Thank you for this amazing recipe! I'd like to make two suggestions for this blog and recipe. The first is to change the 1/8 tsp measurements for the nutmeg and ginger to 1/4 tsp. The second is to strongly recommend that you check your candy thermometer's accuracy in boiling water if you haven't made candy with it before. I made the mistake of not doing this and ended up with a solid 8"x8" block of tasty hard candy. (If anyone has a suggestion of what to do with it, or an elegant way to break it up, please let me know!) Second time around, I tested the thermometer and found it more than 10 degrees off. I ended up using a more accurate digital meat thermometer and double-checked by testing the candy in cold water to get to the firm ball stage. I just poured it into the pan, so I'm not sure how well it will come out. Fingers crossed!

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