Whether you need to soothe your toddler’s upset tummy or your own serious bout of indigestion, a sweet and zesty ginger chew can ease the symptoms. The key to making ginger chews is freshly grated ginger, more potent in enzymes than pre-packaged ground ginger. Look for a rhizome that is firm, smooth and free of mold. If the outer skin is tough, instead of tender, be sure to peel that off and discard, then shred the ginger for this recipe.
Ingredients:
2 cups pure water
1/4 cup shredded fresh ginger root – packed
3/4 cup organic cane sugar (brown sugar works too)
1/4 cup pure honey (no need for raw honey here)
Coconut oil
Additional Items:
Candy thermometer
Parchment Paper
Preparation:
Grate ginger root, pack it down into a 1/4 c. measuring cup, and add to water in a saucepan and simmer until half the liquid has evaporated (about 30 minutes). Strain and discard ginger. Reserve 1 cup of ginger decoction.
Grease a small glass dish (approx. 7×4 inch) with coconut oil. Cut some parchment paper to fit the bottom of the pan and cover it with coconut oil too.
Pour ginger decoction into a large clean saucepan. Add sugar and honey over high heat until it reaches 260 degrees or passes a water drop test, which is the preferred method.
Water drop test: Get a cup of VERY cold water and drop a small amount of syrup in. Use a spoon to retrieve your candy. You’ll be able to feel if it’s too soft or just right. Remember… you want it chewy… not runny or hard.
When temperature is reached or syrup has passed a water test, pour candy into pan. Let sit for 30 minutes.
Turn dish over and remove parchment paper from the bottom of the candy. After coating a sharp knife in coconut oil, or running it under HOT water, cut the candy into small strips (1/2 x 1 inch). Wrap in extra parchment paper for storage. If the candy gets stuck in the pan, use a spoon and scoop out bits of sticky candy to mold and wrap. This will take a little extra work, but the chews will be exactly the same.