Serves 8
150 min
Candied Ginger
Recipe GLPR78f68f1088e149
Homemade candied ginger is a classic confection featuring tender slices of fresh ginger crystallized in a sweet sugar coating. The ginger is blanched twice to mellow its sharp bite, then simmered in a sugar syrup until glossy and translucent. After cooling, the slices are rolled in granulated sugar to create a delightfully chewy interior with a sparkling exterior. These jewel-like pieces are perfect for snacking, garnishing desserts, or incorporating into baked goods.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 pound fresh ginger root, peeled
4½ cups granulated sugar, divided
4 cups water
⅛ teaspoon salt
Directions
Using a sharp knife, cut the peeled ginger root into thin slices, approximately 1/8 inch thick. Work carefully to ensure uniform thickness for even cooking.
Place the ginger slices in a nonreactive pot and add enough cold water to cover them completely. Bring to a boil over medium-high heat, then reduce to a gentle simmer for 10 minutes to mellow the ginger's sharp flavor.
Drain the ginger slices completely using a colander. Return the drained ginger to the pot and cover again with fresh cold water. Bring to a boil and simmer for another 10 minutes, then drain thoroughly.
In the same pot, combine 4 cups of granulated sugar, 4 cups of water, and a pinch of salt. Stir over medium heat until the sugar dissolves completely and the mixture is clear.
Add the blanched ginger slices to the sugar syrup and stir gently to combine. Increase heat to medium-high and cook without stirring, occasionally skimming any foam that rises to the surface, until the mixture reaches 225°F (106°C) on a candy thermometer, approximately 45 to 60 minutes.
Remove the pot from heat and allow the ginger to cool in the syrup for at least 1 hour at room temperature. For best results, let it rest overnight to allow the ginger to fully absorb the syrup flavor.
Gently rewarm the ginger and syrup over low heat until warm to the touch. Carefully pour the mixture through a fine-mesh strainer or colander set over a bowl, allowing the syrup to drain into the bowl below. Let the ginger drain for 30 to 60 minutes, stirring gently once or twice to encourage drainage.
Place the remaining 0.5 cup of granulated sugar in a shallow bowl. Add the drained ginger slices a few at a time and gently toss to coat evenly with sugar, then shake off any excess sugar.
Spread the coated ginger slices in a single layer on a baking sheet or cooling rack. Allow them to dry at room temperature for several hours until they have a slightly sticky-chewy texture and the sugar coating has begun to crystallize.
Store the candied ginger in an airtight container at room temperature for up to 2 weeks. Alternatively, store the ginger slices in the reserved sugar syrup in a sealed jar in the refrigerator for up to 3 months.
