Candied Ginger Recipe
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
1 hr 10 mins
-
Additional Time
10 hrs
-
Total Time
11 hrs 20 mins
-
Servings
8
-
Calories
206 kcal
-
Course
Dessert, Condiments, Snacks
-
Cuisine
International
Candied Ginger Recipe
Description
The process begins by boiling sliced young ginger to soften its fibrous texture and reduce pungency. A portion of the cooking water is reserved to combine with granulated sugar and a pinch of salt, creating a syrup in which the ginger simmers further until reaching the candy stage temperature of 225°F. This step infuses the ginger with sweetness and ensures proper consistency.
Once cooked, the ginger slices are drained and spread on a rack to dry until tacky but not wet, enabling the sugar coating to adhere effectively without dissolving. Coated in additional granulated sugar and left to rest overnight, the ginger develops a crystalline exterior offering both sweetness and texture contrast.
Candied ginger is versatile, used in recipes, eaten on its own, or incorporated into beverages for a zingy note. Additionally, a byproduct ginger-infused simple syrup is created during cooking, which can be added in small amounts to drinks for refreshing flavor.
Ingredients
- 1 pound ginger root preferably young/smaller roots, sliced about 1/8 inch thick (by hand or use a mandolin - it's much easier, fresh
- salt pinch
- 2 cups granulated sugar white
- sugar extra, 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
- Candied ginger produces a ginger simple syrup leftover; adding a teaspoon or two to drinks adds a refreshing flavor.
- Using young, smaller ginger roots yields more tender slices ideal for candying.
- Drying the ginger slices thoroughly before sugar coating helps prevent the sugar from dissolving and ensures a good crystallized texture.
- For humid climates, drying in a food dehydrator or low oven temperature may be needed to adequately set the sugar coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 52g | 17% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 8mg | 0% |
| Potassium | 236mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 51g | 102% |
| Vitamin C | 3mg | 3% |
| Calcium | 10mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
