Ingredients
Method
- Peel and chop ginger.
- Add ginger and water to a pot and bring to a simmer. Allow to simmer for 5 minutes.
- While you are waiting, line a baking pan with parchment paper. You can use a 9x13 pan, a round cake pan, or a small bread pan.
- Use a strainer to strain out the ginger. Discard the ginger and return the water to the pot.
- Add honey to the pot and bring to a boil. Allow to boil until it reaches soft ball stage, 234-240 degrees or when it passes the drip test.
- Carefully pour the candied mixture into the parchment paper-lined pan and allow to cool for at least one hour, or until the candy is cool enough to handle.
- When cool, separate the candy into small pieces and roll into nickel-sized balls.
- Optional: Roll each ball in powdered sugar.
- Use parchment paper to wrap each individual ginger chew.
- Store in an airtight jar for up to 6 weeks, or longer if you vacuum seal the chews. Use as needed for stomach upset, sore throat, or cough. Eat as is, or add to warm water for tea.
Notes
The more ginger you add, the more spice your chews will have. I used 1 cup, but next time will reduce it to 2/3 cups because they are a little too spicy for my littlest ones without adding the powdered sugar.