|My sleepy face, ready to eat my delicious candy|
1/3 cup fresh mint
splash of lemon juice
1 1/2 cups water
2 cups sugar
2 tablespoons corn syrup
- Take the minced ginger, fresh mint, and lemon juice and put it in 1 1/2 cups water.
- Boil it, then let it simmer for 20 minutes.
- Strain out the ginger and mint, and add water if needed to the liquid to make a cup.
- Put the liquid in a 3 or 4 quart saucepan (nonreactive material such as pyrex or steel) with sugar and corn syrup.
- Put a candy thermometer in and bring it to a boil, stirring.
- Lower the heat until the liquid is at a steady simmer, and don't stir it at all.
- If crystals form along the sides of the pan, wet a basting brush or pastry brush with water and wash down the sides with it.
- Grease a 7x10 metal pan with vegetable shortening.
- When the liquid reaches about 290-300 degrees on the thermometer, spoon out a small bit and drop it into cold water.
- If it's hard, not chewy at all, it's ready to take off the heat and pour into the pan.
- Let it cool in the pan for a bit, and when its solid enough to hold the mark, score it with a knife to make it easier to break into pieces.
- Let cool completely, remove from the pan and break up, then toss with powdered sugar so pieces don't stick together.
- Store in an airtight container in a cool place.