How to Make Your Own Chewy Ginger Candies 

Cooking IS magic! ✨ So the music matches 😋

You're welcome! I'm glad you found it too 😉 I hope it will be useful 🤗

I'm so glad you liked it!☺️

I'm gonna use canna-sugar made from Gossling 151 Dark Rum that's infused...

What did you infuse the shatter with for this recipe? :0

@@ladydaydream555 just mixed it thoroughly into the ginger chews. Nothing fancy. Got the job done though.

Thank you for your kind words!🤗

Thanks for pointing it out 😉 Yes, I know this trick. Another trick is to use refined vegetable oil, but I rarely use it.

You are welcome! 😎 Let me know if you have more questions.😉

Thank you! I'm so glad you like it!😊

I'm so glad you like it!☺️

Thank you for your kind words 😊 Please let me know how it'll turn out 😉

Thank you for your kind words 😊 Please let me know how it turns out 😉

Ok

You definitely should! 😜

Thank YOU for watching!🤗

Thank you for your kind words 😊 Please let me know how it went 🤓

You are welcome 🤗

Thank you for your kind words ☺️

You are welcome 🤗 Thank you for your kind words 😊

Thanks! I had to try hard to find the right music. And I'm glad that I managed to do it. 😏

Thank you! Welcome to our channel! 😉

These are my favourite candies! Liked and subscribed!

Thanks for the kind words😊 and the question! As for long stirring spoons, I bought these spoons so long ago that I don’t remember where unfortunately 😔.

Thank you for your comment! ☺️ Agave syrup will probably work. I'm not sure about the flour. But you should still try it anyway. Please let me know in the comments how it turned out for you.

Thanks for the question! Yes, you can use any syrup, but the result may vary slightly. For example, I tried using corn syrup in this recipe and there was almost no difference.

Thank you for your question! No, you don't have to use mint at all 😉 You can also experiment and add your favorite spices and herbs.

I haven't tried using ginger juice myself, but I think it would be quite suitable for this recipe. The total volume of liquid should be as indicated in the recipe, but you can adjust the ratio of ginger juice and water to your taste.

Thank you for your kind words! ☺️

Thanks for the question! Yes, tapioca starch makes candies less sticky. Otherwise, they would be almost impossible to cut and difficult to store. Tapioca starch can be replaced with any other starch, but I like tapioca the most.

@@EvergreenHedgehog Thank you :)

You are welcome 😉

Thank you 😉

Thanks for your question! Yes, there is such a way. Pour ice water into a glass and drop one drop of hot syrup into the water. Remove a drop of syrup from the glass and squeeze it with your fingers. If the syrup is ready, then the drop will be plastic, like chewing candy. This method is not very convenient, because you have to do all this very quickly so that the syrup does not have time to overheat or burn.

@@EvergreenHedgehog Thanks alot for replying! Youre honestly my favorite RU-vid cooking channel! Wish you lost of good luck with your future recepies! 🤗

Thank you for your kind words ❤️ P.S. Please be careful, the syrup is very hot and can cause burns.

Thank you for your question! Any syrup will do. It might change the flavour, but nothing drastic.

To make a hard candy, you need to take sugar and liquid in different proportions and increase the heating temperature of the syrup. You can experiment with the recipe without syrup by changing the amount of sugar and adding a little more liquid.

Try using starch. Rice starch is an option. You can try other types of starch.

Thank you for your kind words ☺️ As for tapioca starch (also called tapioca flour), it is fairly common. I've seen it in many large chain stores, iHerb, Amazon. If you don't have the opportunity to buy tapioca starch, then I suppose you can replace it with any starch of your choice. 🤓

You could probably get it at any local asian store in your area. I grew up with it around our house. My mom's always used it for all kinds of asian desserts. That's really the only place we've ever gotten it from.

Thank you ☺️

Thank you for your question! Technically you can do this. You can experiment with different juices and fruits (like mango).😉

Thank you for your question! This is a regular collapsible silicone food storage container. I just don't unfold it to pour the syrup: it's more convenient that way. Look for them on Amazon, they're definitely there.

@@EvergreenHedgehog thanks so much! And for the fast reply!

You're welcome 😉

Thank you for your question! Sure you can. But please keep in mind that the result may be slightly different. It will depend on the type of honey. You may need to adjust its amount.

