Candied Ginger

Name: Candied Ginger
Yield: 8 servings
Ingredients: 1 pound (450g) fresh ginger; 4 cups (800g) sugar; 4 cups (1l) water; pinch of salt

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Servings
8 servings
Course
Others

Candied Ginger

Iris Warren

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Adapted from Ready For Dessert (Ten Speed) Although I recommend using a candy thermometer, if you don't have one, simply keep an eye on the pot of ginger while it's cooking in the syrup. When the liquid is the consistency of maple syrup and the bubbles are thick, it’s done. If you're unsure if your thermometer is telling the truth, boil a pot of water with the thermometer in it. Once the water is boiling, if you live at sea level, the temperature should read 212ºF, or 100ºC.

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Ingredients

Servings

1 pound (450g) fresh ginger peeled
4 cups (800g) sugar plus additional sugar for coating the ginger slices, if desired
4 cups (1l) water
pinch of salt

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Instructions

Slice the ginger as thinly as possible. It can’t be too thin, so use a sharp knife.
Put the ginger slices in a nonreactive pot, add enough water to cover the ginger, and bring to a boil. Reduce heat and let ginger simmer for ten minutes. Drain, and repeat, simmering the ginger slices one more time.
Mix the sugar and 4 cups (1l) water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 225ºF (106ºC).
Remove from heat and let stand for at least an hour, although I often let it sit overnight. To coat the slices with sugar, gently rewarm the ginger (the syrup will drain easier if warm) and strain the ginger through a colander or strainer. Let it drain thoroughly, 30 to 60 minutes.If saving the syrup for another purpose, strain the ginger over a bowl. The ginger can also be stored in the syrup, in a jar.
Toss the drained slices in additional granulated sugar. Shake off excess sugar, and spread the ginger slices on a baking sheet or cooling rack until they’re somewhat dry. The sugar can be reused in a batter or ice cream base, or for another purpose.

Notes

Storage: The ginger, packed in its syrup, can be stored in the refrigerator for up to one year. If you’re concerned with it crystallizing, add a tablespoon or two of corn syrup or glucose to the sugar syrup at the beginning of step #3.
If tossed in sugar, the pieces can be stored at room temperature or in the refrigerator for a few months.