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Step 1 – Simmer: Peel and grate the ginger root. Pack ½ cup into a saucepan and add 2 ½ cups of water. Simmer gently over low heat for 1 hour.
Step 2 – Strain: Strain the liquid into a jar or bowl. Measure out 1 ¼ cups of the ginger liquid and return it to the saucepan.
Step 3 – Add Sweeteners: Stir in the honey and cane sugar. Attach the candy thermometer to the saucepan.
Step 4 – Heat: Heat the mixture slowly over low heat until it reaches 255°F. Pay attention and do not let it boil over the side of your pot. It will thicken gradually as it heats.
Step 5 – Prepare the Mold: While the syrup simmers, grease a 7x4 inch (or similar) glass dish with coconut oil. Line it with parchment paper and grease again.
Step 6 – Pour and Cool: Once it reaches 255°F, pour the syrup into your prepared pan and let it cool completely.
Step 7 – Cut and Shape: After a few hours, use a greased knife or scissors to cut the cooled candy into small squares — or roll into little balls. Greasing your hands and tools with coconut oil helps prevent sticking.
Step 8 – Wrap and Store: Wrap each piece in parchment paper and twist the ends like a candy wrapper. Store in a clean glass jar.