Nothing like making your own ginger honey candies to help that sore throat.
Bangalore has suddenly gone all cold and wet. The constant bouts of cold and cough was encouragement enough to try this sweet-hot candy.
The sweetness from the honey balances the strong, rich aromatic flavour of ginger perfectly. In fact I love that ‘spicy-sweet’ feel that the honey-ginger combo gives, it makes one feel all warm and cozy.
Honey Ginger Cough Drops
Homemade honey ginger cough drops
Dust the candy mold with icing sugar/ cornflour [ I used a silicon square mini cake mold. You can also use a large aluminium tray. Line it with parchment and dust with the cornflour/ icing sugar]. Place the candied ginger slices in the dusted molds.
Keep the glass of cold water handy to test the stage of sugar syrup.
Take the grated ginger and water in a pan. Bring it to boil and simmer until it is reduced to half the quantity.
Strain the liquid. Squeeze out the liquid from the grated ginger to get all the flavour in the ginger extract.
In a thick bottomed pan mix the sugar, honey, ginger extract and lime juice.
Keep the pan on a low flame.
The mixture would soon start to bubble up. [Swirl the pan once or twice but do not stir with a ladle/ spoon to avoid the sugar from clumping]
As it slowly starts to thicken, drop a little bit of the syrup into the cold water. Remove and check the 'texture' and consistency of the sugar - it starts off with a soft ball stage [where it is soft and malleable] , moving on to a hard ball stage and finally the 'hard crack' stage. In the hard crack stage - a couple of seconds after removing from the water, the sugar strand 'breaks with a snap' and is very brittle.
Remove from the heat and spoon into the dusted molds quickly. [ If using a large tray lined with parchment, drop the sugar syrup a spoonful at a time with a little gap between each candy. Or you can just make one large bark and break it into shards after it cools]
Allow it to cool for 5-10 minutes and remove from the molds.
Dust in more icing sugar/ cornflour before storing in an air tight container. [This helps to avoid, the candies from sticking to each other]
- Using a candy thermometer is a good idea for precision. I din't use one though. At the hard crack stage the candy thermometer would read 300-310 degree Fahrenheit .
- It is important to get the sugar syrup off heat at this point to avoid it from caramelizing or getting burnt.
- A lovely link explaining the different stages of sugar helped my candy making. I think you would like it too.
- Do take care while 'candy making'. The sugar syrup is super hot and may cause burns if it falls on your skin.
- It is always a good idea to keep all the necessary ingredients and equipment ready before getting the sugar syrup started.