Minnesota Cooking: Ginger Caramel - Making a Caramel That Can Soothe You

Updated on February 10, 2017


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!


  1. Peel the ginger. Grate it. Put in pan with an equal amount of water and sugar.
  2. 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.
  3. 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.
  4. 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.

Cook Time

Prep time: 30 min
Cook time: 45 min
Ready in: 1 hour 15 min
Yields: 2 cups of ginger caramel

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

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.

Cast your vote for Ginger Caramels


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    • MsDora profile image

      Dora Weithers 13 months ago from The Caribbean

      I like ginger anything starting with the scent. Thank you for the recipe and the picture demonstrations.