Candied Ginger Recipes

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

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.

CRYSTALLIZED CANDIED GINGER

Steps:

• Peel the ginger using a sharp-edged teaspoon (or a small knife) -- yep that is the easiest way, just scrape it toward you and all comes off. In the joints just break apart the pieces to get all the peeling.
• Now slice it in 1/4-inch-thick slices -- I used the Cuisinart since I was doing so much but you can use a mandoline or sharp knife.
• Place the slices in a large nonreactive saucepan with cold water to cover, bring to a boil and cook for 15 minutes. Drain, cover with fresh cold water, boil, and again cook 15 minutes. Repeat this blanching process 2 more times, for a total of 4 blanchings in all.
• After the last blanching, drain and cover with 6 cups of fresh cold water and 3 cups of sugar. Slowly bring the syrup to a boil, stirring often, then reduce heat and simmer, stirring occasionally, until the ginger is translucent and the syrup is thickened, about 20-30 minutes; watch carefully. Remove from heat.
• You now have Canton candied ginger and can store it this way (in it's syrup, in a sterilized jar with a tight fitting lid, and refrigerated) for practically forever.
• Or, for crystallized ginger, let stand for about 30 minutes, for the ginger to absorb more syrup. Then you can take the pieces of ginger from the syrup and toss it in granulated sugar and put it on a rack (or on a parchment lined baking sheet) to dry, uncovered at room temperature, for at least 8 hours or overnight, until the sugar coating is firm and the slices are no longer sticky. This also keeps for at least a year, stored in a cool dry place in an airtight container.
• Notes: Save the syrup for flavoring, it has a strong ginger flavor and can be used to flavor drinks-- it is so yummy! I also save the sugar that I tossed it in to use in recipes.

CANDIED GINGER

Steps:

• 1. Slice the ginger as thinly as possible. It can't be too thin, so use a sharp knife. 2. Put the ginger slices in a non-reactive pot, cover with water, and bring to a boil. Reduce heat and let ginger simmer for ten minutes. Drain, and repeat one more time. 3. Mix the sugar and water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 225F (106C.) 4. Remove from heat and let stand for at least an hour, although I often let it sit overnight. Or if you want to coat the slices with sugar, drain very well while the ginger is hot, so the syrup will drain away better. 5. Store ginger slices in its syrup, or toss the drained slices in granulated sugar. Shake off excess sugar, and spread the ginger slices on a cooling rack overnight, until they're somewhat dry. The sugar can be reused in a batter or ice cream base, or for another purpose. Storage: The ginger, packed in its syrup, can be stored in the refrigerator for up to one year. If you're concerned with it crystallizing, add a tablespoon or two of corn syrup or glucose to the sugar syrup at the beginning of step #3. If tossed in sugar, the pieces can be stored at room temperature for a few months.

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.

CRYSTALLIZED GINGER

Steps:

• Place ginger in a medium, heavy-bottomed saucepan. Add enough water to cover by 1 inch. Partially cover saucepan and bring to a boil over medium-high heat; boil until ginger is almost cooked through but still slightly al dente, about 1 hour. Drain.
• Weigh cooked ginger and return it to saucepan with an equal amount of sugar. Add 2 tablespoons water; bring to a boil over medium-high heat, stirring, until ginger becomes translucent, about 20 minutes.
• Reduce heat and continue cooking, stirring, until ginger is crystallized and begins to clump in the middle of the pan.
• Meanwhile, sprinkle a large rimmed baking sheet with sugar. Pour crystallized ginger onto prepared baking sheet and roll in sugar, separating pieces. Transfer to a sterilized jar and store in a cool place for 3 to 6 months.