Somebody asked for ginger candy recipes on the herblist.
And, well, I've made hard candies by making a syrup, letting it simmer until the hard candy stage (or whatever it's called), and pouring the result onto baking paper. If the liquid is thick enough it'll harden into candies; if it's not thick enough the bottom and top parts will harden into crystallized syrup, and the middle bit will be a sticky sugary mess.
Here's my recipe:
Somewhere somebody said long ago that you can pre-cut this liquid into regular candy shapes before it's hardened. Ahhahhah what a joke ... or, if anybody here has managed this amazing feat let me know what sorts of tricks you used. Things get messy if you take a knife to the not-yet-hard candy. And the candy gets ugly. Think "broken-off bits of crystallized top and bottom parts sticking out of a thick sugary goo" -- yes, that's the picture.
No, what I do is, wait until the candy is completely hard, then break it into bits.
Ginger candy, I'd possibly add either lemon (or citric acid) or peppermint to that. Or cinnamon, or ...
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