Honey Ginger Caramels
Recipe type: Sweet Treat
Prep time: 
Cook time: 
Total time: 
  • 2 cups water
  • 85g piece of ginger
  • ½ cup honey
  • ½ cup rapadura sugar
  • 60g butter
  • Candy thermometer
  1. Peel and grate your ginger, then place it in a saucepan with 2 cups water. Bring to the boil then simmer for approx. 25 minutes, or until mixture has reduced by half. Strain ginger out and keep the liquid.
  2. Meanwhile, grease a small loaf tin and line with baking paper (greasing the loaf tin will help the baking paper sit flat).
  3. Rinse your saucepan and return your ginger-liquid to the saucepan; you should have about 1 cup of liquid (if you have less, add water to make it up to 1 cup). NOTE: You need to use a saucepan that is at least 3L capacity as the syrup will bubble up quite a bit.
  4. Add honey and rapadura sugar, and heat on high until the syrup reaches 130 degrees Celsius (or the hard ball stage tested by the cold water drop method).
  5. Immediately take the pan off the heat and quickly stir in the butter.
  6. Pour syrup into lined loaf tin and leave to set for at least 2 hours (fridge or room temperature is fine).
  7. When firm, turn caramel slab out onto a chopping board. Run a sharp knife under hot water and use the wet knife to cut your caramel into cubes. Note: If you set your caramel in the fridge, allow to return to room temp before cutting.
  8. Wrap each piece individually in baking paper and store in an airtight container in the fridge for 2 months.
Recipe by Homemade, Healthy, Happy at http://homemadehealthyhappy.com/2016/08/honey-ginger-caramels/