1/4 Cup Double-Strength Brewed Chamomile Tea
1 Teaspoon Ginger Extract, or brew some fresh ginger along with your chamomile tea
1/4 Cup Raw Honey
1/2 Cup Sugar
Powdered Sugar for dusting
In a small saucepan, add all ingredients except powered sugar and set heat to medium. Stir until sugars dissolve. Using a candy thermometer, slowly bring the mixture to 300 degrees, also known as Hard Crack stage in candy making.
This will take about 20 minutes, but it will scorch just as quickly if left unattended or forgotten. Also note, it will foam quite a bit, so make sure your saucepan has tall walls.
Once it reaches Hard Crack stage, remove from heat and let set for a few minutes until the foam has decreased. Pour into small silicone molds and let harden completely. You can speed up this process by placing in the refrigerator.
Once hardened, remove from molds and dust with powdered sugar to prevent them from sticking together.
I store mine in the fridge and they will last about 2 weeks.