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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Oyenlayefa Ojigbare
[email protected]I can't wait to try this recipe!
Michael Garcia
[email protected]This is the perfect recipe for a sweet and spicy treat.
Geo Hann
[email protected]I'm so glad I found this recipe. I've been looking for a good crystallized ginger recipe for a long time.
Donny Masta
[email protected]This is a great recipe for a homemade gift. I'm sure my friends and family will love it.
Kui Mary
[email protected]I would definitely recommend this recipe to anyone who loves crystallized ginger.
Michelle Richards
[email protected]The crystallized ginger was a bit too sweet for my liking, but it was still good.
Ogbonologbon TV
[email protected]I thought the recipe was a bit too complicated and time-consuming.
Salim Said
[email protected]I had some trouble getting the ginger to crystallize, but I think it was because I didn't cook it long enough.
md ataul md ataul
[email protected]The ginger was a bit too spicy for my taste, but overall it was a good recipe.
Faith Bint
[email protected]This was my first time making crystallized ginger and it was a success! I'm so glad I tried this recipe.
Grerg Jordan
[email protected]I love the combination of sweet and spicy in this recipe. The crystallized ginger is a perfect addition to my holiday baking.
Pak JOLLY Gaming
[email protected]This is the best crystallized ginger I've ever had! It's so easy to make and the results are amazing.
Matteo
[email protected]Followed the recipe exactly and it turned out great! The ginger was perfectly crystallized and had a wonderful flavor.
Sammar Kathia
[email protected]This crystallized ginger was absolutely delightful! The perfect balance of sweet and spicy, with a lovely chewy texture. I'll definitely be making this again.