Candied Ginger- Crystallized

Candied Ginger

Candied ginger is a great addition to cookies, crisps, fruit salads or any dessert you want to have an extra zing! It is also great as a sweet snack.

I like using these to make my lemon ginger cookies but they are also a great addition to ginger cookies.

The beauty of this recipe for candied ginger is that you do not need to candy the ginger if you do not want to. You can leave it in the syrup, in a closed container in the fridge, for up to a year. Simply reach for it when you want to add some personality to any dessert.

Here is what you will need to make this candied ginger:

1/4 pound ginger – peeled
1 cup water
1 cup sugar
Pinch of salt

Thinly slice the ginger and place it into a pot. Do not worry about slicing it too thin. The thinner the better.

Place the sliced ginger into a pot and cover with water. Bring to a boil and dump the water. Do this three times.

Add one cup of water and one cup of sugar to the prepared ginger slices. Add the pinch of salt and shale the pan. Work on low heat and bring the syrup to a soft simmer. Simmer for 20 to 25 minutes – without stirring – until the syrup is thickened. Turn off the heat and allow the ginger to sit in the syrup for a few minutes.

You can refrigerate the ginger in the syrup, in a closed container, for up to one year. If you want to candy it, place some warm ginger and syrup into a colander. Make sure you drain as much of the syrup as you can. Place some white sugar in a shallow pan and place the ginger, one by one, onto the sugar. Flip it around to coat both sides.

Place the coated ginger on a rack and allow to dry for 2 to 3 hours. Store in a closed container in the refrigerator. Enjoy!

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My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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