I love ginger in all shapes and forms. I use ginger as a spice in many dishes. I love ginger ale, candied ginger and pickled sushi ginger.  Whenever we eat sushi, I become the lucky recipient of everyone’s pickled sushi ginger and I love it.

I especially love ginger with my tea.  For a recent dinner party, I prepared ginger spoons to serve with dessert and  tea. They were simple to prepare, delicious  and just gorgeous.

SUPPLIES

Ginger drops (or any type of hard candy)
Silicone Baking Spoon Mold
Hammer or heavy mallet

INSTRUCTIONS

Purchase a molded silicone spoon design baking mold  suitable for 300 degrees F heat.  I prefer one that has a thick stem for each molded spoon, since the weakest point of the molded spoon will be the piece right underneath the cup of the spoon, The thicker the spoon base and stem is, the less likely it will be to crack when unmolding.

Preheat oven to 300°F.
Unwrap candies and place in a thick zipper bag. Use a small hammer or mallet to crush the candies into small pieces.

Thickly heap the small pieces of ginger into the molds, placing the thickest amount of crushed candy right where the stem meets the base of the cup of the spoon. Make sure that the candy is layered in thick and brush the area between the spoons back into the spoon molds.

Bake at 300 for 10 minutes. Shut the oven and leave in the oven for 10-20 minutes more. Allow to cool completely before unmolding.

Voila!

VARIATIONS

Use any type of hard candy in place of the ginger drops.  Use lemon drops, butterscotch candies, peppermints or your favorite hard candy.

Use your favorite baking silicone mold to fashion candy into different shapes.  This simple technique yield extraordinary candy garnishes for desserts.

NOTES

These spoons are gorgeous when placed on a dessert buffet with assorted teas and coffee. They are spectacular served with hot apple cider, too.

If you have loose shards of crushed candy left over before or after baking these spoons, sprinkle them on top of  frosted cupcakes for a delicious surprise.