We need this set of products: sugar, honey, ginger root, clove buds, lemon and water.

The ginger root length of 2-3 cm, cleaned, cut into thin plates. In a saucepan with a thick bottom pour the sugar, add the water, chopped ginger, juice of 1/2 lemon and cloves*. *You can grind the cloves in a mortar into powder, but then it will need a half - 2 things

Put on the fire heated and when sugar melts, add the honey

Cook over medium heat, stirring occasionally. The mixture will be much foaming

Prepare the powdered sugar and the baking paper, on it we will form our wholesome candies. Cook until the sauce thickens and the characteristic caramel color. If you drop the caramel on the baking paper, then a drop will not spread, and after cooling it will harden.

Remove ginger and cloves. A teaspoon spread the caramel on the parchment in small circles. Liberally sprinkle with icing sugar. After cooling the candies easily away from the paper. Before bulking lollipops in one container, check to see whether they stick to each other because the content in the recipe of honey and large quantities of liquid caramel may remain soft and in a few hours, the candies will stick. If the caramel still remained soft and has not hardened, it's okay, you can roll it in balls, again sprinkled with powdered each ball and wrap in parchment or plastic wrap.