Pure Cane Sorghum and Ginger Candy
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- 1 c Bourbon Smoked Sugar
- 2 TBS Pure Cane Sorghum
- 3 TBS freshly grated ginger
- Tapioca Starch
Level of difficulty Average
Cost Average budget
Carmelize the sugar in a medium-sized sauce pan. Add the Pure Cane Sorghum and ginger. Allow the mixture the bubble, but do not let it burn or bubble over than pan. On a baking sheet lined with wax paper, pour tapioca starch on the paper (1/8-1/4 inch thick). Pour the hot candy on the starch. As the candy cools, pour the starch over the hot candy. Let the candy cool for 10-15 minutes. Cut the candy into squares and enjoy!
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