This scrumptiously spicy yet sweet candy will surely be a hit for any diehard ginger fan. All it takes is a few simple ingredients, a little patience and love for the ginger root to create this highly delightful recipe. And once you make it, there are plenty of ways to imbibe besides just popping them into your mouth. Chop them up and add them to your morning coffee, a hot cup of tea, baked goods, hot cereal, hot cocoa or savory recipes that need a little zing.
Lest we forget, just because this spicy root is covered in cane sugar does not mean all the health benefits fly out the window. They are still there. These little morsels of heaven will help to combat nausea, the common cold, the flu, muscle pain, menstrual pain, cholesterol, infections and help aid in digestion. These natural benefits become even more powerful with the addition of full-spectrum cannabinoids. The choice of kief is left up to you but I would recommend strains that possess earthy or sandalwood flavonoid and terpene profiles to best match the flavors of the ginger. Some of my favorites would be Headband, Hashplant, Harlequin, Powerplant, Burmese Kush or Mandala #1.
MISE EN PLACE:
1 large ginger root (1 cup worth)
1 ½ cup water
1 gram kief of your choice
1 cup cane sugar
1/2 cup sugar for dusting
1. Decarboxylize: Preheat your oven to 220 degrees F. Take a baking sheet and line it with parchment paper that will not burn in the oven. Very carefully sprinkle the kief onto the sheet making sure that it is evenly disbursed. Place the baking sheet into the oven uncovered and heat for 25 minutes. Pull the baking sheet from the oven, and let it cool completely. Be very careful when removing it from the pan.
2. Clean the ginger and remove the skin. Using a knife or mandolin cut the ginger into slices.
3. Add 1 cup of cane sugar and 1 ½ cups of water to a small sauce pot. Stir the mixture with a wooden spoon while bringing it up to a boil.
4. Add the ginger pieces and boil for 5 minutes then drop to a simmer. Cook this mixture for 35-40 minutes until ginger is translucent and the water has reduced.
5. Strain the ginger and place onto a wire rack to cool for 2 hours. Pour the reduced ginger water, which is now a simple syrup, into a glass jar and let cool. When the syrup has completely cooled, close the jar and store in the refrigerator. You can use this ginger simple syrup for drinks, coffee, tea or as a tonic.
6. After two hours, divide the kief into four servings of 0.25g and divide the ginger into four ¼ cups. Take 1 serving of kief and add it to a bowl. Roll ¼ of ginger around until all of the kief coats the pieces. Now add enough sugar to the bowl to coat the pieces again. Return to the wire rack. Repeat the steps with each serving of kief and ginger. Be sure to put each ¼ of ginger into separate areas of the rack to ensure 4 servings.
7. After two more hours add more sugar if the ginger pieces are still wet. Cure the candy for 24 hours on the wire rack. Place each ¼ cup of kief crystallized ginger into bags for individual servings. Enjoy!
What kind of edibles do you enjoy? Let us know in the comments below.