Candied Ginger
If you’re looking for a delightful treat that combines sweet and spicy flavors, candied ginger is a perfect choice. This versatile ingredient can add a zing to your baked goods, serve as a unique snack, or even enhance savory dishes. Making candied ginger at home is easier than you might think, and the result is a chewy, flavorful confection that you’ll want to keep on hand at all times.
Why This Recipe is a Keeper
Candied ginger is not just a delicious treat; it also packs a punch of health benefits. Ginger is known for its anti-inflammatory and digestive properties, making it a great addition to your diet. This homemade version is free from preservatives and additives, ensuring you know exactly what you’re consuming. Plus, the satisfaction of making your own candy from scratch is unbeatable! You can use it in a variety of ways: toss it in cookies, sprinkle it on oatmeal, or enjoy it straight from the jar.
Ingredient Breakdown
To make your own candied ginger, you’ll need just a few simple ingredients:
- 1 pound fresh ginger root – Look for young, smaller roots for the best flavor and texture. Slice them into 1/8 inch thick pieces for even candying.
- Pinch of salt – This helps to enhance the natural flavors of the ginger.
- 2 cups white granulated sugar – This is the main ingredient that transforms the ginger into sweet, chewy candy.
- Extra sugar for coating – After the ginger has been candied, rolling it in sugar helps to prevent it from sticking together and adds a sweet finish.
Toolbox for This Recipe
Before you start, gather the following tools to make the process smoother:
- Sharp knife or mandolin – For slicing the ginger evenly.
- Large saucepan – To boil the ginger and sugar mixture.
- Slotted spoon – For transferring the ginger to a drying rack.
- Cooling rack – To let the candied ginger dry completely.
- Glass jar or airtight container – For storing your finished candied ginger.
Stepwise Method: Candied Ginger
Step 1: Prepare the Ginger
Start by peeling the fresh ginger root. You can use a spoon to scrape off the skin, which makes this step easy. Once peeled, slice the ginger into 1/8 inch thick pieces using a sharp knife or a mandolin for uniformity.
Step 2: Boil the Ginger
In a large saucepan, combine the sliced ginger with enough water to cover it. Bring the water to a boil over medium heat. Once boiling, reduce the heat and let it simmer for about 30 minutes, or until the ginger becomes tender.
Step 3: Sweeten the Ginger
After the ginger is tender, drain the water and return the ginger to the saucepan. Add 2 cups of white granulated sugar and a pinch of salt to the ginger. Stir to combine, and then add enough water to cover the ginger again.
Step 4: Candy the Ginger
Bring the mixture to a boil again, stirring occasionally to dissolve the sugar. Once boiling, reduce the heat to low and let it simmer for another 45 minutes to 1 hour. The syrup will thicken, and the ginger will become translucent and glossy.
Step 5: Dry the Ginger
Once the ginger is candied, use a slotted spoon to transfer it to a cooling rack. Allow the pieces to cool for about 30 minutes. This will help them dry out slightly and become less sticky.
Step 6: Coat with Sugar
After the ginger has cooled, toss the pieces in extra granulated sugar until they are well coated. This step is crucial for preventing them from sticking together.
Step 7: Store the Candied Ginger
Once fully coated, let the candied ginger sit out for another hour to dry completely. After that, transfer it to a glass jar or airtight container for storage.
If You’re Out Of…
- Granulated sugar: You can use coconut sugar or a sugar substitute, but be aware that the flavor and texture may change slightly.
- Fresh ginger: If you can’t find fresh ginger, you can use dried ginger, but the result will differ in texture and sweetness.
- Cooling rack: If you don’t have a cooling rack, use a plate lined with parchment paper to allow the ginger to dry.
- Airtight container: Any glass jar or even a resealable plastic bag will work for storage.
Problems & Prevention
While making candied ginger is straightforward, you might encounter a few bumps along the way. Here are some common issues and how to prevent them:
- Ginger not candying: Ensure you’re simmering the ginger long enough in the sugar syrup. The mixture should be thick and the ginger should be translucent before drying.
- Sticking pieces: Coating the ginger in sugar after candying is essential. If it’s still sticky, let it dry longer before storing.
- Overcooked ginger: Keep an eye on the ginger as it candies. If it becomes too soft, it can lose its texture.
- Uneven slices: Slice the ginger evenly to ensure uniform cooking. A mandolin can help achieve this easily.
Save for Later: Storage Tips
To keep your candied ginger fresh and flavorful, follow these storage tips:
Store the candied ginger in an airtight container at room temperature. It can last for up to six months if stored properly. If you live in a humid climate, consider refrigerating it to prevent moisture absorption, but allow it to come to room temperature before enjoying.
Reader Questions
Can I use dried ginger instead of fresh ginger for this recipe?
While dried ginger can add flavor, it won’t produce the same texture or moisture as fresh ginger. It’s best to stick with fresh ginger for candied versions.
How can I use candied ginger in recipes?
Candied ginger is a fantastic addition to cookies, cakes, and muffins. You can also chop it and add it to granola, oatmeal, or even savory dishes like stir-fries for a hint of sweetness.
Is it possible to reduce the sugar in this recipe?
Reducing sugar can affect the candying process, resulting in less chewy and more sticky ginger. If you’re looking for a lower-sugar version, consider using less sugar in the syrup but be aware that this may change the final product’s texture and flavor.
Can I freeze candied ginger?
Yes, you can freeze candied ginger! Just ensure it’s well-coated in sugar, then store it in an airtight container or freezer bag. Thaw at room temperature before using.
Weekend Projects
If you love making candied ginger, you might also enjoy these delightful projects:
- Gingerbread Cookies – Perfect for the holidays or any time you crave something spicy and sweet.
- Healthy Gingerbread Latte – A cozy beverage to enjoy on chilly mornings.
- Vegan Gingerbread Cake – A dessert that’s moist and full of flavor.
- Ginger Peach Crisp – A delightful dessert that combines fruits with candied ginger.
The Takeaway
Candied ginger is not only a delicious treat but also an incredibly versatile ingredient to have in your pantry. With this simple recipe, you can create your own batch at home, knowing exactly what goes into it. Whether you enjoy it on its own, add it to baked goods, or use it to spice up savory dishes, homemade candied ginger is sure to impress. So gather your ingredients, roll up your sleeves, and start candying! Your taste buds will thank you.
Candied Ginger
Ingredients
Equipment
Method
- Start by peeling the fresh ginger root. You can use a spoon to scrape off the skin.
- Slice the ginger into 1/8 inch thick pieces using a sharp knife or a mandolin for uniformity.
- In a large saucepan, combine the sliced ginger with enough water to cover it. Bring to a boil over medium heat, then reduce heat and simmer for about 30 minutes.
- Drain the water and return the ginger to the saucepan. Add 2 cups of sugar and a pinch of salt. Stir to combine, adding enough water to cover the ginger again.
- Bring the mixture to a boil again, stirring occasionally to dissolve the sugar. Reduce heat to low and let simmer for another 45 minutes to 1 hour.
- Use a slotted spoon to transfer the candied ginger to a cooling rack. Allow to cool for about 30 minutes.
- Toss the cooled ginger pieces in extra sugar until well coated. Let sit for another hour to dry completely.
- Transfer the candied ginger to a glass jar or airtight container for storage.
Notes
- Store in an airtight container at room temperature for up to six months.
- For a lower-sugar version, use less sugar in the syrup but be aware of texture changes.
- Freeze well-coated ginger in an airtight container or freezer bag for later use.
