Ginger caramels

Желирани джинджифилови бонбони2 1024x682 Ginger caramels

Ginger caramels


Fresh ginger
Sugar (white or brown)
Lemon juice

 Желирани джинджифилови бонбони 22 682x1024 Ginger caramels


Peel and grate the ginger. Put it in a saucepan and cover with cold water. Bring it to a boil, then drain the water and rinse the ginger in a colander. Fill the saucepan with water a second time and bring the ginger to a boil. Reduce heat and cook for about 40-50 minutes. Let stand 10-20 minutes.

Then, drain the cooking water and rinse the ginger. Repeat cooking with a new dose of water. Boil over low heat for another 40-50 minutes. Then, rinse and drain the ginger. Chop it in a blender for a while.

Weigh the ginger mixture and return to pot. Add the same weight of sugar and the lemon juice (about 1 tablespoon of juice per 250 g of “mash”). Simmer the ginger about 60 minutes, stirring often with a wooden spoon. The caramels are ready when the mixture starts to pull away from sides of pan.

Cover a rectangular dish (of suitable size) with transparent film. Pour the ginger paste in it and spread it evenly, to a thickness of about 2 cm. Let cool and dry for 24 hours, covered with transparent film. It is ready when it no longer sticks.

Cut the ginger caramel paste into candies with a sharp and oiled knife. Then wrap each caramel in sugar.

Store the ginger caramels in a metal box.

Желирани джинджифилови бонбони 32 1024x681 Ginger caramels

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