Ginger Honey Chews

4.11 from 186 votes

Spicy ginger gets perfectly complemented by a touch of honey to create a zesty candy chew! Clean and simple you'll love this wholesome sweet treat.

Prep Time10

Cook Time1

Chill time30

Total Time1 40

Course: Snack

Cuisine: American

Servings: chews

Calories: 15kcal

Author: Kitrusy

In a small saucepan, bring the grated ginger and 2 cups water to a low boil until 1 cup of liquid remains. Strain and remove the ginger from the decoction and return the strained liquid to the saucepan.
Add the sugar and honey to the ginger decoction and bring it to a boil, stirring until the sugar dissolves. Once dissolved, set to a low simmer and allow it to cook until it reaches the hard-ball stage (260-265°F on a candy thermometer - see note). Keep an eye on it to ensure it doesn't froth up or boil over.
Note: this part takes close to an hour to cook into a syrup on a low simmer, so have patience and don't be tempted to try to speed up the process by cooking it on a high heat since it can burn or boil over.
Once it's at the hardball stage, pour your mixture onto a tray lined with parchment paper. You don't need to spread it out, simply pour and allow it to spread on its own.
Let your candy syrup cool and rest for 30-60 minutes before dusting the surface with cornstarch and peeling it off the parchment (it should peel off in one pliable sheet). Dust the other side with cornstarch, and using a clean, sharp, starch-dusted knife or a pizza cutter, slice your candy into small strips.
Dust each piece with starch, and, if possible, individually wrap them in parchment to keep them in the best shape. Alternatively you can roll each strip into a gum drop shape. Store them at room temperature for up to 6 weeks or in the fridge for up to 4 months.

You can adjust the ginger strength to suit your taste.
- Use 2 tbsp of ginger for a very mild ginger flavor.
- Use 3 tbsp of ginger for a well-balanced ginger flavor.
- Use 4 tbsp of ginger for a strong and zesty ginger candy.
*If you don't have a candy thermometer you can use the cold water method to test your candy. Once your simmering mixture thickens and has the consistency of thick honey, spoon a teaspoonful of the mixture into a clean bowl of ice-cold water. You're looking for a blob of candy that forms and holds it's shape and can be lifted out of the water while remaining firm (not crunchy) when pressed between your fingers. If it is soft out of the water it's not ready yet, check it again in 4 minutes.