@@EvergreenHedgehog Thank you soo much for answering! Other channels just never answer the comments, idk if they even read them... and thank you again I really appreciate all your work!

Thank you for your kind words 😊

Thank you for your kind words 😊

Evergreen Hedgehog Yes me and my boys are ready🎃

Can you use honey instead of sugar?

@Darren Wolf I think it's better to use honey instead of syrup.💁You can try changing the proportions of sugar and honey by 1/1. But I can't vouch for the result. For this recipe, I tried 5 times with different proportions and different types of syrup and sugar until I got the result I wanted. But sugar has always been in my recipe.

Thanks for the question! Yes, you can substitute Jerusalem artichoke syrup with any syrup of your choice.

how about molasses? Or honey? Would that work? Is the syrup critical to getting the “chewiness”, or does that depend on the final temperature only? Thanks!

Thank you for your question! I have not tried making these chews with molasses. But you can use honey if you are not worried that it is not vegan. And that many people prefer not to heat honey much since it is believed that it loses its beneficial properties. During my experiments, I've made this candy without syrup and didn't like its texture as a result. But this is my personal preference. But, for example, hard candy can be made without syrup, but with different proportions of ingredients and cooking temperature.

Thanks for the question! You can use any syrup you have on hand. For example, date syrup. The result may differ slightly, but I don’t think it will be significant.

Thank you!

Thank you for your question! I store them in an airtight food container in the refrigerator. The candies can be stored for several months.🤓

@@EvergreenHedgehog thanks for replying so fast!

You're welcome 🤗

Jerusalem artichoke syrup, also known as topinambur syrup or sunroot syrup, can be purchased in many stores (I've seen it on Amazon for example). You can also try to replace it with another syrup, but the advantage of Jerusalem artichoke is that it contains inulin.

I was wondering the same thing. Definitely won't be ordering it from Amazon so I'll have to keep my eyes open.

This syrup is actually quite common. Only it has so many names! Jerusalem artichoke, sunroot, sunchoke, topinambur, earth apple...🤦🏻‍♀️ Because of this everyone is confused 😂

Can used honey???

Thank you for your question 😉 I think it is possible to use honey, but I have not tried making this recipe with it. 🤔

Thank you!😊

You can replace tapioca with any other starch. But tapioca is my favorite for this recipe.

Yes, this recipe is very messy 🤣. You need to have a lot of patience, especially when all the dishes need to be washed from the syrup. In this case, it is best to boil water in a saucepan and the syrup can be easily washed off.

Thank you for your question! You can replace Jerusalem artichoke syrup with any syrup of your choice.🤓

@@EvergreenHedgehog thank youuu...love regards fron Indonesia 😍❤

You are welcome!😉

Good question! I guess it depends on how much coconut oil you want to add. 🤔 I have not seen such an option anywhere else. It will be interesting to experiment.😉

I infused this recipe using decarbed shatter and it worked great. You could probably get pretty good results using something like distillate or really any decarbed concentrate. I don't think I'd want to add coconut oil though!

@@vorg7558 would love to know your recipe. at what point did you infuse and curious how you emulsified given the stickiness when it reaches the correct temp

As healthy as it can be, given this amount of sugar.🤔

Thank you for your question! You can try replacing syrup with honey. The amount is approximately the same, depending on honey. I do not recommend replacing sugar completely with honey, as I cannot guarantee the result.

Thank you for your question! Any syrup will do. Jerusalem artichoke (also known as topinambur) syrup is just my favorite.

@@EvergreenHedgehog this to not possible out here 🙄🙄🙄🙄😭

If you have no way to use syrup, try increasing the amount of sugar and liquid (2 parts sugar to 1 part liquid) to make up for the missing 1/4 cup of syrup. I must warn you that I have not tried this recipe without syrup and my suggestion is purely theoretical. If you decide to try this recipe without syrup, please let me know if it turned out well.🤓

@@EvergreenHedgehog hey dear. Sure I wud try this and double sure wud let u know how it goes. Thank you so much again. First time on you tube... Such prompt messages... Wow I'm shocked... Even drs don't reply back!!!! May you go way ahead in life with your dreams and passions

Thank you very much for your kind words!☺️

In theory, yes, the temperature should be raised. But then the candies must be poured into small individual molds at once. Otherwise, you won't be able to cut them later. But I have not tried this particular recipe for making hard candies. Therefore, I cannot indicate yet what temperature of the syrup should be to harden after cooling. I need to experiment.

