Homemade Ginger Honey Candy
Heat 150 g sugar, 50 ml water, 100 g honey, and 50 ml ginger juice over medium heat without stirring at any point, because stirring can crystallize the sugar and cloud the candy. Cook the syrup to 150°C on a candy thermometer, or until a drop in cold water hardens instantly into a brittle shard that snaps cleanly. Take it off the heat, quickly drop bite-sized portions onto a silicone mold or parchment paper, let them harden for 15 to 20 minutes, and sift 20 g powdered sugar over them so they do not stick together.
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 5
About this dish
Grated ginger is squeezed through cloth, and only the juice is boiled with honey and sugar to 150 degrees, so the candy sets clear as glass with no fibers inside.
Read more
The pot is never stirred while it boils; stirring forms sugar crystals that cloud the candy.
Ingredients
Instructions
- 1
Grate 50g fresh ginger on a fine grater, then squeeze through a fine sieve or cheesecloth to extract exactly 50ml of pure ginger juice.
- 2
Combine 150g sugar, 50ml water, 100g honey, and the ginger juice in a heavy-bottomed pot and heat over medium heat without stirring at any point.
- 3
Heat to 150C using a candy thermometer; without a thermometer, drop a small amount into cold water and it should harden instantly into a brittle shard that snaps cleanly.
- 4
Remove from heat and quickly drop small bite-sized portions onto a silicone mold or parchment paper; if the syrup begins to set too quickly, briefly warm it again over low heat to loosen.
- 5
Wait 15 to 20 minutes at room temperature until the candies are completely transparent and hard to the touch.
- 6
Sift 20g powdered sugar evenly over the completely hardened candies to prevent them from sticking together, then store in an airtight container.
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