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Candied ginger

  • 450 g Ginger Root, peeled, chopped into 3 mm slices
  • Water
  • 450 g White Sugar
  1. Boil ginger in water 35 minutes in a covered saucepan until ginger is tender.
  2. Drain ginger in colander, reserving 60 g of the cooking liquid.
  3. Candy ginger. Add ginger, sugar, and reserved cooking liquid to saucepan. Stir to combine. Bring to boil, stirring frequently. Cook 20 minutes over medium heat, stirring frequently, until the sugar syrup appears dry, has almost evaporated, and begins to recrystallize.
  4. Cool. Transfer the ginger immediately to a wire rack and spread to separate the individual pieces.

Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.

Store up to 2 weeks in an airtight container.

  1. Brown, Alton. "Candied Ginger." Food Network. May 2017. ↩