Candied Ginger

Total Time:
1 hr 15 min
15 min
1 hr

about 1 pound

  • Nonstick spray
  • 1 pound fresh ginger root
  • 5 cups water
  • Approximately 1 pound granulated sugar
Watch how to make this recipe.
  • Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.

  • Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.

  • Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.

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4.7 79
Loved it! I didn't have a mandolin but I did have a fancy food processor with a slicing attachment. I also had to use half brown sugar when I ran out of white - still turned out fine! Note the ginger shrinks a lot, perhaps down to 20% of the original size so find big fat ginger root to use. I often see the best ginger at Asian grocery stores.  item not reviewed by moderator and published
No comment. But I do have a question...How can I make it Strawberry Candied Ginger???? item not reviewed by moderator and published
Store for 2 weeks.... That aint gunna happen. item not reviewed by moderator and published
I brought a pack of ginger from the supermarket for $2.00. I think that the store may have been selling older produce cheaper. I brought it thinking that I will just boil it and drink it but I got the idea to make crystallized ginger because I loved to eat it. I saw many recipes but I liked this one the best because it was simple and the video really helped. <div><br /></div><div>Using a mandolin helps A LOT if you are concerned about the fibers of older ginger root. (I'm not judging what ginger you buy, you just have to get what's available to you.) I just boiled it a little longer to make the ginger more tender. I had a cheap plastic scale that I rarely used but IT HELPED A LOT when it comes to measuring the sugar. I agree with most of the comments when it comes to the sugar boil. It did need longer than 20 minutes to boil the sugar down.</div><div><br /></div><div>I didn't have a cooling rack so I used a parchment lined cookie sheet to spread the ginger on. I was concerned about some of the pieces being sticky (so I followed the directions of a person who made the comment to put it in the oven at 200 degrees to dry it out a little while AND IT WORKED.) </div><div><br /></div><div>It was just like the crystallized ginger I buy in the store. I saved the liquid and sugar reserves and I will use them as a drink. It helps to read through the comments and review before trying a recipe. I will be making this again.</div> item not reviewed by moderator and published
Wonderful! I made it as in the recipe,and it turned out great. The only problem is I'd like to snack on it all day, so I decided to try a stevia version - I don't recommend using stevia - nothing like to original and no crystallization. Keep to real sugar for the best result! item not reviewed by moderator and published
Oh my gosh! This is an amazing recipe. A snap to make and so tasty. :D 5 stars! item not reviewed by moderator and published
Has anyone tried *not* peeling the ginger? I've made this twice now (and it's great) but man... peeling two pounds of ginger root, even using a spoon, is a time-consuming pain in the butt. item not reviewed by moderator and published
Great recipe. I wonder if I can use half the amount of sugar? item not reviewed by moderator and published
EDUCATIONAL EASY TO UNDERSTAND AND DELICIOUS!!! item not reviewed by moderator and published
Turns out perfect every time and the house smells amazing. The syrup can be used to make ginger ale too. So Yummy and has a little kick item not reviewed by moderator and published
I'm addicted... (To be fair, this is the only recipe I've ever used for candied ginger. But since it is perfect, I see no reason to try another.) item not reviewed by moderator and published
We compared this to another recipe, which boils the ginger in a large amount of syrup, and this was the clear winner. Much more intense ginger flavor, because most of it is retained by cooking down the water, rather than leaching into water that is discarded. The timing was pretty good - we were making a half batch and accidentally used twice as much water as we should have, and it cooked down to crystalline stage in about 30 minutes. item not reviewed by moderator and published
Awesome! Timing was spot on for me. I ended up cooking with 100g of ginger slices, 100g sugar, and about 6T of liquid. I did however, experience what looked like that beginning of a syrup caramelization (like the brittle someone else mentioned). When that happened I added a touch more liquid, turned down the heat, and stirred continuously (all the while wishing that the recipe was a bit more detailed). The sugar then crystalized nicely. It's not going to look exactly like the store bought version that seems to be rolled in granulated sugar; instead, it reminds me of something you would get at a health food store--natural and delicious! Definitely don't toss any byproducts! I am currently drinking ginger tea as my ginger syrup reduces for ginger ale. I also happened to be making BBQ sauce for dinner, so when I was left with loads of gingery sugar crystals that didn't adhere, I tossed what turned out to be about 3T of "ginger sugar" into the sauce. It's incredible! item not reviewed by moderator and published
