Candied Ginger
This Candied Ginger is a sweet and spicy homemade treat! Perfect for snacking or adding zing to dishes with simple ingredients and easy technique.
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.