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

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 73
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

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