Candied Ginger And Ginger Syrup Recipes

HOW TO MAKE HONEY CANDIED GINGER AND GINGER SYRUP

Steps:

• Wash your ginger and peel if desired. I personally don't peel it. I just scrub it really well.
• Slice it very thin or chop into small chunks.
• Place in a small saucepan and cover with the honey and water.
• Bring to a simmer and reduce to low heat.
• Cover and let simmer for 30 minutes.
• Remove lid and let summer on low heat for another 30 minutes or until the ginger is tender when you poke it with a fork. The syrup should also be reduced by about half.
• Remove from heat and let cool.
• Pour the mixture through a strainer and let the syrup completely drip off the ginger pieces.
• Once drained completely, spread the ginger pieces out in a single layer on a wire rack or a sheet pan covered with wax paper. The wire rack works best if you have one.
• Let the ginger sit out for at least 12 hours or until it has started to dry. You could also use your dehydrator on low for about 8 hours if you prefer.
• Transfer to an airtight container. I store mine in the fridge and it will keep for quite a long time.
• Enjoy as a healthy little sweet treat, or come up with creative ways to incorporate it into your cooking or baking!

GINGER SYRUP

Steps:

• Bring ginger, sugar, and water to a simmer in a small heavy saucepan over medium-low heat, stirring until sugar has dissolved, then gently simmer, uncovered, 30 minutes. Strain through a sieve and reserve ginger for another use (see cooks' note, below), then cool to room temperature.

CRYSTALLIZED GINGER , GINGER SYRUP & GINGER SUGAR

Steps:

• Peel and slice ginger into 2 inch lenghts and 1/8th inch thick. Using a Mandoline Slicer will give you uniform slices with ease and quickness.
• Toss sugar and ginger together.
• In a large heavy bottom pan heat water add sugared ginger and bring to a very slow simmer.
• Stir over low heat occasionally for 1 and 1/2 hours.
• The ginger will become translucent and the sugar will crystallize on the edge of the pan.
• Sprinkle 1/4 cup sugar on parchment paper or a silicone mat. Lay drained ginger on sugar. Toss the sugar when ginger has cooled enough to handle (about 10 minutes) to coat evenly.
• Place in a air tight container out of heat and light.
• The yummy sugar that is left over can be saved in a jar and used for tea, sugar the rim of glasses drinks or in baking cookies or cakes.
• And for the left over syrup add 1 cup water heat to mix and use as you would corn syrup.

CRYSTALLIZED OR CANDIED GINGER

Steps:

• Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork.
• Toss ginger with sugar in a bowl.
• Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat.
• Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.

CANDIED GINGER AND SYRUP

Steps:

• Peel ginger and slice into rounds about 1/8 inch thick.
• Mix sugar and water in a large sauce pan and bring to boil.
• When sugar is disolved, add ginger and boil for 45 minutes.
• Ginger should be sweet and tender.
• Drain ginger and reserve liquid.
• Place ginger on rack to dry for 30 minutes.
• Toss with sugar to coat.
• Let dry on wax paper.
• Store in airtight container.
• Boil reserved liquid until reduced to a syrup with consistency between maple syrup and honey. (mine was that way after the 45 minutes with the ginger in it.
• Sugar will crystallize so just add a little water and boil.
• Store in airtight container in refrigerator.
• Syrup can be used for waffles, icecream, tea, Or whereever you use syrup.

CANDIED GINGER

Steps:

• 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.

CANDIED GINGER

Steps:

• In a small saucepan, bring sugar and water to a boil over medium heat; continue boiling, stirring occasionally, until sugar dissolves, about 5 minutes.
• Meanwhile, with a paring knife, slice ginger crosswire very thinly (about 1/8 inch thick). You should have about 1 cup.
• Add ginger slices to pan; simmer over medium-low heat until translucent and tender, 20 to 25 minutes. With a slotted spoon, transfer ginger to a wire rack set over a baking sheet lined with parchment or waxed paper; spread pieces so they are not touching. Let drain. Reserve ginger syrup (let cool; refrigerate in an airtight container up to 1 month).
• Pour 1/4 cup sugar into a small bowl; coat ginger slices, 1 or 2 at a time, in sugar. Store in an airtight container at room temperature, up to 1 month.