If you’ve ever tasted a piece of candied ginger, you know that it’s a delightful blend of sweet and spicy that can transform any dish or snack. This simple yet satisfying treat is perfect for enhancing your desserts, adding a zing to savory dishes, or enjoying on its own as a sweet treat. Making candied ginger at home is not only rewarding but also allows you to control the ingredients and achieve the texture you desire. Let’s dive into the world of candied ginger and discover how to make it from scratch!
Top Reasons to Make Candied Ginger
- Health Benefits: Ginger is known for its anti-inflammatory and digestive benefits. Candied ginger retains many of these properties, making it a tasty way to enjoy ginger’s health perks.
- Versatility: Use candied ginger in baking, cooking, or as a snack. It pairs well with both sweet and savory dishes, making it a fantastic ingredient to have on hand.
- Homemade Goodness: Making candied ginger at home means you can avoid preservatives and additives often found in store-bought versions.
- Gift-Worthy: Packaged beautifully, candied ginger makes for a thoughtful homemade gift during the holidays or for any occasion.
Ingredient Rundown
- 1 pound fresh ginger root: Young or smaller roots are ideal for their tenderness and vibrant flavor. Sliced thinly (about 1/8 inch) ensures even cooking.
- Pinch of salt: Balances the sweetness and enhances the flavor of the ginger.
- 2 cups white granulated sugar: Used to sweeten and preserve the ginger while giving it that delightful candy texture.
- Extra sugar for coating: Adds an additional sweet layer and helps the ginger maintain its texture after cooking.
Hardware & Gadgets
- Sharp knife or mandolin: A sharp knife can work, but a mandolin makes slicing the ginger evenly much easier.
- Heavy-bottomed saucepan: Essential for even heat distribution while cooking the ginger and sugar mixture.
- Slotted spoon: Perfect for removing the ginger from the syrup once cooked.
- Parchment paper: Used for cooling the candied ginger and preventing sticking.
- Storage container: Airtight containers or jars are ideal for keeping the candied ginger fresh.
Mastering Candied Ginger: How-To
Step 1: Prepare the Ginger
Start by peeling the fresh ginger root. You can use a spoon to easily scrape off the skin. Once peeled, slice the ginger into thin pieces, about 1/8 inch thick. A mandolin slicer can make this task quicker and more uniform.
Step 2: Cook the Ginger
In a heavy-bottomed saucepan, combine the sliced ginger, 1 cup of sugar, and a pinch of salt. Add just enough water to cover the ginger. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves.
Step 3: Simmer
Once boiling, reduce the heat to low and let the ginger simmer for about 45 minutes to an hour. The ginger should become translucent and tender, and the syrup will thicken. Keep an eye on it, stirring occasionally to prevent sticking.
Step 4: Drain and Coat
Using a slotted spoon, carefully remove the ginger from the syrup and place it on a parchment-lined baking sheet. Allow it to cool for a few minutes. While it is still sticky, sprinkle the extra sugar over the ginger, coating each piece thoroughly.
Step 5: Drying Process
Let the coated ginger sit at room temperature for 24 hours to dry. This helps the sugar adhere better and gives the ginger a nice chewy texture.
Step 6: Store
Once dried, transfer the candied ginger to an airtight container. It can be stored at room temperature for several weeks.
Seasonal Adaptations
- Holiday Spices: Add cinnamon or nutmeg to the sugar mixture for a holiday twist.
- Chocolate Coated: Dip the cooled candied ginger in melted dark chocolate for an indulgent treat.
- Citrus Zest: Incorporate zest from oranges or lemons while cooking for a fresh flavor boost.
- Spicy Kick: For those who enjoy a little heat, mix in a pinch of cayenne pepper with the sugar before coating.
Behind-the-Scenes Notes
Making candied ginger is a process that rewards patience. The key is to simmer the ginger gently, allowing it to absorb the sweet syrup without burning. Ensure your sugar is fresh, as older sugar may not dissolve properly. Keep an eye on the cooking time; overcooked ginger can become too soft and lose its delightful chewiness.
Save for Later: Storage Tips
Once your candied ginger is fully dried and coated, store it in a cool, dry place in an airtight container. It should last for up to a month, making it an excellent option for preparing in advance. If you live in a humid environment, consider placing a small packet of desiccant in the container to keep moisture at bay. If you find yourself with extra candied ginger, you can also freeze it; just make sure to use a freezer-safe container.
Quick Questions
Can I use older ginger for this recipe?
While you can use older ginger, younger roots yield better flavor and texture. Older ginger can be fibrous and less pleasant to eat.
How can I use candied ginger in recipes?
Candied ginger can be chopped and added to cookies, cakes, or granola. It’s also a fantastic addition to stir-fries and savory dishes for a sweet and spicy kick.
Is there a way to make this recipe sugar-free?
While traditional recipes use sugar for both flavor and preservation, you can experiment with sugar substitutes like erythritol or monk fruit sweetener. However, results may vary in texture and flavor.
How do I know when my ginger is done cooking?
The ginger is ready when it becomes translucent and tender, and the syrup has thickened significantly. It should have a slightly sticky texture when removed from the heat.
Explore More
- Gingerbread Cookies
- Ginger Chicken Stir-Fry
- Vegan Gingerbread Cake
- Gingerbread Chocolate Chip Cookies
Next Steps
Now that you have all the tools and knowledge to create your very own candied ginger, it’s time to gather your ingredients and get started! Not only will you enjoy the process, but you’ll also have a delicious treat to share (or keep all to yourself). Whether you incorporate it into your baking or enjoy it as a sweet snack, homemade candied ginger will quickly become a staple in your kitchen. Happy cooking!
Candied Ginger
Equipment
- Sharp knife or mandolin
- Heavy-bottomed saucepan
- Slotted Spoon
- Parchment Paper
- Storage container
Ingredients
- 1 pound fresh ginger root sliced thinly (about 1/8 inch)
- pinch salt balances sweetness and enhances flavor
- 2 cups white granulated sugar divided, 1 cup for cooking and extra for coating
- extra sugar for coating
Instructions
Prepare the Ginger
- Peel the fresh ginger root using a spoon to scrape off the skin. Slice the ginger into thin pieces, about 1/8 inch thick. A mandolin slicer can be used for uniform slices.
Cook the Ginger
- In a heavy-bottomed saucepan, combine the sliced ginger, 1 cup of sugar, and a pinch of salt. Add enough water to cover the ginger. Bring to a boil over medium heat, stirring occasionally until sugar dissolves.
Simmer
- Reduce heat to low and simmer the ginger for 45 minutes to 1 hour until translucent and tender, and the syrup thickens. Stir occasionally to prevent sticking.
Drain and Coat
- Remove ginger from syrup using a slotted spoon and place on parchment-lined baking sheet. Let cool for a few minutes. While sticky, sprinkle extra sugar over the ginger to coat thoroughly.
Drying Process
- Let the coated ginger sit at room temperature for 24 hours to dry, allowing sugar to adhere and ginger to develop a chewy texture.
Store
- Transfer the dried candied ginger to an airtight container. Store at room temperature for several weeks.
Notes
- Use younger ginger roots for a tender texture and vibrant flavor.
- Try adding cinnamon, nutmeg, or cayenne pepper for different flavor variations.
- Store candied ginger in airtight containers to keep it fresh for weeks.
- For a festive twist, dip cooled ginger in melted dark chocolate.
- If making sugar-free, experiment with sugar substitutes but expect texture differences.
