by Aisling Badger, Urban Moonshine

(makes about 20 small chews)

Ingredients and materials:

2 c. water

1/4 c. shredded fresh ginger root – packed down

3/4 c. organic cane sugar

1/4 c. honey

1 oz digestive bitters

Powdered sugar for rolling

Candy thermometer

Small saucepan

Small, rectangle glass dish

Parchment paper

Ice water, for the water test


  1. Grate the ginger root and pack it down into a 1/4 c. Measuring cup. Add to the water in a saucepan and simmer until half the liquid has evaporated (about 30 minutes). Strain and set aside 1 cup of ginger decoction. Grease a small glass dish with coconut oil. Cut some parchment paper to fit the bottom of the pan and also grease it with coconut oil.

  2. Combine the strong ginger decoction, sugar, and honey and heat over high heat. You will want to watch this closely and use a candy thermometer. It will start to bubble and boil, at this point the temperature will begin to climb (it will take about 15 minutes or so). Watch it carefully, as to not burn, stirring occasionally. When the temp reaches 260 degrees, add the bitters, and stir. Then, try dropping a small spoonful into a glass of ice water. The ice water speeds up the cooling process so you can tell how soft the final product will be. Use a spoon to retrieve the candy and test it out; it should be just chewy enough where it's not runny, or hard. 

  3. Pour syrup into the greased pan and let sit for 30 minutes.

  4. Turn dish over and remove parchment paper from the bottom of the candy. You might have to use a knife to pry it out, as its very sticky! Cut into small strips, and roll, or shape to the desired size. Roll or dust a tiny amount of powdered sugar onto them and wrap in extra parchment paper for storage, or for gifts!

  5. These can be kept in the refrigerator or a sealed jar.

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