Your cart is currently empty!
Crystallized Ginger
Crystallized Ginger
Crystallized ginger, also known as candied ginger, is a delightful treat that combines the spicy warmth of ginger with a sweet, sugary coating. It's versatile in culinary applications, enhancing both sweet and savory dishes, and can also be enjoyed on its own. Here's how you can make it at home
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Ingredients
- 1 medium sized ginger
- 2 cups organic cane sugar
- Water
Instructions
- Peel the ginger. If the skin of the ginger is thin and soft using a spoon to scrape it off works well. Cut the peeled ginger it into thin slices no larger than 1/8 inch (3mm) thick.
Place the ginger slices into a medium sized pot (a wide pot is recommended) and generously cover the ginger with water. Bring to a low boil and simmer uncovered on low-medium heat for 10 minutes. The water should be lightly bubbling. This helps to soften the ginger before candying it.
Drain the water. It can be saved and enjoyed as ginger tea. Remove the ginger from the pot and set aside.
Using the same pot add 2 cups of sugar and 1 cup of water and stir. On medium heat bring to a boil. Add the ginger slices and let simmer for 15 minutes. The liquid should to be lightly bubbling, but not a ferocious boil. Make sure to keep and eye on the mixture and stir occasionally.
After 15 minutes the liquid should have reduced to about half and thickened. Drain the liquid. It can be saved and used as a delicious ginger simple syrup. Remove the ginger slices and place on a cooling rack to drain. Let dry for 1-2 hours. The ginger should be sticky but not dripping wet when coating it in sugar.
Fill a small bowl with sugar and toss the ginger pieces until they are covered. Leave them to dry for another 1-2 hours to make sure that there is no moisture. They can also be left out overnight to completely dry.
Store them in a sealed container in the refrigerator for up to 2 months or 1-2 weeks at room temperature. When left at room temperature they will have a soft, chewy texture. When left in the fridge they will be firm and slightly hard. They are delicious as is, dipped in chocolate, added in trail mix or chopped and used in baking. Enjoy!
Notes
For this recipe I recommend using non organic ginger. Because it’s tougher, darker in color and has a stronger flavor. Non organic ginger has more water content making it softer to chew with a more mild flavor and brighter yellow color. If you want to use organic ginger I recommend cutting the slices very thin and simmering them in water for at least 30 minutes instead of 10 minutes, to soften them. Young ginger also works well for this recipe because it is usually less fibrous, with a mild flavor. Young ginger has a thin and light colored skin.
*The yield of this recipe varies on the size of the ginger and how thick it is sliced.
*The leftover water that you used to boil the ginger in the first step can be saved in a glass jar and reheated as a ginger tea. Add a squeeze of fresh lemon juice and sweeten. The tea can last in the fridge for 3-4 days.
*The sugar and water mixture used to candy the ginger makes a delicious ginger simple syrup. Store it in a sealed glass jar in the refrigerator for 2-3 weeks. Use it on top of vanilla ice cream, in cocktails, lemonade, ice tea or to sweeten a warm chai or matcha tea.
Nutrition Information:
Serving Size: 1 cupAmount Per Serving: Calories: 198Sodium: 1mgCarbohydrates: 51gFiber: 0.1gSugar: 50gProtein: 0.1g