@@EvergreenHedgehog ty for your reply!!

You're welcome 😉 I was thinking some more 🤔 and I suspect that for truly HARD candies I'll have to change the recipe proportions. I think the liquid should be half as much. As a result, I have a new recipe at work 🤓

@@EvergreenHedgehog for hard candy will be hot and pliable so you can still cut it and wrap them quick enough before they go hard.

Mainly for flavor. An extract can be added instead of fresh mint. You can replace the mint altogether with any spice you like.

Temperature does affect the thickness of the syrup. In theory, you could end up with hard candy if you bring the syrup to a higher temperature. But, as far as I know, the hard candy recipe has slightly different proportions of ingredients (less water, if I'm right).

Inulin is a type of fermentable fiber that is found naturally in the roots of many foods, such as whole wheat, onions, garlic, and artichokes, and is commonly extracted from chicory root and added to foods. Inulin is supposed to promote gut health, aid in weight loss, improve heart health by reducing cholesterol and so on.

I'm glad you liked it ☺️

Thank you! I'm very glad you like it🤗

Definitely you have great content😊

I'm trying my best 😊 My goal is that each new recipe is at least slightly better than the previous one 😉

Yes, you can 👍 You can use any syrup (even honey if you are not a vegan). Just keep in mind that different syrups have different sweetness and some have a particular flavor, like date syrup. As a result, the candies may taste slightly different. But that's the point!

Thank you for the question! 😀 The chewiness of the candies depends on the temperature of the syrup. The higher the temperature, the harder the candies. If you overheat the syrup, you can get lollipops. If the syrup is not heated enough, the candies will be too soft. At the temperature that I indicated, you get chewy candies. By the way, it is best to keep the candies in the refrigerator because at room temperature they may melt slightly. Besides, I recommend that you always wrap them in wax paper.

By the way, if you do not have a thermometer for liquids on hand and are afraid to overheat the syrup, then use this old method. Pour ice-cold water into a glass shortly before the syrup starts to boil and place it near the stove. As the syrup heats up, periodically drip the syrup from the spoon into the glass (be careful, the syrup is very hot! I know from experience 🤕). The drop will instantly cool down. Squeeze the drop between your fingers. If you are satisfied with the softness of the drop, turn off the heat and immediately pour the syrup into a prepared food container or silicone mold.

If you do not have Jerusalem artichoke syrup, then any syrup will do.

@@EvergreenHedgehog Thanks 💙

You're welcome 😉

Thank you for your question! I've kept my ginger candies in the fridge for at least 5 months. I didn't try to keep them longer, because my family ate them faster. But, as far as I know, store-bought ginger candies can last up to two years.

@@EvergreenHedgehog Hi, thanks for your prompt reply. That sounds great! I do not like hard candy, will try to make that today, thanks for sharing the recipe & method

You are welcome 😉 I wish you success. Please let me know how it went.

I wish I do😊. But no, I only make the ginger candies for my family and friends. But this recipe is very simple. It requires fairly common ingredients. With a little effort, you can cook them yourself. It just takes a lot of patience. First, you must wait until the syrup heats up to the required temperature, and then you cut the candies 😝, and these candies are very sticky.🙄

@@EvergreenHedgehog you should try to sell it . I got it at Wholefoods and is a very limited selection. I just love how healthy you make it. Wish you sold it to the public. I be you customer. I just don’t have the time to make it when I want it. But I will try to make it this weekend . I’m a nurse and I lock time most of time. 😌

Thank you for your kind words🤗 It never occurred to me to sell candies, and now I have something to think about. I wish you all the strength with your work. Be safe!❤️

This is only temporary. I'm in the process of building my own website. If you don't use Instagram, then I can give the recipe text here.

