Crystallized Candied Ginger
Transform your favorite culinary moments with this irresistible recipe for Crystallized Candied Ginger! Made from fresh ginger root simmered in a luscious homemade sugar syrup, this treat strikes the perfect balance between sweet and spicy. The thin, tender ginger slices are simmered to perfection, then coated in a sparkling layer of granulated sugar that adds a delightful crunch. Ideal as an on-the-go snack, a garnish for cocktails and desserts, or even a soothing addition to your tea, this homemade candied ginger is versatile and bursting with bold flavor. With a straightforward process and long shelf life, it’s a must-try confection for ginger lovers everywhere. Perfect your holiday treats or elevate your pantry essentials with this easy, elegant recipe for crystallized candied ginger.
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Ingredients
- 300 grams fresh ginger root
- 400 grams granulated sugar
- 500 milliliters water
- 50 grams extra granulated sugar (for coating)
Directions
Step 1
Peel the ginger root using the back of a spoon or a vegetable peeler, and slice it into thin, even slices (approximately 2-3 mm thick).
Step 2
Place the sliced ginger in a medium saucepan and cover it with water. Bring to a boil over medium heat and simmer for 10 minutes to reduce bitterness.
Step 3
Drain the ginger and repeat the boiling process with fresh water for another 10 minutes. Drain again and set aside.
Step 4
In the same saucepan, combine 500 milliliters of water and 400 grams of granulated sugar. Stir well and bring to a simmer over medium heat until the sugar is fully dissolved, forming a syrup.
Step 5
Add the drained ginger slices to the syrup and lower the heat to medium-low. Simmer gently for 45-60 minutes, stirring occasionally, until the slices are translucent and tender, and the syrup has slightly thickened.
Step 6
Using a slotted spoon, transfer the candied ginger slices onto a wire rack placed over a parchment-lined baking sheet. Allow them to cool and dry for 1-2 hours.
Step 7
Once the ginger slices are cooled but still slightly tacky, toss them in the extra granulated sugar (50 grams) until well coated.
Step 8
Shake off any excess sugar and spread the coated ginger slices back onto the wire rack. Let them air-dry completely for 2-3 hours, or overnight if possible.
Step 9
Store the crystallized candied ginger in an airtight container at room temperature for up to 3 months.
Nutrition Facts
| Serving size | (1257.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1963.8 |
| Total Fat 2.4g | 0% |
| Saturated Fat 0.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 54.2mg | 0% |
| Total Carbohydrate 504g | 0% |
| Dietary Fiber 6g | 0% |
| Total Sugars 455.1g | |
| Protein 5.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 78.4mg | 0% |
| Iron 1.8mg | 0% |
| Potassium 1245mg | 0% |
Source of Calories