Baking 101: Homemade Candied GingerSheri Silver
If you read my recent post about candied ginger, you know that I’m a bit…obsessed.
So obsessed that I set about looking for as many interesting recipes using my new favorite ingredient as I could find.
But then I thought, why not start by making my own candied ginger?
I thought it would be hard – I had never “candied” anything before.
But guess what? It’s super easy!
Yep – with only three ingredients (one of them being water!) and no special equipment, you can make these addictive little gems yourself.
And don’t worry – I’ll be sharing those recipes soon!
Start With the Freshest Ginger! 1 of 10
Because ginger is the star here, you'll want to get the freshest you can find.
Trim Off the "Knobs" 2 of 10
Trim off all the little bumps,or "knobs", to make peeling the ginger easier.
Peel the Ginger 3 of 10
Did you know that the best way to peel ginger is with a spoon? The spoon's shape allows you to easily follow the curves, while taking away just the skin. You'll be left with a nice, smooth piece of ginger.
Slice It Up! 4 of 10
Slice the ginger in discs or strips, about 1/8" thick.
Let It Dry 5 of 10
After it's cooked in the simple syrup, drain the ginger and dry thoroughly on a wire rack before coating with sugar. The ginger is ready when it is slightly tacky to the touch. And be sure to save the ginger "syrup"!
Roll in Sugar 6 of 10
Once the ginger has dried, coat generously with sugar.
Return To Rack To Finish Setting 7 of 10
After coating with sugar, return ginger to the cooling rack to finish setting. Your candied ginger is now ready to use!
Use It On Cookies, Ice Cream and More! 8 of 10
Candied ginger keeps stored, covered, for up to three months. Use it in cookies, on ice cream, or even straight out of the jar!
Ginger Has Many Benefits! 9 of 10
Fresh ginger has many benefits (aside from being delicious) - including calming an upset stomach or relieving nausea. Just another reason to give this recipe a try!
Use Your Ginger "Syrup"! 10 of 10
Be sure to save that ginger syrup - it is so versatile!
Read more at Donuts, Dresses and Dirt
adapted from The Kitchn
1 1/2 c. water
1 1/2 c. sugar (plus extra sugar for coating)
1 c. peeled and sliced ginger
Place a wire rack over a parchment-lined baking sheet; set aside.
Combine water and 1 1/2 c. sugar in a small saucepan and bring to a boil.
Add ginger, reduce heat, and simmer for 20 minutes.
Pour mixture into a sieve set over a measuring cup or small bowl (you can reserve the ginger “syrup” for another use). Transfer the ginger to the wire rack. Let stand till almost completely dry (ginger should feel just slightly tacky to the touch).
Coat ginger generously with additional sugar; return to rack to set completely. Ginger can be stored in an airtight container for up to three months.