Minnesota Cooking: Ginger Caramel - Making a Caramel That Can Soothe You
Use this recipe at your own risk. I assume no responsibility for any illnesses or medical issues you get by using these products. I am not a doctor. I don't know how ginger reacts with medications if you are on them. Please consult your doctor for advice.
- 3/4 cup grated ginger
- 3/4 cup water
- 3/4 cup sugar
- 1 tbsp butter
- 1 box Instant Vanilla Pudding
- 3/4 cup confectioners sugar
Here's a brief rundown of the instructions. For step-by-step pictures and a far lengthier discussion of the process, just keep scrolling!
- Peel the ginger. Grate it. Put in pan with an equal amount of water and sugar.
- Bring mixture to a boil and cook for 30 minutes. Then, add a tablespoon of butter and add a box of Jello Pudding, caramel flavor. Continue boiling until the mixture starts to form a slight ball when stirred.
- Pour the mixture onto a parchment paper covered pan on which you've placed a pile of confectioners sugar. Pour the caramel onto the sugar and let cool.
- At this point, you can form into balls or simply place the entire piece into a plastic bag and put into your refrigerator to deal with later.
Peel the Ginger
Slice the Ginger
Hardly a Chew
When I combined the ingredients and boiled them for a while, I found that they formed a soft ball. The texture is a bit stringy, but flavorful.
I thought they'd be dangerously hot, so spicy they'd make my head sweat, but, nope, just flavorful.
Trying to Find a Recipe
I looked on numerous videos and read what seemed like hundreds of recipes. Thus armed with a little information, I marched into the grocery store, determined to get something that would fulfil my current cooking fantasy.
I found a ginger root. Not a big one, just a small, four inch piece. It seemed like just the size I needed to complete my task. I went to the Jello aisle and looked through the flavors. [You see, when I make caramel rolls, I use butter and cook and serve Vanilla pudding for my caramel]
It seemed a good idea to find a caramel pudding to thicken up my ginger candy.
Ginger Candy Videos
One of the videos I watched showed a woman with a bowl of thinly sliced ginger, a bit of sugar, some water, and the main point of her demonstration was that the amount of ginger, sugar, and water was exactly the same.
So. I had about three quarters of a cup of ginger. I figured that I'd use 3/4 cup of water and 3/4 cup water in a pan, and she suggested bringing that mixture to a boil and simmering it at a low boil for 30 minutes.
The Ginger as it Boils
The ginger, as it boils, gets a clear, almost translucent appearance. This is good. The water, sugar combination started to get a little thicker.
I had initially sliced my ginger very thin into circles, but changed my mind and put it through the Salad Shooter again, this time using the grater blade. There were a few chunky chunks that seemed to be out of place and hard, so I discarded them.
After My Half Hour of Boiling Was Up
Once the initial half hour of boiling was done, I added a teaspoon of butter and dumped in a box of instant Jello caramel flavored pudding mix.
Then, I went back to stirring. It started to thicken up, the texture turning into a putty-like texture. Almost a play clay.
I had some parchment paper ready with some powdered sugar on it. I poured the ginger mixture on the powdered sugar and let it cool. It got firmer and firmer the longer it sat. I then found a zip lock bag and put the whole works, sugar and all into the bag.
Sat it on a shelf in the refrigerator to finish cooling in the bag.
The flavor was a surprisingly mild, caramel flavor with a little hint of spiciness. Not overly spicy, but not disappointing.
The texture was like those soft chews that I grew up with in the 1960s. You know what I'm talking about, don't you? Those paper wrapped Brach's candy that were in the grocery store. They were the size of a small finger, and there was a hard cream filling in the middle. Almost like a tootsie roll, but not chocolate. These ginger candies were almost like that.