Side Pannel
Ginger Candy
Ingredients List
- 1/3 c Finely minced fresh ginger
- 1 1/2 c Water
- 2 c Sugar
- 2 tb Corn syrup
Directions
I tried making hard candy for the first time. It came out pretty good. I
had wanted to make horehound candy, since we grew it and it's supposed to
be good for sore throats (It is, but as a tea it's really repulsive.) I
liked the way it came out so well that I tried making ginger candy. Yum! If
you like the flavor of ginger, or red hots, this is good. Basically what
you do is take ginger and put it in water water. Boil it, then let it
simmer for 20 minutes. Strain out the ginger, and add water if needed to
the liquid to make a cup. Put the liquid in a 3 or 4 quart saucepan
(nonreactive material such as pyrex or steel) with sugar and corn syrup.
Put a candy thermometer in and bring it to a boil, stirring. Lower the heat
until the liquid is at a steady simmer, and don't stir it at all. If
crystals form along the sides of the pan, wet a basting brush or pastry
brush with water and wash down the sides with it. Grease a 7x10 metal pan
with vegetable shortening. When the liquid reaches about 290-300 degrees on
the thermometer, spoon out a small bit and drop it into cold water. If it's
hard, not chewy at all, it's ready to take off the heat and pour into the
pan. Let it cool in the pan for a bit, and when it's solid enough to hold
the mark, score it with a knife to make it easier to break into pieces. Let
cool completely, remove from the pan and break up, then toss with powdered
sugar so pieces don't stick together. Store in an airtight container in a
cool place.
* From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers!
Posted by FAYLEN on 10-21-95
97
had wanted to make horehound candy, since we grew it and it's supposed to
be good for sore throats (It is, but as a tea it's really repulsive.) I
liked the way it came out so well that I tried making ginger candy. Yum! If
you like the flavor of ginger, or red hots, this is good. Basically what
you do is take ginger and put it in water water. Boil it, then let it
simmer for 20 minutes. Strain out the ginger, and add water if needed to
the liquid to make a cup. Put the liquid in a 3 or 4 quart saucepan
(nonreactive material such as pyrex or steel) with sugar and corn syrup.
Put a candy thermometer in and bring it to a boil, stirring. Lower the heat
until the liquid is at a steady simmer, and don't stir it at all. If
crystals form along the sides of the pan, wet a basting brush or pastry
brush with water and wash down the sides with it. Grease a 7x10 metal pan
with vegetable shortening. When the liquid reaches about 290-300 degrees on
the thermometer, spoon out a small bit and drop it into cold water. If it's
hard, not chewy at all, it's ready to take off the heat and pour into the
pan. Let it cool in the pan for a bit, and when it's solid enough to hold
the mark, score it with a knife to make it easier to break into pieces. Let
cool completely, remove from the pan and break up, then toss with powdered
sugar so pieces don't stick together. Store in an airtight container in a
cool place.
* From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers!
Posted by FAYLEN on 10-21-95
97
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