Candied Ginger
An easy recipe for candying ginger.
Servings: 250 gram
Ingredients
- ¾ cup fresh ginger cleaned, chopped/ sliced
- ½ cup sugar granulated
- ½ cup water
- castor sugar for rolling the peel
Instructions
- Add the ginger strips or bites in a pan and cover with cold water. Bring it to a boil. Simmer the heat for 2 minutes. Strain and discard the water.
- Repeat the process 2 more times. Boiling and draining repeatedly in water helps in removing most of the bitter taste of ginger.
- Heat water and sugar in a pan. When it comes to a boil, reduce the heat and let it cook for 5-6 minutes. Add ginger. Cook for 15-20 minutes till it turns translucent.
- Do not stir during this process otherwise their will be crystallization.
- Strain the syrup and store it for future use. (Iced Tea, ginger ale or use it as soaking syrup for a cake)
- Roll the peel in castor sugar. Arrange on a wire rack and let dry overnight.
- Store in an airtight container.
Notes
- Source: adapted from Candied Orange Peel
- Use candied ginger as a snack by dipping in melted chocolate.
- You can add cinnamon powder to the castor sugar for rolling.
- Boiling and draining repeatedly in water helps in removing most of the bitter taste of ginger.
- The timing of cooking ginger will vary upon thickness, shape & size of ginger and quantity.
- Use for ginger ale if leftover.