Candied Ginger
Posted in : Spice Blends on
Tags: ginger, sugar
A Little Personal History:
I’ve always loved chewy candies and candied ginger is right up there. So, one cold winter night I felt like make some. Here’s what I came up with and it was goood!
Description:
Crystallized or candied ginger is very easy to make and used in desserts and confections.
| Categories: | Dessert |
| Servings: | 1+cup |
| Time: | – Preparation: 10 minutes – Cooking: 30 minutes |
| Equipment: | Medium saucepan, cooking weight scale, small metal bowl, cutting board and knife, medium saucepan, glass jar and top |
| Difficulty: | Easy |
Ingredients:
- 1 pounds fresh ginger
- Water (see procedures)
- Weighed Sugar (see procedures)
- 1 cup granulated sugar, for dredging
Procedure:
- Weight medium saucepan on cooking scale. Set weight to zero.
- Add granulated sugar to small metal bowl.
- Peel and thinly slice ginger.
- Place sliced ginger in a saucepan. Cover with water.
- On medium-low heat, cook until tender, about 30 minutes. Drain off water.
- Place saucepan on scale, and add an equal amount of sugar (weight should double).
- Add 3 Tbs. water and return to stove, over medium high heat.
- Bring to a boil, stirring often, with wooden spoon. Cook until ginger is transparent and liquid is almost gone.
- Reduce heat to low, stirring constantly, until almost dry. Remove saucepan from heat and cool to room temperature.
- Dredge cooled ginger in granulated sugar bowl to coat.
- Store crystallized (candied) ginger in an airtight jar for up to 3 months.
Advanced Preparation:
- This recipe is intended to be done in advance and stored in cool place till needed.
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