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Old Fashioned Ginger Drops
Following with my latest trend of making traditional candy here's an old fashioned recipe that young and old alike can enjoy. Ginger can be a take it or leave it kind of flavor but this candy is subtly sweet, light and chunky keeping the ginger from being too overpowering. The key to getting this candy just right is being patient and accurate with the temperature.
Ginger can be used for calming the stomach and other great health benefits. Putting it in candy form makes it all the more appetizing and helps the medicine go down, so to speak. Try this recipe for a home remedy or just a taste of something different.
- 3/4 Cup milk
- 2 cup sugar
- 1 Cup brown sugar
- 2 Tbs light corn syrup
- 2 Tbs butter
- 1 tsp vanilla
- 1/4 lb. candied ginger, chopped
- Rinse the candied ginger thoroughly to wash off the sugar. Lay it on a paper towel to dry.
- In a large heavy-bottomed saucepan, bring milk to a boil.
- Remove pan from heat and stir in sugar and corn syrup until dissolved.
- Cover pan and continue cooking 3 more minutes.
- Remove lid and stir occasionally until the temperature is 234 degrees Fahrenheit on your candy thermometer.
- Stir in butter when the mixture is the right temperature. When the butter is completely combined remove from heat and let cool to 110 degrees.
- When mixture is the right temperature beat it until it begins to thicken.
- Add vanilla and chopped ginger. Mix well.
- Pour candy onto a cake pan as evenly as possible. Cut the candy into squares once cooled.