Candied Ginger

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I'm only giving this a 4-out-of 5 because my problem was the ginger root I purchased. I never bought this fresh product before, and what I got at the supermarket must have been old or something. It was tough and stringy. I had to cook it longer than AB's recipe to get it to soften. However, his technique was flawless. The crystallization worked (almost like magic and my end product looked great and actually tasted good. The texture however was very chewy and so stringy in some bites that you have to spit it out. Next time... and there will be a next time... I'm going to the farmers' market for my young ginger and it's going to be perfect. I love this stuff! Thanks Alton, for giving me the confidence to even try it.

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Awesome recipe! I made this as a result of making Alton's good eats roast turkey last year. Now I make some every now and then just because it is a good snack. It's a really easy recipe. It just requires some patience waiting for the sugar to recrystallize. My local store sells a small 3 oz bag of candied ginger for the more than the cost of a pound of fresh ginger..so this is cheaper and tastes a lot better!

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This is an excellent (and easy recipe for making something you probably won't find at your local grocery store. I've made this many times, and each time it was to support other Alton Brown recipes (Free range fruit cake, and Good Eats roast turkey, both of which are phenomenally delicious. I eat the candied ginger straight, because it's sweet, spicy, and reminds me of my time in Asia. I highly recommend this recipe. Good luck.

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Perfect! Tastes much better than the candied ginger that you can buy at the store in little spice bottles. I received a digital kitchen scales and a mandolin for Christmas, and I followed Alton's recipe exactly thanks to those tools. I love Alton's scientific approach to delicious food. When I find his recipes, I know they have been researched and tried to make them really possible for us to reproduce the results as much as possible, notwithstanding the weather and humidity. I'm still making cookies, and I probably won't have much ginger to store. Thanks, Alton Brown, for all your work!

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I was a bit hesitant to make this recipe at first. I had never made anything requiring sugar to cook at such a high temperature, so I wasn't sure what to expect. Overall, I am pleased with the results. The process was a bit time consuming, and definitely created a mess, especially in the end with the hot, syrupy sugar. But the work was worth every ounce of effort, because in the end you're left was a crispy, chewy, sweet and spicy treat. I used the water left over from boiling the ginger to make a delicious simple syrup.

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This recipe was great!!! I let the ginger sort of dry out in an open container after I boiled it for about 45 minutes while I took a much needed nap :. After completing the next step they came out delicious- not soft at all like some of the reviews say. It is quite spicy however, which I realize is the nature of ginger, but does anyone know if I boiled it longer that the 35 minutes- would that eliminate some more of that heat?

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This recipe worked great on my second try. I used a little less than 1/4 cup of the cooking liquid when cooking the softened ginger with the sugar. The ginger absorbs some liquid and using less during the next step worked better for me. I also froze the finished product but am not sure if this is necessary. Does anyone know if freezing has any benefit?

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Turned out great. The last step I did was to heat the oven to 200 and put the ginger (cooling rack inside cookie tray in the oven for 3 hours. It dried the ginger more.
Does anyone know if the ginger can be frozen or put in the refridgerator so it will last longer than two weeks?

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Candied ginger has long been a favorite of mine but had never made it until I saw Chef Alton make it. It is now standard in our spice cabinet although most of it is eaten just as a snack. It's awesome dipped in very dark to bitter chocolate as a nibble with a demitasse of espresso--one of my favorite gustatory moments. Just as an aside, I used the water from the ginger to flavor a pitcher of iced tea--it carried the delicious heat from the ginger but not an especially good flavor. I'll keep working on that.

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These turned out great! I dipped them in chocolate (60% cocoa for valentines day and they were delicious.