Homemade Lemon Ginger Cough Drops
What you need:
- 1 1/4 cup (300 mL) water
- 1/2 cup (125 mL) thickly sliced ginger
- Juice from half a lemon
- 1 cup (250 mL) Redpath Granulated Sugar
- 1 tbsp (15 mL) honey
- 1 500g bag of Redpath Icing Sugar
Lemon Ginger Cough Drops
How to prepare:
1. Make ginger tea: Boil water with the sliced ginger. Add the lemon juice.
2. Strain the ginger tea to get 1 cup (250mL) of liquid. The liquid will be cloudy.
3. Spread the Redpath Icing Sugar on a large baking sheet, then make indents in the icing sugar using your finger to create moulds for the cough drops.
4. Pour the ginger tea into a sauce pan with deep sides and add the Redpath Granulated Sugar and honey.
5. Bring the mixture to a boil, but do not stir! Cook over medium-high heat, using a candy thermometer and bring the mixture to 300°F (150°C), also known as the “hard crack stage.” Make sure to watch the sugar mixture very closely throughout this step, as the sugar will bubble up while cooking and can spill over the sides. It will turn a dark caramel colour and become foamy as it cooks. Remove the pan from the heat as soon as the sugar reaches the correct temperature.
6. Transfer the sugar mixture to a large beaker or liquid measuring cup. It will look foamy and be very dark in colour, like molasses. Be very careful while handling the hot sugar mixture as it will be very hot and can burn you. Work quickly but carefully to pour about a teaspoon (5 mL) of the sugar mixture into the icing sugar moulds.
7. Once you've filled all the moulds, let the drops cool for at least 5 minutes. Once cooled, toss them in the icing sugar to coat them evenly so as to prevent them from sticking. Place candies in a sifter and shake to remove any excess icing sugar. Store throat drops in a glass jar in a cool dry place. Cough drops will keep well for at least one month.