About the Recipe
Candied ginger is a delectable confection that offers a harmonious blend of sweetness and a subtle spiciness, making it a popular treat for many. Its preparation involves the gentle cooking of fresh ginger root in a sugary syrup until it attains a soft and translucent consistency. This process not only softens the ginger but also infuses it with the sweetness of the syrup, creating a delightful contrast of flavors. Subsequently, the ginger slices are coated with additional sugar and subjected to drying, resulting in a delectable and crunchy exterior. This final step adds a satisfying texture to the already flavorful ginger, enhancing its appeal as a snack or a culinary ingredient. This treat is also commonly referred to as crystallized ginger, a name that highlights its sugary coating and crystalline appearance. Candied ginger can be enjoyed on its own, used as a topping for desserts, or incorporated into various recipes to add a unique twist to both sweet and savory dishes. Its versatility and distinctive taste make it a favorite among ginger enthusiasts and a delightful addition to any pantry.
Ingredients
1 pound fresh ginger root
5 cups water
Approximately 1 pound granulated sugar
Preparation
Spray a cooling rack with nonstick spray and place it in a half sheet pan lined with parchment paper.
Peel the ginger root and slice it into ⅛-inch thick slices using a mandoline slicer.
Place the ginger slices into a 4-quart saucepan with the water and set it over medium-high heat.
Cover the saucepan and cook for 35 minutes or until the ginger is tender.
Transfer the ginger to a colander to drain, reserving ¼ cup of the cooking liquid.
Weigh the ginger and measure out an equal amount of sugar.
Return the ginger and ¼ cup of water to the saucepan and add the sugar.
Set the saucepan over medium-high heat and bring it to a boil, stirring frequently.
Reduce the heat to medium and cook, stirring frequently, until the sugar syrup appears dry, has almost evaporated, and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread it out to separate the individual pieces.
Notes