My sugar syrup ended up caramelizing, rather than crystallizing, leaving me with something almost more akin to ginger brittle! Tasty, but I'm not sure what went wrong. item not reviewed by moderator and published
yummy :-) I think taking the mixture to 260deg F (on a low grade candy thermometer) has resulted in my best effort so far item not reviewed by moderator and published
Fantastic! As others have commented, I had way too much sugar liquid to boil away, so I simply drained most of it off to another bowl. The mixture crystalized very quickly afterwards. The flavor and texture of the ginger was amazing. I did add splash of vanilla extract to the finished product. Next time, I think I'll add a vanilla pod to the simmering water/ginger mixture. I also strained the simmer water and added the drained off sugar liquid for ginger tea and gingerale. item not reviewed by moderator and published
This was so easy to make. However, I followed the recipe to the letter and the step that is supposed to take 20 minutes took an hour and 20 minutes. I swear that was the juiciest ginger I ever saw! It seemed like more liquid was coming out than what was evaporating. Just keep watchig and stirring occasionally and it will finally crystallize. Can't wait to use it now!! item not reviewed by moderator and published
What a lovely recipe! My comments: 1. I never knew about peeling ginger with a spoon until today! Google it. I thought, "no way this will work." IT WORKS!! 2. The cooking water for the ginger is DELICIOUS. Save as much as you can. 3. I don't have a kitchen scale, so I guessed how much sugar to use. I didn't have anywhere near a pound of ginger, but I used about 1.5 c sugar and then the water. Didn't realize it at first, but I had WAY more liquid than I was "supposed" to. This stage took like ~45 min as opposed to the 20 in the recipe. It came together eventually, though, crystallized beautifully, the candy is just lovely. Just FYI, don't panic if it takes more than 20 min. 4. I expected cleanup to be just awful... it wasn't! The sugar crusted all over the inside of the pan and utensils. I filled the pan overflowing with HOT water and dish soap, put the utensils in, and let it soak for ~30min while I walked my dog and when I came back all the sugar had dissolved!!! I was so pleased! item not reviewed by moderator and published
I made this recipe yesterday to use it in Ina's "Ultimate Ginger Cookies", and it's simply delicious!! I can´t stop eating it!! easy and unexpensive!! item not reviewed by moderator and published
Vey easy, very tasty recipe that turned out delicious in the end! This is a great way to make candied ginger by hand without going to the store. item not reviewed by moderator and published
Easy to follow recipe and so much less costly than at the grocery store. Pretty fun to make actually and really tasty! item not reviewed by moderator and published
I have been on the search to find candied ginger since my local store stopped selling it. I came across this and I thought Alton Brown will do it right, which he did! For me it took longer than what he said for could have been because I cut the ginger a little thicker. I ended cooking it for about two hours and when the water would cook away/get low I would just add more. When it came to adding the sugar and Alton said it would take about 20 minutes, I would say it took about 30 for me. There was a slight difference in smell when it was ready. It may not look like it's done, but you will no longer have a will be foamy like. QUICKLY move the ginger from the stove to the drying rack because it will dry very quick. When I cooked the ginger and tasted it while it was cooking, it was a little spicy. After everything was said and done and on the cooling turned out GREAT! It was no longer as spicy tasting. I used a measuring cup as my scale. item not reviewed by moderator and published
When I made this recipe last night, I substituted stevia for the sugar. I used Truvia Spoonable stevia, &amp; I followed their sugar-to-stevia conversion chart to get the proper amount, as stevia is MUCH sweeter than sugar. My yield of ginger after the initial boil was a little more than 1 1/2 cups (1 cup 5 oz, so instead of 1 cup 5 oz of sugar, I used 1/3 cup + 6 Tbsp of the stevia. I also added about 1/2 Tbsp of vanilla extract to the final boil-down, &amp; it came out great! I took some to work &amp; coworkers who have had regular candied ginger before said it tasted really good. I didn't get much in the way of extra crystals in the end, but I think that's because the amount of stevia called for is so much less than sugar. Also, next time I think I'll add either a full Tbsp of vanilla or rum extract to the final boil-down &amp; see what happens. I really like the results I got this time around, though. : item not reviewed by moderator and published
