Instructions

1. Create the Ginger and Lemon decoction. In a medium-sized pot, add the grated ginger and lemon (or lemon juice) and water and allow to simmer until approximately half the water has evaporated – this should take approx. 30 mins)
2. Strain and keep 1 cup of the decoction for the cough drops (Grease a small baking dish or smooth surface with coconut oil or cooking spray and set aside.)
3. In a clean, medium-sized pot, add the ginger-lemon decoction, the sugar and glucose syrup and stir over low heat until the sugar has dissolved.
4. Now, bring mixture to a gentle simmer and avoid stirring – you can shake the pot every now and then to distribute heat.
5. Using a candy thermometer, keep an eye on the temperature and make sure it goes all the way up to 300-310°F or 148-154°C. This is the Hard Crack stage in candy cookery.
6. Once at the correct temperature, remove from the heat and drop 1 teaspoon of mixture onto greased surface and repeat this until the mixture has been used up. 
7. Allow to set. Mix cornflour and icing sugar (confectioner’s sugar) together and sprinkle over the cough drops before placing in an airtight jar.