An easy recipe for candying ginger.
Servings: 1 /2 Cup Candied Ginger
- ¾ cup fresh ginger cleaned, chopped/ sliced
- ½ cup sugar granulated
- ½ cup water
- castor sugar for rolling the peel
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.
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.