This recipe turned out great! But One HUGE tip if you have the time for it is to NOT remove any water. It will take up to four hours, but you get a MUCH stronger flavor by reducing the whole volume of water. item not reviewed by moderator and published
Great, I like the reminder to use the flavored sugar. In his show Alton did discuss what type of ginger to use and how to recognize it. The tender, non stringy form has a very light skin and is young. Older forms might be used for grating, or I like to make a tisane of ginger and fresh mint. So simple to just put in good water in a pitcher and refrigerate for a nice beverage. Also you can often tell if it is old just looking at it, by not buying anything with wrinkles, looking dried out, or even worse, with mold on cut edges. Shopping for the ingredients makes a lot of difference in a cook's perception of a 4 or 5 start review, and it is not the recipe originator's fault if the cook needs more practice in choosing ingredients. keep some extra syrup for your coffee or tea, or even alcoholic drinks. Yum... item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 this is cheaper and tastes a lot better! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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? item not reviewed by moderator and published
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? item not reviewed by moderator and published
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? item not reviewed by moderator and published
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. item not reviewed by moderator and published
These turned out great! I dipped them in chocolate (60% cocoa for valentines day and they were delicious. item not reviewed by moderator and published
This was so easy and turned out great! I didn't get the sugar clumping I've received other times I've made candied ginger. Yum! item not reviewed by moderator and published
best crystalized ginger recipe out there, easy to do, house smells delicious and keeps for weeks. Am lucky to live near a terrific farmers market for fresh ginger at 1.19/pound! Thanks Alton Brown for another great recipe. item not reviewed by moderator and published
Takes a while to crystallize, but it is so worth the time. It is absolutely divine cut into strips on top of vanilla bean ice cream. My husband ate majority of the batch and then asked me to make more. Ginger is pretty cheap at Asian food markets, as well as other produce (esp. in NYC so if you have one near by you should check it out. item not reviewed by moderator and published
Turned out great! Super easy! Alton you rock!! item not reviewed by moderator and published
So much better than any store bought ginger. I used this in my ginger snaps and it was very tasty. I can't wait to try it next summer in the peach upside down cakes he made. item not reviewed by moderator and published
Terrific recipe, and once you've done it a couple of times it's a snap. The result is infinitely better than any store-bought candied ginger. It helps to watch the video to get a good idea of what it looks like in the pan when it's done - it's probably a pretty short window, but once you've seen it it's hard to miss. I just candied 2 pounds of baby ginger, and it's the best ever - very tender and a little milder than previous batches made with mature ginger. It was so nice not to have to peel or saw through tough old woody ginger. I wish I could get baby ginger all the time. Tomorrow I'll make Alton's ginger snaps, which, largely because of the candied ginger from this recipe, are the best in the world. item not reviewed by moderator and published
I too had trouble getting the liquid to cook down at medium heat so after 20 minutes, I increased the heat to medium high and let it boil rapidly for an additional 15 minutes. The result was perfect, however, I only ended up with 11oz. To answer the question about using this method for citrus rind, yes it can be used but you have to bring the rind to a boil, drain, bring it to a boil again at least 5 or 6 times to get rid of the bitterness that rinds tend to have. item not reviewed by moderator and published
Did not know it was this easy to make...If i can make it rather then buy it..than i am all for it..just made this candied ginger to top off my mini ginger sweet potato cakes that i am making for a client....yummmy..thanks alton.... item not reviewed by moderator and published
Wow. This was really easy and the candied ginger was amazing. It was less expensive and much more tasty then what you can buy in the store. item not reviewed by moderator and published
Excellent makes for more. item not reviewed by moderator and published
I tried this today and loved the simplicity of it. Now I can have candied ginger year round instead of just at Christmas. Next time I'll probably use less water in the initial boil to get a punchier flavor. Can anyone tell me...would this method work for candied citrus peel too? Most recipes call for just boiling and draining but I want the infused sugar as a by product to use in baked goods. Someone let me know! item not reviewed by moderator and published
