How to makeginger candy using 2 ingredients. A sour patch candy for adults that you can eat as candy, add to cookies or ice cream, or use to calm nausea or upset stomach.
Peel dry ginger using back of spoon. Get all the peel off. Slice the ginger into coins or slices. Depending on your ginger shape, you'll probably get some odd shapes.
Soften ginger
Put the chopped ginger in a pot, add 2 cups of water, enough to cover the ginger, and bring the pot to a boil, about 5 minutes. Reduce heat, partially cover the pot to allow steam to escape, and let ginger simmer for another 25 minutes.* Pro tip: Add water throughout the simmering if too much ginger becomes exposed.
1 ½ cup fresh ginger, peeled and sliced, 2 cups water, 1 teaspoon lemon juice
Drain the ginger into a strainer set over a bowl so you can capture the liquid. Refrigerate the liquid as a ginger juice to use to ease stomach aches, or to make ginger tea with. Return the ginger to the empty pot.
Sweeten ginger
To the ginger in the pot, now add only 1 cup of fresh water, the sugar, and vanilla.
1 ½ cup fresh ginger, peeled and sliced, 1 cup cane sugar, ½ teaspoon vanilla, 1 cup water
Bring the pot to a boil, about 5 minutes. Reduce heat, partially cover the pot to allow steam to escape, and let ginger simmer for another 25 minutes or until the liquid is basically gone. Lift the lid and stir off and on, and don't let it burn.
Drain the ginger slices and spread them on a dish to cool and dry for an hour before coating them with sugar.**
Coat the candied ginger
Coat the slices in sugar.*** Use a fork and lower each piece into a bowl or sugar, or just dump the lot into the sugar and pick each piece out individually, shake and line on a parchment-lined baking sheet and allow to sit at room temperature until completely cool.
½ cup sugar***
Store in a dry, airtight container at room temperature or refrigerated for 2 months.
Video
Notes
Do not wash the ginger before you peel it. Cut ginger as thin as you can, even ⅛ inch.Change the water for the second boiling to be sure the ginger isn't too sour.*The first simmering for 30 minutes is vital to reduce the burning flavor of the ginger in the final candy.**Be sure ginger slices are cool and sticky but not wet before dipping them in sugar or the coating could melt.***Dipping in cane sugar with large granules, such as organic cane sugar, will be prettier at first but will melt faster over 24 hours. Dipping in granulated sugar - think Dominos - will be more powdery in appearance but will stay dry and granulated on the candy longer over time.