Estimated reading time: 4 minutes
Homemade ginger candy is one of those timeless remedies for cold and flu symptoms. It's simple, delicious, and surprisingly powerful. Ginger is great for calming a sore throat, easing congestion, and supporting the immune system. It’s also a digestive aid, helping to reduce nausea, bloating, and discomfort after meals. With its warming and antimicrobial properties, ginger candy is great to have around during flu season.
This particular recipe comes from the YouTube channel Rajshri Food, which has lots of practical and health-conscious cooking tutorials. It’s easy to follow, requires just a few ingredients, and produces a batch of candy that can keep for months. You can learn how to make it below.
Want to save this post for later? Click Here to Pin It On Pinterest!
Ingredients:
- 250 grams fresh ginger (not young ginger)
- 150 grams caster sugar
- Juice of ½ lemon
- 1 teaspoon salt
- Water (enough for boiling)
Instructions:
1. Peeling and Slicing the Ginger
- Scrape off the skin from the ginger using a spoon or peeler. Avoid using young ginger, which is too tender for this recipe.
- Rinse thoroughly.
- Slice the peeled ginger into thin, even pieces that are about 1/8 inch thick. A mandoline slicer makes this quicker and more uniform.
2. Boiling
- In a pot of boiling water, add the juice of half a lemon and 1 teaspoon of salt.
- Add the sliced ginger and stir.
- Reduce the heat, cover, and let it simmer for 30 minutes. This softens the ginger and removes some of the harsh bite.
- Drain the water but don’t throw it out. It can be used to make herbal or green tea.
3. Crystallizing the Ginger
- Place the boiled ginger slices in a heavy-bottomed pan.
- Add 150 grams of caster sugar.
- Let the mixture sit for 3 to 4 hours so the sugar starts to absorb into the ginger. (Optional: refrigerate overnight for deeper infusion.)
- Cook the ginger and sugar over medium heat, stirring frequently.
- Continue stirring as the sugar turns syrupy and then gradually dries out, forming a sugary coating on the ginger slices.
- Once the sugar has crystallized and returned to a dry texture, turn off the heat.
4. Cooling and Storage
- Spread the candy on a plate to cool completely.
- Store in an airtight container. These candies will keep for 4 to 6 months at room temperature.
Final Tips
- Enjoy 1 to 2 pieces a day during cold season to soothe your throat and support digestion.
- Add to tea or hot water for a quick ginger infusion.
- For extra heat, sprinkle with cayenne before cooling.
Like this post? Don't Forget to Pin It On Pinterest!
You May Also Like:
