Ginger Chews
Author: 
 
Spicy, chewy, ginger candy.
Ingredients
  • 2 cups sugar
  • 1 cup corn syrup
  • 2 tablespoons cornstarch
  • 5-6 ounces of fresh ginger root, or enough to make ¼ cup juice
  • 1 tablespoon of grated ginger root (optional)
Instructions
  1. Prepare a mold. You can use a pan lined with parchment paper sprayed lightly with oil, hard candy molds lightly sprayed with oil (not chocolate molds – they melt!), or combine 2 cups cornstarch and 2 cups powdered sugar and put it in a cake pan. You can adjust the amount if you want deeper molds. Make holes in it with your finger or spoon handle, or press designs with small objects. In the photos, I used a star-shaped ice cube tray.
  2. Juice the ginger root. I use a food processor and process the ginger, skin and all, stopping to stir it several times. You could also scrape the ginger root with a spoon to remove most of the peel, and finely grate it. Place the processed or grated ginger in a small sieve and press out the juice with a spoon. The quantity of juice will vary depending on the freshness of the ginger. Extra can be frozen for another time.
  3. In a medium saucepan combine sugar, corn syrup, and cornstarch. Turn the heat to medium. Stirring often, bring the mixture to a boil and watch the temperature carefully, using a candy thermometer. When it reaches 265 F, remove the pan from the heat and gradually stir in the ginger juice and grated ginger (if you like it very spicy). Be careful and use a long spoon! It will sizzle and spit while you're stirring in the ginger juice.
  4. Pour into the mold of your choice. If you are using the cornstarch/powdered sugar method, pour carefully into each cavity. Pour any extra onto a lightly greased piece of parchment paper. Sprinkle with some of the cornstarch mixture, if desired.
  5. Allow the candy to sit for several hours to firm up, then dust with cornstarch and wrap each piece in a square of waxed paper or parchment.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=2798