Instructions

1. Create the Ginger decoction. In a medium-sized pot, add the grated ginger and water and allow to simmer until approximately half the water has evaporated – not more than that). Strain and keep 1 cup of the decoction for the ginger chews (this should take approx 10-15 minutes)
2. Grease a small baking dish with coconut oil or cooking spray and set aside.
3. In a clean, medium-sized heavy bottomed pot, add the ginger decoction, the sugar and glucose syrup and stir over low heat until the sugar has dissolved.
4. Turn the heat up to medium and bring to a gentle simmer. Avoid stirring.
5. Using a candy thermometer, keep an eye on the temperature – allow the mixture to heat up to 121 degrees Celsius or 250 degrees Fahrenheit. Once it has reached that temperature, remove immediately and pour into the glass dish. If you prefer a hard sweet / candy that snaps in half, the temperature needs to go up to 149°C or 300°F – I feel like hard sweets are safer for ones teeth!! Chewy sweets love sticking to teeth and pulling them out! So either way, just suck on the sweets, no chewing and you should be all good! 🙂
6. Once the mixture has cooled slightly, peel it out of the baking dish and using a sharp knife (you can warm it in water) slice the chews into bite-sized strips.
7. Mix the cornflour and icing sugar together and sprinkle over the ginger chews. Store in an airtight container.