|100 g||fresh ginger|
|180 ml||heavy cream|
|flaky salt for garnish|
Chop ginger. Line two baking sheets with parchment paper and arrange candy wrappers over them.
In a medium saucepan, slowly warm heavy cream until it just comes to a boil. Remove from heat and add chopped ginger; cover and let steep for 30 minutes. Strain cream to remove ginger.
In a heavy-bottomed saucepan with high sides, combine heavy cream, honey, and sugar. Bring to a slow boil over medium-low heat, stirring occasionally. Allow to boil for approx. 30 – 40 min. or until the mixture reaches 120°C/250°F.
Remove from heat and stir in butter and orange zest.