Candied Ginger (Crystallized Ginger)
User Reviews
5
Candied Ginger (Crystallized Ginger)
Description
This recipe begins by peeling young ginger root and slicing it thinly. The slices are boiled for 30 minutes to soften and mellow the strong ginger flavor, then drained, reserving the cooking water for reuse. The ginger is simmered again in a simple syrup made from reserved water and granulated sugar, reducing the syrup and cooking the ginger until it becomes tender and translucent.
After simmering, the ginger is drained once more and coated in sugar to crystallize the surface and add sweetness. The resulting candied ginger pieces offer a balance of spicy ginger heat and sugary sweetness, making them suitable as a snack, baking ingredient, or garnish.
Ingredients
- 1 pound ginger root fresh, preferably young ginger
- 2 cups water reserved from boiling ginger
- 2 cups granulated sugar plus extra for final coating
Instructions
- Peel the ginger using the edge of a spoon.
- Slice the ginger. Use a mandoline or sharp knife to slice the ginger ⅛-inch thick. You can slice the ginger into rounds or wider pieces, it's up to you. Note: the ginger slices will reduce in size from boiling.
- Boil the ginger. Bring a large pot of water to a boil over medium heat and add the sliced ginger. Boil for 30 minutes, covered, then drain in a colander over a bowl, reserving the water.
- Simmer with sugar. Add the ginger back to the pot along with 2 cups of the reserved water and two cups of sugar. Bring to a boil, then reduce the heat to a simmer, and simmer for 30 to 35 minutes, stirring occasionally, until most of the simple syrup has evaporated and the ginger is tender. Note: if your simple syrup is evaporating more quickly, you might be simmering too hot. You can always add a little bit more water.
- Drain and cool. Drain the ginger again in a colander over a bowl to save the ginger simple syrup for future use (see note below). Then, lay the ginger in a single flat layer on a cooling rack over a parchment-lined baking sheet. Let cool for 30 minutes.
- Toss in sugar. While the ginger slices are still sticky, toss them in a bowl with extra sugar for a final coating.
- Dry and store. Lay the ginger flat on a parchment-lined baking sheet to completely dry (I prefer to let them dry overnight). Then store in a sealed container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 48g | 16% |
| Protein | 1g | 2% |
| Fat | 0.5g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 9mg | 0% |
| Potassium | 189mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin C | 2mg | 2% |
| Calcium | 8mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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