Fridays food- Crystallized Ginger

How To Make Candied Ginger

Ingredients

1 pound peeled and sliced ginger, preferably young/smaller roots, sliced about ⅛ inch thick
Pinch of salt
2 cups white granulated sugar
Extra sugar for coating

Instructions

Place the sliced ginger in a medium pot and cover with water. Bring to a boil and simmer for 30 minutes. Reserve ½ cup of the ginger water and then drain the ginger slices.
Place the sliced ginger back in the pot with the reserved ginger water, sugar and pinch of salt. Bring to a boil, reduce the heat to medium, and simmer uncovered for 35-40 minutes or until the temperature on a candy thermometer reads 225 degrees F.
Drain the ginger in a colander over a bowl to catch the syrup (see Note).
Lay out the ginger slices on a cooling rack over a cookie sheet, separating the slices the best you can. Let cool for 2 hours (you want them sticky but not wet so that the sugar will adhere without dissolving).
Toss the ginger slices in a bowl of sugar so they are coated all over.
Place the ginger slices back on the cooling rack to sit overnight.
Store in an airtight container in a dark, cool place. Will keep for several months.

Notes

This recipe makes a delicious byproduct: Ginger Simple Syrup! Add a teaspoon or two to your drinks for a refreshing ZING!

I love this recipe. It is time for me to make a bunch of this . it helps with so many different health problems that I enjoy eating one or more a day.

Here are some photos from around the farm.