Chew on ginger when I get motion sickness is one of my tested tricks to eliminate nausea. And I’m an expert in travelling to places by car, bus, plane, ferry or even horse (at some point when I was a child, happened) and ruin the trip of the people around me just because of my poor stomach.
So if you have the same problem I’ve got or you just simply like ginger and want to make something special, try this easy peasy recipe.
Also, ginger is well known as healthy food. Why? Ginger boosts appetite, reduce flatulence (yep, those baked beans), helps with tummy crumps, has anti-inflammatory properties and improves circulation. Do you need more reasons to include it on your diet? It’s aphrodisiac so improves your sexual life. So, keep chewing!
You just need…
- 350 grs. Fresh ginger
- 350 grs. Caster sugar plus some more for sprinkles
Peel the fresh ginger using a peeler making sure you get to every corner (believe me, you don’t want ginger peeling on your candy).
Then slice the ginger, not so thin, not so think, quite small but still chunky.
Place the ginger in a big saucepan, cover with plenty of water and bring to the boil.
Boil for at least one hour, partly covered with a lid.
Cooking times depend on how fresh is your ginger and how big/think chunks are so just keep an eye on it. Should be almost cooked but a little bit ‘al dente’.
Drain the ginger with a colander and then place on a food scale. (You just need to know this for adjust the amount of sugar added).
Place the cooked ginger back in the saucepan and add the same weight of sugar. (My ginger weighted 280 grs. so I added 280 grs. of caster sugar).
Add now 2 tbsp. of water and bring to the boil again. Simmer gently for 20 minutes (stirring through) or until the ginger becomes transparent and the mixture looks quite glossy. Reduce the heat (medium to low) and keep stirring until you see the ginger becoming crystallized.
Meanwhile, prepare a large baking tray sprinkled with extra caster sugar. When the ginger is done, pour it on the prepared tray and toss it around to perfectly cover the ginger pieces in sugar. (Make sure you take off any sugar lump, they’re easy to make).
You can keep it for 3 – 6 months into a sterilize jar and pick up one of these little candies anytime!