How To Make Candied Ginger
- 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
- 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.
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.
Well, that’s all the news from the south,
Happy” farming” to all the farm girl sisters out there.
See you next time down on the farm.