Candied Ginger

Alton Brown

Recipe courtesy Alton Brown, 2008

Show: Good EatsEpisode: Ginger: Rise of the Rhizome

Picture of Candied Ginger Recipe Photo: Candied Ginger Recipe
Rated 5 stars out of 5
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  • Read 42 Reviews
Total Time:
1 hr 15 min
Prep
15 min
Cook
1 hr 0 min
Yield:
about 1 pound
Level:
Easy
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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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Newest Ratings and Reviews

Read all 42 reviews

  • on January 21, 2012

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    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!

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  • on January 16, 2012

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    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.

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  • on December 23, 2011

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    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.

    people found this review Helpful.
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