Candied Ginger Sweet Spicy Chewy (Printable version)
Transform fresh ginger root into tender, sugar-crusted slices perfect for snacking or baking.
# What you need:
→ Ginger
01 - 10 oz fresh ginger root, peeled
→ Sugar Syrup
02 - 2 ½ cups water
03 - 2 cups granulated sugar
→ For Coating
04 - ½ cup granulated sugar
# How To:
01 - Slice the peeled ginger into thin, even rounds about ⅛-inch thick.
02 - In a medium saucepan, combine the sliced ginger and water. Bring to a boil, then reduce heat and simmer for 35–40 minutes, until the ginger is tender.
03 - Drain the ginger, reserving ¼ cup of the cooking liquid.
04 - Return the ginger to the saucepan with the reserved cooking liquid and 2 cups sugar. Bring to a gentle boil, stirring frequently. Simmer uncovered over medium heat until the syrup thickens and almost evaporates, about 20–25 minutes, and the ginger becomes translucent.
05 - Using tongs or a slotted spoon, transfer the ginger pieces to a wire rack set over parchment paper. Let cool for 10–15 minutes.
06 - While still tacky, toss the ginger slices in the remaining ½ cup sugar to coat. Shake off excess sugar.
07 - Allow to dry completely at room temperature for at least 1 hour.
08 - Store in an airtight container at room temperature for up to 2 months.
# Expert Advice:
01 -
- Makes your house smell incredible while it cooks
- Infinitely better than store-bought versions
- The leftover syrup is liquid gold for cocktails and tea
02 -
- The ginger will seem very soft after the first boil but firms up beautifully during the candying stage
- Do not walk away during the final syrup reduction or it will burn quickly
03 -
- A mandoline makes perfectly even slices if you have one
- Let the ginger cool completely before packaging or it will stick together