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5 from 5 votes

Homemade Ginger Chews

These homemade ginger chews are great to settle a yucky tummy - they are made with simple ingredients that come together quite fast!
Course Snack
Cuisine American
Keyword ginger, chews, candy, homemade
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Sheryl


  • Candy thermometer
  • Parchment paper


  • 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


  • 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, vanilla extract 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.


Adapted from Growing up Herbal