Ginger Tea Candy
1 c. thinly sliced/washed fresh ginger
2 c. water (turns into 1 c.)
1 c. sugar (I use raw or white sugar)
1 tbs. honey
1 tbs. lemon juice
1 tsp. cayenne (optional)
Step 1: Heat water on high until a roaring boil.
Step 2: Remove water from heat add ginger and cayenne.
Step 3: Let steep for 30 minutes.
Step 4: While waiting for tea to steep line two baking sheets with parchment paper.
Step 5: Use a mesh strainer to remove ginger from tea base and measure 1 cup to add to a large heavy bottom pot.
Step 6: Add sugar, honey, and lemon juice to pot and set stove to medium heat.
Step 7: Boil on medium heat while occasionally stirring until mixture reaches hard crack.
Step 8: Quickly pour onto baking sheets lined with parchment paper. Make sure this is only a thin layer of candy and that it doesn’t touch anything but the parchment paper.
What is hard crack? It’s the final stage of candying sugar that can be reached at 295 to 309 °F (146 to 154 °C). If you don’t have a candy thermometer do not fear! Get a small bowl of cold water and use a spoon to drop a very small amount of the candy mixture into the water if it turns hard when it touches the water your candy is done. Please switch out the water each time you test this.
Why a large heavy bottom part? Your candy is less likely to burn with the heavy bottom but it’s not entirely necessary if you are committed to keeping a close eye on your candy. A large pot is however very necessary, before your candy reaches it’s final stage it will boil pretty high and trust me when I say that the last thing you want is candy boiling over.
Why 2 cups of boiling water when we only use 1 cup? This is because your ginger will absorb some of the water and we want to make sure you have a full cup for your candy mixture.