Honey Ginger Hard Candy Food

EASY GINGER CANDY RECIPE + VIDEO

Steps:

• Peel the ginger root and slice into 1/8 inch rounds.
• Place the ginger slices in a large 6 quart sauce pot. Add the water. Bring to a simmer. Cover and simmer for 30 minutes to soften the ginger.
• Remove the lid and check the liquid levels. There should be approximately 1/4 - 1/3 cup of water in the bottom of the pot. If needed, scoop out some water with a ladle, or add water, to make sure you have about ¼ cup in the pot.
• Stir in the sugar and salt. Bring the sugar syrup to a simmer. Simmer, stirring regularly, for 15-20 minutes, until the syrup starts to crystalize. The color will range from pale cream to golden. Remove from heat and stir in the vanilla extract.
• Set out a baking rack. Spray with nonstick cooking spray. Use tongs to move the ginger pieces to the rack, spreading out in a single layer.
• Allow the ginger to rest for 2-4 hours, until all the pieces are dry.
• Place in an airtight container. The ginger candy will last for at least 1 month if kept in a cool dry place.

HOW TO MAKE HONEY CANDIED GINGER AND GINGER SYRUP

Steps:

• Wash your ginger and peel if desired. I personally don't peel it. I just scrub it really well.
• Slice it very thin or chop into small chunks.
• Place in a small saucepan and cover with the honey and water.
• Bring to a simmer and reduce to low heat.
• Cover and let simmer for 30 minutes.
• Remove lid and let summer on low heat for another 30 minutes or until the ginger is tender when you poke it with a fork. The syrup should also be reduced by about half.
• Remove from heat and let cool.
• Pour the mixture through a strainer and let the syrup completely drip off the ginger pieces.
• Once drained completely, spread the ginger pieces out in a single layer on a wire rack or a sheet pan covered with wax paper. The wire rack works best if you have one.
• Let the ginger sit out for at least 12 hours or until it has started to dry. You could also use your dehydrator on low for about 8 hours if you prefer.
• Transfer to an airtight container. I store mine in the fridge and it will keep for quite a long time.
• Enjoy as a healthy little sweet treat, or come up with creative ways to incorporate it into your cooking or baking!

HONEY GINGER HARD CANDY

Steps:

• WARNING - Making hard candy, you will be working with extremely hot ingredients. Be very careful not to burn yourself!
• Prep - Set out the candy molds. For easy clean up, lay parchment paper under them.
• Heat - In a small saucepan, heat the honey, water, ginger and sugar over medium heat. Using a candy thermometer, watch it, stirring frequently until the thermometer reads 300 degrees. As soon as it reaches 300 degrees, immediately remove from heat. Let the honey mixture sit a few minutes until the bubbles go down.
• Stir - Add in the lemon essential oils (if using). Stir to mix.
• Pour - Working quickly and VERY carefully, spoon the hot honey mixture into the candy molds. Fill all of the molds to the tops.
• Let sit and harden for 1 hour. Pop out of the molds.

HARD CANDY

Steps:

• In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
• Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased cookie sheet, and dust the top with confectioners' sugar. Let cool, and break into pieces. Store in an airtight container.