How to Make Candied Ginger
Ginger is a plant whose root is used as a flavoring agent for food. The root is chopped into pieces and used in small amounts, so it may go bad before you have time to use it all. Fortunately ginger can be preserved by heating it with a water-and-sugar mixture until it becomes soft and chewy. The resulting product is candied ginger, also known as crystallized ginger. Candied ginger can be eaten as a snack, chopped and mixed into baked goods or used as a garnish. Does this Spark an idea?
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Things You'll Need
- Baking sheet
- Parchment paper
- Wire rack
- Nonstick cooking spray
- 1 pound ginger root
- Knife
- 5 cups water
- Large pot with lid
- Slotted spoon
- 2 cups granulated sugar
- Airtight container
Instructions
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1
Line a baking sheet with enough parchment paper to fully cover the bottom of the sheet. Place a wire rack directly on top of the sheet and spray the rack with a thin, even coat of nonstick cooking spray.
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2
Use a knife to gently scrape away the ginger peel. Cut the ginger into pieces as thin as possible, approximately 1/8-inch to 1/4-inch.
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3
Pour 5 cups of water into a large pot on your stove top, then add the ginger slices. Add a lid to the pot and turn the stove to "medium high."
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4
Heat the ginger for approximately 30 to 40 minutes or until it is softened. Remove the ginger pieces with a slotted spoon and set aside.
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5
Measure out 1/4 cup of the water from the pot and save it, then pour out the rest. Transfer the ginger pieces back into the pot and pour in the 1/4 cup water and 2 cups of granulated sugar.
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6
Turn the stove to "medium high" and stir the ginger mixture every two to three minutes. Heat the mixture until it starts to boil, then turn the heat down to "medium" and cook for 20 to 30 minutes or until the liquid is gone.
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7
Remove the ginger with a slotted spoon and arrange evenly on the wire rack. Let the candied ginger sit on the rack until it reaches room temperature, then add it to an airtight container and store at room temperature for about two weeks for the most flavorful results.
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Tips & Warnings
Roll the warm ginger pieces in sugar before adding to the wire rack for a sweeter taste.
Do not slice candied ginger without first spraying the knife with nonstick cooking spray or it will stick to the knife and put you at risk for cutting yourself if you try to remove it.
