• Use a heavy bottomed pan over a med heat (I use 4 out of 6) put all the ingredients in at the start, put the thermometer in the pan& turn on the heat.
• Watch carefully, stirring regularly, until it gets to just below the ‘hard crack’ line. Remove any bits of ginger beforehand.
• Pour the honey into a jug to avoid it burning, then into moulds, & set in the fridge before wrapping in baking paper & storing in a jar in the fridge.
** If the temperature rises even 1 degree over the ‘hard crack’ line they will burn, so be careful!
