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Candied Ginger
Candied ginger, I wanted to make this for Chinese New Year but got a little too busy.
Ingredients
- Nonstick spray
- 1 pound fresh ginger root
- 5 cups water
- 1 pound granulated sugar
Instructions
- 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 mandoliner. 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.
Nutrition
Calories: 2109kcalCarbohydrates: 532gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 123mgPotassium: 1891mgFiber: 9gSugar: 460gVitamin B1: 0.1mgVitamin B5: 1mgVitamin C: 23mgCalcium: 113mgIron: 3mg
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