Make Candied Ginger
Candied ginger is sliced ginger root that has been cooked, rolled in sugar and dried. It is a moist, chewy snack with a sweet and spicy flavor. Some health benefits of ginger include relief of nausea, motion sickness and toothache. It is also believed to alleviate hot flashes, coughs and cold symptoms. This candied ginger recipe can be eaten by itself or added to fruit crisps, gingersnaps or marmalade. The process is really straightforward, although there is a bit of time involved in drying the candy, so be sure to plan ahead. Follow these steps to learn how to make candied ginger.
Steps
- Spray a wire rack with cooking spray. Place a sheet of parchment paper beneath the rack if desired, to protect your counter tops from drips.
- Peel 1 lb. (.45 kg) of fresh ginger root and slice the root into 1/8 inch (.3 cm) slices.
- Put the root slices into a medium saucepan and add enough cold water to cover the slices.
- Cover the pan with a lid and cook over medium heat for approximately 35 minutes or until the ginger root is tender.
- Drain the root through a colander and return to the saucepan.
- Add 4 cups (946 ml) of sugar and 4 cups (946 ml) of water to the pan with the ginger. Add a pinch of salt.
- Cook the ginger over medium heat until the ginger reaches 225 degrees F (106 degrees C) with a candy thermometer.
- Remove the ginger slices from the sugary syrup.
- Coat the slices in sugar and place them on your prepared wire rack.
- Allow the sugared ginger slices to dry overnight.
- Store in an air-tight container for up to 2 weeks.
Tips
- You can store your homemade candied ginger in the syrup that you cooked it in if you prefer. To do this, skip coating them in sugar and place the cooled slices into an airtight container. Then pour the syrup over them. Cover and store them in the refrigerator for up to 1 year.
- For a spicier treat, you can add 1 tsp. (5 ml) of cinnamon or nutmeg to the sugar prior to coating the ginger slices.
- For a sweeter treat, dip the cooled sugared ginger slices in white or dark chocolate or vanilla flavored almond bark. To do this, just microwave the chocolate or almond bark in the microwave at 30 second intervals, stirring between, until smooth. Dip the slices halfway in and allow to dry on a sheet of waxed paper.
Things You'll Need
- Wire rack
- Cooking spray
- Parchment paper (optional)
- 1 pound (.45 kg) fresh ginger root
- Cold water
- Medium saucepan
- Colander
- 4 cups (946 ml) sugar plus extra for coating
- 4 cups (946 ml) water
- Candy thermometer
