These spicy ginger caramels were born out of a failed attempt at making candied ginger, but turned out to be a delightful surprise. Perfect for soothing a sore throat during the flu season, these caramels offer a sweet and spicy flavor combination that’s sure to please.
Ingredients:
- 1.1 lbs (500 g) of fresh ginger
- Powdered sugar
- 1 lemon
- Water, as needed
- 1 tbsp butter
Instructions:
- Clean the ginger by scraping off the skin with a small teaspoon, then cut it into small pieces (approximately 5×3 mm).
- Using a vegetable peeler, remove the zest from the lemon. Place the ginger and lemon zest in a pot and cover with water. Cook over low heat, covered, for about 1 hour.
- After an hour, strain the cooked ginger through a sieve, reserving the cooking liquid. Allow the ginger to drain slightly, then discard the lemon zest.
- Weigh out an equal amount of powdered sugar to the cooked ginger and mix together.
- In a heavy-bottomed pan or pot, combine the sugar-ginger mixture with about 1/4 cup of the reserved ginger cooking water.
- Cook the mixture over low heat, stirring occasionally, until the sugar melts and the mixture becomes more liquid.
- Continue cooking, stirring occasionally, until the sugar begins to caramelize. Be careful not to let it burn.
- Once the caramel reaches a rich brown color, stir in 1-2 tablespoons of butter until melted.
- Pour the finished caramel onto a greased baking sheet and allow it to cool and harden.
- Once cooled, break the hardened caramel into small pieces using a meat mallet.
- Store the ginger caramels in a closed jar.
Note: These ginger caramels pack a spicy punch and are not recommended for children or those who are not accustomed to ginger. Enjoy in moderation and be mindful of your teeth when eating!