Homemade Ginger Candies For Upset Tummies {soft chews or ginger suckers!}

Homemade Ginger Candies For Upset Tummies {soft chews or ginger suckers!}

Most often used for culinary purposes, ginger root (zingiberis rhizoma) also has a long history of medicinal use in China, Rome, India, and Greece, as shown in ancient medical texts. Modern medicine seems to agree. Germany’s Commission E (the FDA of the natural world) suggests that ginger may relieve nausea from morning sickness, traveling, or even consuming too much sugar. Studies and journals¹ written about ginger widely support this².

Harness ginger’s power with homemade ginger candy. This recipe makes soft ginger chews or hard ginger suckers!

Gentle enough for children, these homemade ginger candies can help calm, soothe, and ease the pain of indigestion or nausea within minutes. They are easy to make and will last for several weeks when stored in a cool, dry place. Note: If you’ve experienced gallstones, check with your health practitioner before consuming ginger.

Candy-Making Stages

If you’re wanting to learn how to make ginger chews, you’ll need to know the stages of candy making. Making homemade candies involves bringing sugar to a precise temperature for a certain period of time. A candy thermometer will yield the most accurate results for this ginger chew recipe.

Many candy thermometers indicate these stages, but if yours doesn’t, this should help:

  • Softball stage is when the temperature reaches between 235° and 245°. The syrup is soft when placed in a glass of ice water, and will easily be pliable.
  • Firmball stage is when the temperatures reach between 245° and 250°. The syrup is more firm when placed in a glass of ice water, and will have the consistency of a packaged caramel when held in the hand.
  • Hardball stage is when the temperatures reach between 250° and 266°. The syrup will hold its form and will require some pressure to mold it. It also remains VERY sticky.
  • Soft-crack stage is where the temperatures reach 270° and 290°. This is most often a toffee or brittle candy texture.
  • Hard-crack stage is when the temperatures reach 300° and 310°. The syrup will become very brittle in ice water and cracks when you try to mold it.

I go with the softball stage for this ginger chew recipe. If you’d like to try homemade ginger suckers, go with the hard-crack stage.

Use Wildly Organic's coconut syrup for the added deep caramel flavor in these candies. Utilizing fresh peeled ginger is best, but powdered ginger will work in a pinch.

Have you ever made homemade ginger candies for an upset stomach?

Sources:

¹ ryan,="" jl.,="" heckler,="" ce.,="" roscoe,="" ja.,="" dakhil,="" sr.,="" kirshner,="" j.,="" flynn,="" pj.,="" hickok,="" jt.,="" &="" morrow,="" gr.="" (2012).="" ginger="" (zingiber="" officinale)="" reduces="" acute="" chemotherapy-induced="" nausea:="" a="" urcc="" ccop="" study="" of="" 576="" patients.="" support="" care="" cancer.="" 20(7):1479-1489.

² Pillai, AK., Sharma, KK., Gupta, YK., & Bakshi, S. (2011). Anti-emetic effect of ginger powder versus placebo as add-on therapy in children and young adults receiving high emetogenic chemotherapy. Pediatric Blood and Cancer. 56(2):234-238.

Homemade Ginger Candies For Upset Tummies
Harness ginger's power with this ginger chew recipe. This recipe makes soft ginger chews or hard ginger suckers.
    Servings:32 candies
    Ingredients:
    Instructions:
    1. Melt the oil, syrup, and sugar together over medium-high heat. Stir continuously to avoid burning.
    2. Add the ginger and cook to the desired stage. Watch the thermometer closely.
    3. If using the softball stage for soft chews, line a loaf pan with parchment paper and lightly grease paper with coconut oil.
    4. If using the hard-crack stage for lollipops, prepare your sucker molds or you can make them "freehand" them by lining a cookie sheet with parchment and placing the sucker sticks on them.
    5. Pour the candy syrup into the mold. If you are free-handing the suckers, carefully pour in a circle shape over the sucker sticks. Work quickly, and be very careful of the hot liquid.
    6. Allow to cool completely.
    7. Cut soft ginger chews into 32 equal pieces. Wrap each piece in a bit of parchment paper to keep them from sticking to each other.
    8. Wrap the suckers in individual parchment paper pieces to keep from sticking together.
    9. Store in a cool, dry place for up to 4 weeks.

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