CRYSTALLIZED CANDIED GINGER
Candied ginger is delicious served as a sweet snack with tea, as a garnish, or mixed into a variety of baked goods or pastries! Be sure the ginger root is very fresh: unblemished, smooth light brown and no wrinkles. Sightly adapted from my friend Caroline's recipe. Note: The repeated blanching is in order to boil out the sharpness of the ginger. If your ginger is not too sharp, you may only need to blanch it once or twice. It helps to have a second opinion on this.
Provided by BecR2400
Categories Dessert
Time 2h
Yield 4 cups of Candied Ginger, 32 serving(s)
Number Of Ingredients 3
Steps:
- Peel the ginger using a sharp-edged teaspoon (or a small knife) -- yep that is the easiest way, just scrape it toward you and all comes off. In the joints just break apart the pieces to get all the peeling.
- Now slice it in 1/4-inch-thick slices -- I used the Cuisinart since I was doing so much but you can use a mandoline or sharp knife.
- Place the slices in a large nonreactive saucepan with cold water to cover, bring to a boil and cook for 15 minutes. Drain, cover with fresh cold water, boil, and again cook 15 minutes. Repeat this blanching process 2 more times, for a total of 4 blanchings in all.
- After the last blanching, drain and cover with 6 cups of fresh cold water and 3 cups of sugar. Slowly bring the syrup to a boil, stirring often, then reduce heat and simmer, stirring occasionally, until the ginger is translucent and the syrup is thickened, about 20-30 minutes; watch carefully. Remove from heat.
- You now have Canton candied ginger and can store it this way (in it's syrup, in a sterilized jar with a tight fitting lid, and refrigerated) for practically forever.
- Or, for crystallized ginger, let stand for about 30 minutes, for the ginger to absorb more syrup. Then you can take the pieces of ginger from the syrup and toss it in granulated sugar and put it on a rack (or on a parchment lined baking sheet) to dry, uncovered at room temperature, for at least 8 hours or overnight, until the sugar coating is firm and the slices are no longer sticky. This also keeps for at least a year, stored in a cool dry place in an airtight container.
- Notes: Save the syrup for flavoring, it has a strong ginger flavor and can be used to flavor drinks-- it is so yummy! I also save the sugar that I tossed it in to use in recipes.
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Asif Newaz
[email protected]I'm not a huge fan of ginger, but this crystallized ginger is really good. It's not too spicy and it has a nice sweetness to it.
Shaiful Nm
[email protected]This recipe is a bit tricky, but it's worth the effort. The crystallized ginger is delicious and makes a great gift.
Lishy Arem
[email protected]These crystallized ginger slices are the perfect balance of sweet and spicy. I love them as a snack or as a topping for my yogurt.
Davey Lindsey
[email protected]I'm so glad I found this recipe. The crystallized ginger is the perfect way to add a little something extra to my desserts.
Ashley Delgadillo
[email protected]This recipe is a keeper! The crystallized ginger is so versatile. I've used it in cookies, cakes, and even cocktails.
Salman Khattak
[email protected]I love using crystallized ginger in my holiday baking. It adds a festive touch and a delicious flavor.
Zubair Akhtar
[email protected]These crystallized ginger slices are a great addition to my homemade granola. They add a nice zing of flavor.
Wali marri wali marri
[email protected]I was a bit skeptical about making my own crystallized ginger, but this recipe proved me wrong. It's so easy to follow and the results are amazing.
Mikyle Hammond
[email protected]This recipe is a bit time-consuming, but it's worth it! The crystallized ginger is delicious and makes a great gift.
Ahmed Yacine
[email protected]I've tried many crystallized ginger recipes before, but this one is by far the best. The ginger is cooked to perfection and the sugar coating is just right. I'll definitely be making this again.
Sindiso Liwani
[email protected]These crystallized ginger slices are the perfect balance of sweet and spicy. I love snacking on them as a healthy treat.
kester bowen
[email protected]I love this recipe! The crystallized ginger is so easy to make and tastes delicious. I've been using it in my stir-fries and it adds a wonderful flavor.
Zorain Rind
[email protected]Followed the recipe to a T and the crystallized ginger came out amazing! The sugar coating was perfectly crunchy and the ginger flavor was out of this world. Highly recommend!
E Elm
[email protected]This crystallized ginger recipe is a game-changer! The ginger slices turned out perfectly candied, with a delightful balance of sweetness and spiciness. They're the perfect addition to my homemade cookies and cakes.