Does exactly what it says on the tin ! I started with just half a pound and eventually I made a pound. I was going to buy this in the Market in Spain but so costly I decided to look up a recipe. This caught my eye as didn't involve thermometers. Easy to make. Follow the instructions carefully and you won't go wrong. When you see the sugar crystals start to form on the side of the saucepan you are nearly there. Cost me less than £2 to make a pound of this. Absolutely delicious. Hot and sweet. Put into a lovely jar and fab present for my dad. Great present for christmas with time and thought . What better a gift ? item not reviewed by moderator and published
Simple. Straightforward. Works. What else do does a recipe need? We like crystallized ginger to eat, to put in tea and bake with. But it's very about $8/pound in the store. On the other hand, raw ginger is $3/pound. For that and a few pennies of sugar you can make your own. Mix the leftover liquid with the ginger-infused sugar from the crystallization, add some more sugar and you have ginger syrup. item not reviewed by moderator and published
I have been purchasing candied ginger ever since i discovered that a piece or two will relieve heartburn symptoms- for about a year now. Not many stores carry it and it can be costly so I decided it was time to try to make it myself. My candied ginger turned out well. I started with a 1/2 lb. so i halved the recipe (water and ginger liquid, it took the full 20 minutes to crystallize then went to the dry stage perfectly and is now cooling on the rack. It looks like i have about a 1/4 pint of dry ginger sugar, I believe I'll try the coffee idea....I just tried the sugar on a strawberry-- Its delicious! ---The creative ideas are flowing. Thank-you A.B. !! :-D i item not reviewed by moderator and published
I bought my first jar of crystallized ginger at $8.00 for 2 oz. YIKES. I tasted it, liked it and decided to check out FN to see how to use it. I came across this recipe for making it and today bought one lb of ginger at $3.99 per lb. and made some, following some of the tips other readers offered. This is GREAT! It's hard to believe how it turns from liquid to crystal so quickly. thanks all for your help. I will make this from now on and give it for gifts also. item not reviewed by moderator and published
Acuta - I love your suggestions on what to do with all of the left overs that result from the cooking process. Waste not! LittleTomato - Way to earn that college degree! This recipe is amazing. The candied ginger is so spicy and sweet and delicious. I made this to include in another dish and I'm so glad I decided to make it from scratch vs. buying it from the store. It takes a little time but it is well worth it. Love you, AB! item not reviewed by moderator and published
Great, easy recipe. Used pretty old/woody ginger. Needed lots of boiling, but the spicyness was well worth it! I made 5lbs to give out to family and friends (yes, 5lbs...). Put the sugar in a vacuum container in the freezer. Keeps very well. Used the remaining boiling liquid to make a simple syrup. Added the simple syrup to a 750ml bottle of white rum to make 1/2 gallon. Not quite a liquor, but very good over ice and topped off with club soda! item not reviewed by moderator and published
This was very good and turned out perfectly. Once the sugar hit the pot, I stirred constantly until it came together. Being a college student on a tight budget and limited mobility, I could not get my hands on a kitchen scale. However, it is possible to make these without one. I used physics to get an equal weight of sugar as I had of ginger. Fill the sink with water and put a bowl in there to float. Then put the drained ginger in the bowl and make sure you have an equal weight distribution in the bowl so that it is not tilting to one side or the other. Then take a marker (I used a dry erase marker so that it wouldn't leave a permanent mark) and mark right above where the waterline hits the bowl. Put the ginger back in the pot, dry out the bowl with some kind of towel, and put it back. Then fill the bowl with sugar until the mark on the bowl hits the water, evening out the sugar so that it doesn't tilt. Buoyancy force. Worked like a charm. item not reviewed by moderator and published
Not sure what happen here, but I got more caramelized ginger than candied, the sugar never recrystallized. It didn't burn it stayed soft, just never got crystals back. Tasted great the ginger I got was very hot/spicy when I chopped for the cookies they were perfect like ginger chips in the cookies and with the sweet of the cookie and the spice of the "chips" they were awesome. Was just kind of worried when I didn't get crystals. item not reviewed by moderator and published
