Candied Ginger

Candied Ginger
Candied Ginger

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Nonstick spray

  • 1

    lb fresh ginger root

  • 5

    cups water

  • 1

    lb granulated sugar, approx.

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 mandolin. Place ginger slices into a 4-quart saucepan, with the water and set over a 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. Weight 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, approx. 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, sprinkle over ice cream or to sweeten coffee.

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