½Craw unfiltered organic honeyantiviral and cough expectorant as well as suppressant
½Stick of Cinnamonanti-inflammatory
Pinchof Himalayan Pink SaltAffiliate (for extra mineral)
½CupPowdered Sugar (Blend about ½ cup of granulated sugar in high power blender like
Equipment:
Vitamix or Blendtec. Not needed if using candy mold)
Cookie SheetNot needed if using candy mold
Silicone Candy MoldAffiliate (Optional)
Instructions
In a heavy bottom sauce pot, boil sliced ginger in water. When it reaches boil, simmer until the liquid reduces to about ⅓ Cup. This will be the ginger extract.
In the same pot with the ginger extract, add the honey and cinnamon stick and bring to boil. Watch the pot carefully because it will bubble up. Make sure it doesn't boil over or burn and be very careful not to touch the boiling honey. It's very very hot.
Add a pinch of pink salt.
Boil until the candy thermometer reads 250°F - hard candy temperature.
If you are using candy mold, pour the honey mixture carefully into the mold. Set it aside until it's cooled and refrigerate until hardened.
If you are using the powder sugar method, spread the powdered sugar (blend granulated sugar in a high power blender) on a cookie sheet about ½ inch in thickness. Make round circles with a back of round measuring spoon, creating small craters. Basically, you are making a "mold' right on the powder sugared surface on the cookie sheet. Pour the honey inside the craters. Yes, they will not be all perfectly uniform like silicone candy molds but you'll get the shapes you create and shape you want. You can also portion out the sizes you want too.
When the cough drops are hard enough to pick up or unmold them if using the candy mold, roll them around in the sugar so they don't stick to each other. Store them in a glass jar in the refrigerator. I think they will last a quite awhile.