Homemade Ginger Chews: A Simple Stovetop Recipe
Fresh ginger, sugar and a little patience give you a tin of soft, fiery chews to tuck into a bag or pocket. Here is how to make them, how to handle hot sugar safely, and what ginger can and cannot do.
A good ginger chew is soft, a little sticky and surprisingly hot. Shop-bought versions are popular for long car rides and flights, but you can make your own at home with fresh ginger root, sugar and a pan.
Homemade chews let you decide how fiery they are and what goes into them. They take about 45 minutes of cooking plus time to set, and you will want a sugar thermometer for the best result. Think of them as a spicy sweet, not a medicine.
Why make your own
Ginger is native to the warm parts of Asia, and NCCIH notes that its underground stem, the rhizome, is used both as food and for health purposes. Sugared and candied ginger are made in many countries, and a chew is simply a soft, cooked version of that idea.
Making them at home means you control the heat. More ginger, or a longer simmer, gives a stronger bite. You can also skip the coating of extra sugar, wrap each piece in paper and keep a few in your bag for when you fancy something warming.
Soft Ginger Chews
You need
- fresh ginger root, peeled and finely grated100 g (3.5 oz)
- water300 ml (1 1/4 cups)
- white granulated sugar200 g (1 cup)
- light brown sugar100 g (1/2 cup packed)
- butter, or coconut oil for a dairy-free version30 g (2 tbsp)
- salt1 pinch
- lemon juice1 tbsp
- extra sugar for coating, optional2 to 3 tbsp
Method
- Line a 20 x 10 cm (8 x 4 inch) loaf pan with baking paper and brush the paper lightly with oil.
- Simmer the grated ginger in the water, partly covered, for 15 minutes. Strain through a fine sieve, pressing hard on the pulp. Measure the liquid and top up with water if needed to make 175 ml (3/4 cup).
- Pour the ginger liquid into a deep, heavy pan. Add both sugars, the butter and the salt. Stir over medium heat until the sugar has dissolved completely.
- Clip on a sugar thermometer and stop stirring. Let the mixture boil, swirling the pan now and then, until it reaches 121 °C (250 °F). This usually takes 15 to 25 minutes.
- Take the pan off the heat and carefully stir in the lemon juice. It will bubble up, so keep your hands and face back.
- Pour into the lined pan and leave at room temperature for 1 to 2 hours, until firm but still slightly soft.
- Lift it out using the paper, cut into small squares with an oiled knife, and toss in the extra sugar or wrap each piece in a twist of baking paper.
Tips
- For softer chews, stop at 118 °C (244 °F). For firmer ones, go to 124 °C (255 °F).
- No thermometer? Drop a little syrup into cold water. It is ready when it forms a firm ball that holds its shape but still squashes between your fingers.
- Store in an airtight container in a cool, dry place for up to 2 weeks. In humid weather, keep them in the fridge so they do not turn sticky.
- Soak the sticky pan in hot water after use so the sugar melts away.
Working safely with hot sugar
Cooked sugar gets much hotter than boiling water, and it sticks to skin, so a splash can cause a serious burn. Use a deep, heavy pan that is at least three times the volume of the mixture, because it bubbles up as it cooks. Keep children and pets out of the kitchen while it is on the stove.
Never taste the mixture from the spoon or touch it with your fingers until it has fully cooled. Have a bowl of cold water nearby for the cold-water test and, if you do get a splash on your skin, hold the area under cool running water straight away.
What the evidence says
Ginger has a real research record for nausea, but it is narrower than many people think. NCCIH says research shows ginger may help with nausea and vomiting in pregnancy. For travel sickness, it says most studies have not found ginger helpful, and it is uncertain whether ginger adds anything to standard treatment for nausea from chemotherapy.
Memorial Sloan Kettering credits ginger's effect on nausea to natural compounds called gingerols and shogaols. NCCIH points out that most studies tested ginger supplements, not foods. A homemade chew contains an unknown and fairly small amount of ginger, plus a lot of sugar, so enjoy it as a treat and do not rely on it to treat any condition.
Questions people ask
Why did my ginger chews turn grainy?
Sugar crystals formed, usually because the mixture was stirred after it started boiling or a few undissolved crystals stayed on the side of the pan. Dissolve the sugar fully before boiling and then only swirl the pan.
Do ginger chews help with travel sickness?
Many people like them on journeys, but NCCIH says most studies of ginger for motion sickness have not found it helpful. If travel sickness is a real problem for you, ask a pharmacist about other options.
Can I use ground ginger instead of fresh?
Fresh ginger gives the best flavor and texture here. Ground ginger tends to make the chews gritty and dull in taste, so it is better kept for baking.
Sources
- Ginger: Usefulness and Safety — NCCIH
- Ginger (About Herbs) — Memorial Sloan Kettering Cancer Center
This article is for general information only and is not medical advice. Herbs can interact with medicines and health conditions. Talk to a doctor or pharmacist before trying a herbal remedy, especially if you are pregnant, breastfeeding, giving it to a child, or taking any medication.
