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  • Crystalized GINGER candy

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    Crystalized GINGER candy
    Prep: 5 min Cook: 2 hours Servings: 1
    by Foodessa
    340 recipes
    >
    This pungent, intense root of GINGER has now been integrated in my kitchen for at least 10 years or so. Admittedly at first, I could only stand to eat a hint of it in my food. It really was an acquired taste for me. Now, it seems, I just can't get enough of it! So much so, that I wanted to start making my Homemade Candied Ginger. For a detailed post...refer to: http://www.foodessa.com/2010/02/ginger-is-good-for-you-candied-ginger.html

    Ingredients

    • .1-3/4 cups (425ml) of water
    • .1 cup (190g) granulated sugar
    • .1 Tbsp. (15ml) lemon juice
    • .1 cup (225g) freshest Ginger root
    • .
    • .1/4 cup (60g) granulated sugar (for coating)

    Directions

    1. . PEEL the Ginger Root and thinly slice the non-fibrous parts.
    2. . COOK the Ginger slices very slowly: In a medium-small pot, bring the water, sugar and lemon juice to a boil until the sugar is dissolved. Give it a quick stir. Add the ginger and return to a boil before lowering the heat to a simmer setting (between Low and Medium). KEEP COVERED WITHOUT WORRY OF OVER-BOILING. This process will take 90 minutes. Afterwards, take off the lid and continue cooking for another 15 minutes. (When thoroughly cooked, it will be tender and almost translucent.) . At this point, take pot off the burner and cool for about 30 minutes.
    3. . STRAIN ginger from the syrup: With a small mesh strainer over a jar...pour out the syrup. Place and spread the remaining ginger on a metal mesh screen with a bottom plate to catch minimal drips but mostly for aeration.
    4. . AIR-DRY the ginger for about 20-24 hours. Most of the tackiness needs to be gone before you proceed with the sugar coating.
    5. . COAT Ginger pieces the next day: Toss the ginger in a small pan filled with sugar...or easier yet, toss ALL the ginger and shake it a few times in a plastic bag. All pieces should be coated lightly with sugar. The candied Ginger is now ready to be stored in an airtight glass jar. Refrigerate.
    6. . >> Note: Save the ginger-flavored syrup (for up to a month) in an airtight jar. Use in your tea, yogurt, on ice cream, or to make an amazing tasting ginger ale. To make GINGER ALE: for every 8oz (250ml) of seltzer water...add 3 tbsp. (45ml) of syrup...and an optional squeeze of lemon.
    7. . Flavourful wishes from Claudia's kitchen...Foodessa.com

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