Photo: Candied Ginger Recipe
Ingredients
- Nonstick spray
- 1 pound fresh ginger root
- 5 cups water
- Approximately 1 pound granulated sugar
Directions
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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By nyerlando
Lititz, PA
on February 10, 2013
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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.
By NinjaMidget
on January 25, 2013
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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!
By alison.hamilton...
Cleveland, TN
on December 29, 2012
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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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