Keep Tasty Ginger Chews on Hand for Any Occasion!
Ginger chews are multi-purpose in that they can serve as a garnish, a snack treat or something you can take when you have an upset stomach.
To make this dish you need to infuse coconut oil with ginger. This will require the coconut oil warmed but not over heated. This means heat control is very important. If you try to do this in small saucepot over low heat, you will inevitably end up having to watch it like a hawk, pulling it off the heat and staring at the candy thermometer before putting it back on.
Instead I would suggest using a double boiler; which is essentially just a metal work bowl set over a medium saucepot of simmering water. The steam from the water heats the bottom of the bowl and mitigates heat spikes. If it ever gets too hot you can simply lift the bowl off the pot of simmering water and the heat will gently reduce instead of bottom out.
You will also want to be able to measure the heat of the mixture as you go. A clip on candy thermometer will get the job done but it can sometimes get in the way while you are stirring or lifting the double boiler. An instant read infrared thermometer is easier to work with, just make sure you are stirring when you point and shoot the laser so you are getting an equal reading of the mixture and not just the surface temperature.
Medium metal work bowl
Candy or infrared thermometer
Zester or micro-plane
Standard 9 inch loaf pan
Metal board scraper or sharp chef’s knife
4 tablespoons of coconut oil
2 tablespoons of fresh ginger
½ cup of honey
½ teaspoon of stevia powder
12 drops organic ginger essential oil
1 tablespoon of lemon zest
Here is how to make Ginger Chews
Step 1: Pour roughly 3 cups of water in a medium saucepot over low heat. When the water comes to a low simmer, place the metal work bowl over top with the coconut oil.
Step 2: Wash a large finger of ginger, then peel and grate it directly into the work bowl. Whisk to combine.
Step 3: Clip a candy thermometer to the side of the work bowl or monitor the temperature with an infrared thermometer. Your target temperature is 245 degrees F.
Step 4: Hold the coconut oil and ginger mixture at 245 degrees for 20 minutes to allow the flavor of the ginger to infuse with the oil.
Step 5: While the oil is infusing, line a standard loaf pan with parchment paper.
Step 6: Add the honey, ginger oil, stevia powder and lemon zest to the work bowl and whisk to combine.
Step 7: Pour the mixture into the loaf pan and allow it to cool for 30 to 45 minutes or until the mixture starts to solidify.
Step 8: Pull the parchment paper out of the loaf pan and peel the ginger chews out from them. If you want to make standard chews to carry as snacks you can cut the chews down into small square pieces. If you are planning to use the chews as a garnish for another ginger related dish then you can use a chef’s knife or a paring knife to cut them into custom shapes.