Candied Ginger

Recipe courtesy Alton Brown, 2008

Show: Good EatsEpisode: Ginger: Rise of the Rhizome

Rated: 5 stars out of 5Rate itRead users' reviews (13)

RECIPE
COMMENTS & REVIEWS(13)

Cook Time:
1 hr 0 min
Level:
Easy
Yield:
about 1 pound

Times:

Prep: 15 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 15 min

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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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Comments & Reviews

recipe Candied Ginger
mad f, AZ 07-11-2009
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excellent
Rated: 5 stars out of 5

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...Read more
recipe Candied Ginger
Nelson Meriden, CT 05-31-2009
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Great taste - But it takes more than an hour from end to end.
Rated: 5 stars out of 5

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. Read more
recipe Candied Ginger
steve monroe, CT 05-27-2009
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AMAZING
Rated: 5 stars out of 5

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. Read more
recipe Candied Ginger
Kathryn Fort Worth, TX 03-19-2009
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TASTE GREAT!!! STIR FOR A LOOOOOOOONG TIME...
Rated: 5 stars out of 5

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. PEACERead more
recipe Candied Ginger
John Colorado Springs, CO 03-10-2009
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so easy a kid can do it
Rated: 5 stars out of 5

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. Read more
recipe Candied Ginger
Emmalee Rockford, IL 03-03-2009
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Very easy to do.
Rated: 5 stars out of 5

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.Read more