Sort ingredients
mgiii
QR Code
Listen
Pdf
Peel and grate the ginger root. Pack ½ cup into a saucepan and add 2 ½ cups of water.
Simmer over low heat for 1 hour.
Strain the liquid into a bowl. Measure out 1 ¼ cups of the ginger liquid and add back to the saucepan.
Stir in the honey and cane sugar.
Heat the mixture slowly over low heat until it reaches 255°F. Do not boil it. It should thicken gradually.
While the syrup simmers, grease a glass dish with oil, line it with parchment paper and grease again.
Pour the mixture in the dish and let cool.
Cut the candy into small squares or roll into little balls.
Grease your hands and tools with oil to help prevent sticking.
Wrap each piece in parchment paper or gently coat in arrowroot powder or oil so they don't stick to each other.