Most ginger candy recipes produce rock-hard candy. This is a simple yet delicious CHEWY ginger candy recipe made with three ingredients. It really comes in handy if you're experiencing nausea during pregnancy or otherwise.
Prep your ginger candy drying station as follows: place parchment paper on to baking sheets, then place drying rack on top of parchment paper.
Remove any dirt or lose scaly skin from the ginger (we don't bother fully peeling our ginger, but you can if you want to).
Slice ginger into 1/8 pieces using a sharp chef's knife or mandoline.
Place sliced ginger into a saucepan. Add water to a level a couple inches above the level of the ginger. Do NOT add sugar at this point. Turn heat to medium high/low boil for about 30 minutes until ginger slices are beginning to soften.
Strain ginger out of water. You can save this unsweetened ginger water to use in teas or other recipes that require ginger flavor.
Weigh your ginger so you can determine how much sugar to add during the next step, because you'll add equal amounts sugar as ginger. For instance, if you have 1 pound cooked ginger, add 1 pound sugar.
In saucepan, add cooked ginger, equal parts sugar, and enough *water to barely cover the ginger. *Instead of 100% tap water, we add 50% ginger water from previous step + 50% water. This helps intensify the ginger flavor in the final candy. If you're a ginger fanatic, you could also use 100% ginger water and no tap water.
Turn to medium heat and cook for 15 minutes, stirring regularly (every minute or so). The purpose of this step is to: a) infuse the ginger with sweet flavor, and b) further tenderize the ginger pieces.
Next, turn the heat up to high and stir constantly for about 5 minutes. The water will begin to rapidly evaporate. Do not let the mixture cook completely into a thick candy like texture or the ginger pieces will turn out hard and crunchy. Remove from heat and strain ginger pieces after about 5 minutes, and before the water has completely evaporated.
Strain the ginger and allow to cool to the point you can touch it. Save the "ginger syrup" for adult beverages or ferments.
Add organic cane sugar to large bowl. Once the ginger has cooled, toss the pieces in the sugar to evenly coat their surface. Strain the ginger out of the sugar (a spider strainer works great here). Place on to drying racks.
The ginger candy can be eaten immediately at this point, but it may take up to 3 days to fully dry on the rack. The longer it dries the less chewy it becomes as the ginger pieces lose moisture.
To store: layer sheets of parchment paper and ginger in airtight container and store in fridge. Properly stored and refrigerated, the ginger candy should last for 2-3+ months.
Chewy ginger candy https://www.tyrantfarms.com/recipe-chewy-ginger-candy-to-help-with-pregnancy-nausea/