Candied Ginger Recipe
Homemade has a MUCH fresher, more vibrant flavor than store-bought. This candied ginger will bring your baking to life and it's fabulous just to snack on!
Equipment
Ingredients
- 1 pound fresh ginger root , preferably young/smaller roots, sliced about 1/8 inch thick (by hand or use a mandolin - it's much easier)
- pinch of salt
- 2 cups white granulated sugar
- extra sugar for coating
Instructions
- Place the sliced ginger in a medium pot and cover with water. Bring to a boil and simmer for 30 minutes. Reserve 1/2 cup of the ginger water and then drain the ginger slices.
- Place the sliced ginger back in the pot with the reserved ginger water, sugar and pinch of salt. Bring to a boil, reduce the heat to medium, and simmer uncovered for 35-40 minutes or until the temperature on a candy thermometer reads 225 degrees F.Drain the ginger in a colander over a bowl to catch the syrup (see Note).
- Lay out the ginger slices on a cooling rack over a cookie sheet, separating the slices the best you can. Let cool for 2 hours (you want them sticky but not wet so that the sugar will adhere without dissolving).Toss the ginger slices in a bowl of sugar so they are coated all over. Place the ginger slices back on the cooling rack to sit overnight. Note: If you're in a very humid area you can dry the candied ginger in a food dehydrator or in the oven set to the lowest temperature (you may need to crack the oven door open.)
- Store in an airtight container in a dark, cool place. Will keep for several months. It can also be frozen for at least 6 months.This makes roughly 2 cups of candied ginger.
Notes
This recipe makes a delicious byproduct: Ginger Simple Syrup! Add a teaspoon or two to your drinks for a refreshing ZING!
Nutrition
Calories: 206kcalCarbohydrates: 52gProtein: 1gFat: 1gSodium: 8mgPotassium: 236mgFiber: 1gSugar: 51gVitamin C: 3mgCalcium: 10mgIron: 0.4mg
Tried this recipe?Let us know how it was!