I put a bit too much reserved liquid in initially, so I poured some out and replaced it with a few spoons of sugar. After having some I wish I had reserved all the liquid and made a simple syrup like MTDfusion. I think I'll do it again after Christmas but keep the extra syrup for cocktails! item not reviewed by moderator and published
I am in LOVE! Sliced by hand (no mandoline) Cooked and drained as directed. Reserved all liquid. (It was after midnight. So instead of cooking it, I tossed drained ginger with equal weight of sugar.) The next morning, I cooked the ginger &amp; sugar in a non-stick 4 qt pan on high and stirred constantly until the syrup looked like honey. Turned heat down to med-high, and stirred constantly. Additional liquid was not necessary. There was at least 1 cup of liquid. Turned it out onto rack as directed and spread pieces out. Strained reserved liquid (I had 1 pint) and made a simple syrup in the same pot. Allowed steam to wash down the sugar crystals. Could not waste them! Thinking about ginger soda. item not reviewed by moderator and published
I've been boiling my thinly sliced ginger for about 3 hours and it's *still* hard ... does this ever cook through? item not reviewed by moderator and published
This was amazing and I have never had Candied Ginger before. Bought 12 oz of ginger for $2.22 and used the spoon method to peel it. Cooked for about 45 minutes but I also cut the ginger by hand and had to add an additional two cups of water (since I cooked it for 10 more minutes. Still used 1/4 water so mine crystallized in about 35 minutes. It does happen quickly. The second you see sugar in the bottom it's done and it finishes as you take it out of the pan! item not reviewed by moderator and published
I took my time after adding the sugar, so it took me much longer to evaporate the water. However, as it starts to foam, it goes VERY QUICKLY- you have to hover over the pan for a bit until it's done, stirring constantly, to prevent it from burning. I also had my sheet pan and rack on the stove, near the burner I was cooking on, so I could transfer it quickly! You have to act fast or it's burnt! This is not a recipe you can take on if you have other things going on. It really requires your full attention. Finished product is tasty, and has a lot of heat to it, actually! I'll make it again. item not reviewed by moderator and published
Has anyone priced STORE BOUGHT candied ginger lately? $9.99 for THREE QUARTERS OF AN OUNCE!!!! I saw this recipe and had to try. I paid 2.39 for half a pound of fresh ginger. Candied according to recipe. Ended up with 9 oz. (sugar weight, I guess). I used that ginger for EVERYTHING. If I had BOUGHT all that candied ginger it would have cost $119!!!!!!!!!!!!!!!!!!! Go AB!!! item not reviewed by moderator and published
This is delicious! my kids loved it! Now they keep asking,"Mommy, will you make it again?". item not reviewed by moderator and published
I use the left over ginger slices from making the ginger ale recipe to make this. If you like ginger you are getting two recipes from the same ginger this way. It takes a little bit of time, but it is easy to make. item not reviewed by moderator and published
I made 2lbs of this last nite and it turned out perfect cook and taste delish. I also reserve all the ginger water and pour it back into the pot after I fished out the carmelized gingers and it turn out to be sweetened ginger tea/juice. Yummy for the tummy.!. Thanks AB! item not reviewed by moderator and published
I followed the recipe and I ended up with starting to burn carmelized, very hard ginger. It was like glass. Great flavor, but not what you guys got. item not reviewed by moderator and published
Cut by hand a little thicker but worked just fine. It crystalized in about 35 minutes but I had the heat on low so I did not have to pay as close attention. item not reviewed by moderator and published
Not sure it worked correctly. I did not get a pound of Ginger as I only need 1 Tablespoon for my Turkey Brine. Did not crystallize the way everyone else said. Oh well can always try again tomorrow :( item not reviewed by moderator and published
made it as written, save for cutting the ginger a little thicker. (i would cut it even thicker --as thick as 1/4 inch.) it crystallized in exactly 20 minutes for me--if it takes you longer, my guess is that your heat is too low. i used a real sauce pan (much wider at the top than bottom) over medium/medium high heat. when the moisture had mostly evaporated, i lowered it to medium. crystallization occurs very quickly, as others have noted. delish. i think in the future that i'll use the peel from the ginger to make the ginger ale... item not reviewed by moderator and published
This is an excellent recipe. Watch the crystallization closely towards the end. It happens very quickly. You are left with delicious ginger pieces (I went a little fatter then the 1/8 inch called for.) Had a great time making this with my daughter, who wanted to try it after watching the show. Needless to say, the time it took to crystallize was too much, so she came along again after the fact. item not reviewed by moderator and published