🍬 ~30 candies 🍬 🔶 Ingredients 🔶 ~ 50-60g / 2oz fresh ginger (1/4 cup grated ginger) ~10g / 0.5oz fresh mint leaves • 1 tbsp lemon juice • 3/4 cup sugar • 1/4 cup Jerusalem artichoke syrup • 2 cups water • tapioca starch • vegetable oil • wax paper 🔶 Steps 🔶 1. Grate fresh ginger root. 2. Simmer the ginger in two cups of water for about 30-40 minutes, until the water evaporates by about half. 3. Remove the brew from heat. Rub the fresh mint leaves in your palms and add it to the hot ginger brew 4. Let the brew steep for several hours, or preferably overnight 5. Prepare a small silicone / glass baking dish or food container (~10x18 cm / 4x7 in). Coat it with vegetable oil. 6. In a small pot mix sugar and syrup with one cup of brew. Bring the brew to a boil over high heat, stirring occasionally. Add lemon juice. 7. Boil the syrup over medium heat until the syrup temperature reaches 125C / 257F 8. Immediately remove the syrup from the heat and pour into the prepared dish. Do not scrape the syrup off the sides of the pot to avoid clumping. Be very careful! - the syrup is very hot and the burns from it will be very unpleasant! 9. Let the syrup cool and then put it into a fridge for a few hours. 10. Place the hardened plate on a surface sprinkle with starch, also add some starch on the plate top. Cut the plate into portions (~ 5x6 = 30 candies) 11. Wrap the candy in wax paper or foil and store them in the fridge. 📎 Notes: To remove sticky syrup from saucepans and utensils, cover them with water and boil. The syrup will instantly come off and dissolve in the water. And then you can easily wash it.

Thanks for the question. Jerusalem artichoke syrup is also known as topinambur syrup. You can replace it with any other syrup.

@@EvergreenHedgehog Thank you! I can't seem to find it on sale anywhere. The main websites I've visited all show it as "out of stock" or "unavailable at this time." Any suggestions on a good supplier?

Thanks for your kind words 😊 Spooky music is because I've made this video for Halloween 🎃 👻😋

Hey.. thank u so much for your immediate response 😀😀😀😘. First time ever from anyone on you tube 👍🏻. M subscribing to you channel.

I have a question here... What can I use instead of the artichoke syrup? Next to impossible getting it out here... N if I do, veey expensive 😁. Cud I just use honey inthe same proportion???

And foe rhe tapioca powder... Just normal icing sugar or flour wud do??? M just thinking easy n convenient 😁😁😁

AND A VERY HAPPY NEW YEAR TO YOU ❤️❤️❤️❤️😀

I did the ginger chunks version but ended up with a more filtered one. Initially I rubbed the ginger brew through a coarse sieve so that there were ginger particles in the chewy candies.

@@EvergreenHedgehog I love the stringy stuff in the ones I get from the Asian market

Try rubbing it through a sieve to get the ginger pulp into the liquid. I think it should work 🤗

Music from RU-vid Audio Library. Happy Haunts by Aaron Kenny. Great music ❤️. I'm so happy I found it!

Thank you for answering ❤️❤️

And also, your recipes are great, videos beautifully made and it's a shame you don't have more views. Hope that will change in the future :)

Thank you very much for your kind words ☺️

Well, the main ingredients here are ginger, sugar, and syrup. Any syrup will do. I personally prefer Jerusalem artichoke (topinambur) syrup. I also like mint. You can replace fresh mint with the extract. Or altogether replace mint with some kind of spice. You can try to replace fresh lemon juice with a concentrated one, just change the proportion.

I've made this video shortly before Halloween and I was in the mood for spooky. 😉

I've made these candies for Halloween hence the music 😉

Thank you 😊 I've made this recipe for Halloween.😋 That's why I chose this kind of music. For the mood.

@@EvergreenHedgehog haha ok nice!

I'm not offended 😋. In fact, I am so used to my rings that I feel great discomfort without them. When I have to knead the dough, though, I try not to forget to take them off. 🤦‍♀️

@@EvergreenHedgehog hey.. it's the same with me here 😀... For dough my rings are out... Or else they are a part of me... So alwaya on 😁

It all depends on how much hygiene and cleanliness the person making the recipe follows.. i dividually... Coz I know of pwople without any rings n all soooooooo dirty n unhygienic!!!

🤣 Actually, any syrup will do. But I usually make this recipe with this syrup. Results may vary with other syrups. P.S. It's also called 'Topinambur' syrup.