Ginger Candy Recipes

EASY GINGER CANDY RECIPE + VIDEO

Steps:

• Peel the ginger root and slice into 1/8 inch rounds.
• Place the ginger slices in a large 6 quart sauce pot. Add the water. Bring to a simmer. Cover and simmer for 30 minutes to soften the ginger.
• Remove the lid and check the liquid levels. There should be approximately 1/4 - 1/3 cup of water in the bottom of the pot. If needed, scoop out some water with a ladle, or add water, to make sure you have about ¼ cup in the pot.
• Stir in the sugar and salt. Bring the sugar syrup to a simmer. Simmer, stirring regularly, for 15-20 minutes, until the syrup starts to crystalize. The color will range from pale cream to golden. Remove from heat and stir in the vanilla extract.
• Set out a baking rack. Spray with nonstick cooking spray. Use tongs to move the ginger pieces to the rack, spreading out in a single layer.
• Allow the ginger to rest for 2-4 hours, until all the pieces are dry.
• Place in an airtight container. The ginger candy will last for at least 1 month if kept in a cool dry place.

GINGER CANDY RECIPE

Steps:

• Peel fresh ginger and cut into thin coins (1/8 inch thick). Add the sliced ginger to a medium saucepan along with 3 cups of water.
• Bring the water to a rolling boil over high heat. Once it comes to a rolling boil, reduce the heat to low and cook the ginger for 2 minutes.
• Remove the pan from heat, strain the ginger and discard the water. Cook the ginger coins in water similarly 2 more times. This process removes the bitterness from ginger and makes the fibrous cell wall soft. Drain and set aside.
• Heat water and granulated sugar in a medium saucepan over medium heat. When it comes to a boil, reduce the heat to low and cook for 5-6 minutes.
• Add the ginger to the pan and cook for 20-30 minutes on low heat till it turns translucent. Do not stir during this process otherwise there will be crystallization.
• Strain the syrup using a strainer and store it for future use (iced tea or any other drink).
• Let the crystallized ginger cool for 2 minutes.
• Toss it in castor sugar until all the pieces are coated.
• Arrange the pieces on a wire rack in a single layer and let them dry for 6-8 hours. Store in an airtight container for up to 2 weeks at room temperature or 2 months in the refrigerator.

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.