my hand started to cramp during stirring and it took a very long time to crystallize but soo soo worth it, i cant stop eating it, also alot cheaper than the store bought stuff, and much much better aswel. item not reviewed by moderator and published
This is a lot easier than other candied ginger I have made but since I am making Alton's GINGER SNAP COOKIES, I decided to use this recipe. It took 53 minutes for it to crystalize!!!!! But SUDDENLY it was done! Next time (yes, I will make this again) I am going to cut the ginger thicker. 1/8" made the slices curl like a potato chip. If you do not have a scale, get even a cheap one. It really does make a difference, especially with desserts. PEACE item not reviewed by moderator and published
My son made this and he is only 10. I was watching him to make sure he was safe. but it turned out very well. It was very spicy and delicious. I am going to make it soon for my mother-in-law. She already had a piece and loved it (she is a very picky ginger eater. item not reviewed by moderator and published
It may feel like you've been stirring the ginger forever, but when it starts to crystallize, it will happen very quickly. I recommend you use a silicone spatula to do this. I had no problems with anything burning. I also saved the rest of the original ginger water and will pour it back into my original pan to make a simple syrup with some added sugar and the crystallized sugar left on the pan. item not reviewed by moderator and published
I never thought I would like candied ginger, so up until now I never tried it. But like so many of AB's endeavors, he makes you want to try things you wouldn't ordinarily. The recipe was easy, but it did seem to take longer than the directions said for the syrup to reduce, but I kept stirring it and it came together. The taste is really good--sweet at first, and then there's a spicy, almost hot bite to the ginger as you chew it. Kinda neat. And after digging through the cabinet, I found some store-bought candied ginger in a jar; it looked very unappealing next to the stuff I just made. It didn't taste anything like what I just made, either. "Why buy what you can make?" as AB likes to say... item not reviewed by moderator and published
I modified the recipe by adding some fresh jullienned lemon peel. The scent of cooking ginger and lemon was delicious. And it turned out great! Will definitely make this again... item not reviewed by moderator and published
The candy turned out great. It has that ginger spiciness missing from the packaged stuff. item not reviewed by moderator and published
Not a real fan of this - neither the process nor the final product. It took way longer to crystallize the sugar than the 20 minutes called for, and when it did crystallize, the ginger itself was beginning to burn. Yes, I was stirring the whole time. The result is almost a sugared ginger chip, and somewhat stringy at that. I did, however, reserve all of the original water from the first boil. I added sugar to that, brought it back to a boil and made some terrific ginger syrup for ice cream topping, or whatever! item not reviewed by moderator and published
I turned my back for one minute at the end and it burned. It reminds me of when you are making caramel. You must watch the pan! item not reviewed by moderator and published
I was shocked at how easy this is to do. Very simple process. Make sure you continously stir. Unlike the other candies you've seen Alton do, you actually WANT crystals this time, so you must stir it! The final product is awesome. It is much sharper than the store bought stuff. In ginger snaps it adds a nice back heat in the cookies (I didn't use Alton's GS recipe) Very tasty and easy to do item not reviewed by moderator and published
If I'd known how easy this is, I would have done it a LONG time ago. Just like making citrus peel candy. item not reviewed by moderator and published
You've probably moved on, but I really never peel ginger.  If I'm grating it on my microplane the skin just naturally peels off in one big piece, and if I'm chopping it I don't notice the peel.  I'm going to try this soon, and intend to just mandolin it into slices and then chop them up afterwards into cubes. item not reviewed by moderator and published
Why would you downgrade your rating of this great recipe based on the ginger you bought? If Alton hadn't given advice about what kind to buy I could understand, but he specifically says in his video (attached to this recipe) that you should STAY AWAY from stringy older ginger. He even gives advice on where to buy the good stuff. item not reviewed by moderator and published
good question about reducing some of the spice. I'd be curious to see an answer too... basically because this version is SO much spicier than store-bought and I'm a little nervous to use it in recipes as I'm sure they are talking about the more bland stuff. Wouldn't want to throw off the balance of the dish by overpowering w/ ginger. item not reviewed by moderator and published

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