These homemade ginger chews are great to settle a yucky tummy – they are made with simple ingredients that come together quite fast!
Have you ever had Ginger Chews? They are something that you should always carry with you. They are great to settle a yucky tummy after you eat something that wasn’t agreeable. They’re even better for those who struggle with nausea.
Homemade Ginger Chews
Ginger is both sweet and spicy – and these chews are a mixture of both. Definitely a little hot – but not in a bad way. They are addictive, if you allow them to be. However, they are not something you will want to eat all the time since they are high in sugar.
Ginger is a perennial herb that thrives in most parts of southern Asia, Jamaica, Nigeria, and the West Indies. It’s wonderful for helping to support nausea, car sickness, digestion, even inflammation.
It can help support muscle pain and combat morning sickness, too.
Why Ginger?
Ginger contains chromium, magnesium, and zinc, all of which are key ingredients in maintaining healthy blood flow. It’s also been shown to help asthma by coating the airways.
They are pretty easy to make. You’ll want to make sure you have a good candy thermometer (I can recommend THIS one – it works great for us!)
Homemade Ginger Chews
Equipment
- Candy thermometer
- Parchment paper
Ingredients
- 2.5 C water
- 1/2 C packed shredded ginger root
- 2 tsp vanilla extract
- 1/4 C honey
- 3/4 C organic cane sugar
Instructions
- Grate the ginger root in a measuring cup and pack it down to 1/2 C.
- Add the ginger root to the 2.5 C. water in a medium saucepan and set the temperature on the burner to low/medium and let it simmer for 20-30 minutes or until about half of the liquid has evaporated.
- Strain the ginger, and keep 1 1/4 cup of the liquid.
- Grease a small glass dish (I used an Anchor Hocking 7x4 dish) generously with coconut oil. Then lay parchment in the dish, and grease the parchment generously as well.
- Pour the ginger liquid in the saucepan and combine the honey and sugar - stir well, and bring to a rolling boil until the temperature reaches 250-266 degrees F.
- Once the temperature starts to rise, keep an eye on the mixture - as the syrup gets thicker, the color will go darker and the bubbles smaller. Do not leave the pan unattended, as i t can burn in a matter of seconds.
- To test the mixture and determine if it's ready, grab a cup of COLD water, and drop a bit of the mixture in the water - the mixture should not be too hard but not too runny either.
- Once you believe the mixture is just right (250-266 degrees F should be perfect), turn off the stove and pour the mixture into the greased glass dish.
- Allow the mixture to cool for 30 minutes if not longer (we let ours cool a few hours!)
- Pull the parchment out of the dish and lay the chews evenly on the counter. Use a sharp knife to cut small pieces and wrap in parchment paper, twist the ends and store in a glass jar.
Notes
Have you ever tried making ginger chews? If you make these chews, let us know how they turn out!
Please leave a comment, rate the recipe and be sure to tag me on Instagram!
How long can these be stored?
Debbie, when properly stored, 2-3 years. But.. they will lose potency over time. They usually don’t last longer than a few months at my house. Hope that helps!
I just got done making these. Of course I had to ‘sample’ it as it progressed. I did add 1/2 tsp to it before the last stage of cooking…it tastes amazing! I just hope they help some with my husband’s migraines.
So glad you enjoyed them! I love ginger chews.. and I always try to have them on hand at home.
I meant 1/2 tsp cinnamon lol. And hubby says that they do work for his headaches.
Delicious! I had a lot of difficulty cutting the chews. I used coconut oil on the knife but that did not help. I ended up pulling it and making balls. Any suggestions? Thank you!
You shouldn’t have that much trouble provided you don’t go too long (with cooking) .. the longer you go the harder they will be to cut. Sounds like you managed to make it work with balls (which I would have never thought!) That’s genius actually.
Maybe throwing them in the freezer for a 15-20 min period might help cut them easier? Let me know what you think 🙂 Glad you liked them!
I’m going to try this recipe … but skip the first part … I have a juice and can extract the juice straight from the ginger root. Think it’ll work? It will likely be way stronger than a watered version … but hey, you can never have enough ginger in your life, right? 🙂
Give it a try! I do agree with you… you can’t ever have enough ginger!