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Most often used for culinary purposes, ginger root (Zingiberus rhizoma) also has a long history of medicinal use in China, Rome, India, and Greece, as shown in ancient medical texts.
Germany’s Commission E (the FDA of the natural world) suggests that ginger may relieve nausea from morning sickness, traveling, or even consuming too much sugar. Studies and journals¹ written about ginger widely support this².
Harness ginger’s power in these homemade ginger candies! This recipe makes soft ginger chews or hard ginger suckers!
Gentle enough for children, these homemade ginger candies can help calm, soothe, and ease the pain of indigestion or nausea within minutes. They are easy to make and will last for several weeks when stored in a cool, dry place. (If you’ve experienced gallstones, check with your practitioner before consuming ginger.)
Sugar is necessary in this recipe for it’s candy-making properties. Use organic sugar when possible. And remember, these are treats.
Making homemade candies consists of sugar, brought to and held at boiling point for a certain period of time. A candy thermometer will yield the most accurate results. You can also use the ice water method to gauge where your candy is at.
Many candy thermometers indicate these stages, but if yours doesn’t, this should help:
Softball stage is when the temperature reaches between 235° and 245°. The syrup is soft when placed in a glass of ice water, and will easily be pliable.
Firmball stage is when the temperatures reach between 245° and 250°. The syrup is more firm when placed in a glass of ice water, and will have the consistency of a packaged caramel when held in the hand.
Hardball stage is when the temperatures reach between 250° and 266°. The syrup will hold it’s form and will require some pressure to mold it. It also remains VERY sticky.
Soft-crack stage is where the temperatures reach 270° and 290°. This is most often a toffee or brittle candy texture.
Hard-crack stage is when the temperatures reach 300° and 310°. The syrup will become very brittle in ice water, and cracks when you try to mold it.
I go with the softball stage for a soft ginger chew. If you’d like to try homemade ginger suckers, go with the hard-crack stage.
At this point, I should tell you that you *can* use an organic ginger essential oil in this recipe, but it can be far more expensive than just buying a bit of ginger. For that reason, I prefer to use fresh ginger versus an essential oil.
If you have ginger essential oil on hand and want to use that, add in 15 drops just before pouring into the molds. This will help keep the properties of the oil intact as much as possible. Otherwise, the heat of cooking the candy may destroy the delicate essential oil.