min
- 6
While the syrup is simmering, prepare your cooling dish. Grease a glass dish with coconut oil (or olive oil). Line the greased dish with parchment paper, ensuring it covers the bottom and sides, then grease the parchment paper again.
⏱️ 3 min
- 7
Once the candy mixture reaches the desired temperature and consistency, carefully pour it into the prepared dish. Allow it to cool completely at room temperature.
⏱️ 60 min
- 8
Once the candy has cooled and set, cut it into small squares or roll it into small balls. To prevent sticking, you can lightly grease your hands and cutting tools with oil.
⏱️ 5 min
- 9
For storage, wrap each individual ginger chew in parchment paper, or gently coat them in arrowroot powder or a small amount of oil to prevent them from sticking together.
⏱️ 5 min
Kitchen Tools
Ginger Chews
- 2 1/2 cups water
- 1/2 cup fresh ginger root, peeled and grated
- 1/4 cup honey
- 3/4 cup cane sugar
- as needed coconut oil, for greasing (or olive oil)
- as needed parchment paper, for lining dish and wrapping
- as needed arrowroot powder, optional, for storage
Instructions
- 1
Prepare the ginger root by peeling and grating it. Pack 1/2 cup of the grated ginger into a medium saucepan.
⏱️ 5 min - 2
Add 2 1/2 cups of water to the saucepan with the grated ginger. Bring the mixture to a gentle simmer over low heat and continue to simmer for 1 hour.
⏱️ 60 min - 3
After simmering, strain the ginger liquid into a bowl, discarding the cooked ginger solids. Measure out 1 1/4 cups of the strained ginger liquid and return it to the saucepan.
⏱️ 5 min - 4
Stir in the 1/4 cup of honey and 3/4 cup of cane sugar into the ginger liquid in the saucepan.
⏱️ 2 min - 5
Heat the mixture slowly over low heat, stirring occasionally, until it reaches 255°F. It is crucial not to boil the mixture; it should thicken gradually. If you do not have a candy thermometer, test the mixture by dropping a small amount into an iced cold bowl of water. It should be firm enough to pick up in one piece but still malleable.
⏱️ 15 min - 6
While the syrup is simmering, prepare your cooling dish. Grease a glass dish with coconut oil (or olive oil). Line the greased dish with parchment paper, ensuring it covers the bottom and sides, then grease the parchment paper again.
⏱️ 3 min - 7
Once the candy mixture reaches the desired temperature and consistency, carefully pour it into the prepared dish. Allow it to cool completely at room temperature.
⏱️ 60 min - 8
Once the candy has cooled and set, cut it into small squares or roll it into small balls. To prevent sticking, you can lightly grease your hands and cutting tools with oil.
⏱️ 5 min - 9
For storage, wrap each individual ginger chew in parchment paper, or gently coat them in arrowroot powder or a small amount of oil to prevent them from sticking together.
⏱️ 5 min