Homemade Candied Ginger: A Delicious and Healthy Snack
Homemade Candied Ginger: A Delicious and Healthy Snack
Making Candied Ginger from Fresh Ginger. A delicious and healthy ginger recipe that tastes like a sweet treat.
I saw a lot of fresh ginger at the market, so I decided to make candied ginger that we could enjoy like a snack anytime. It’s wonderfully spicy and sweet, perfect for satisfying those snack cravings!
Ingredients- 1kg fresh ginger
- 800g granulated sugar
Cooking Instructions
Step 1
Begin by preparing your fresh ginger. Break it into smaller pieces, and wash it thoroughly multiple times under running water until all soil is completely removed. This thorough washing is key to achieving a clean, pure ginger flavor without any earthy notes.
Step 2
After washing, use a knife or a peeler to carefully remove the skin from the ginger, aiming for a thin peel. Next, slice the peeled ginger as thinly as possible. Using a mandoline slicer can make this process much easier and ensure uniform, thin slices, which are crucial for the right texture.
Step 3
To remove the sharp, pungent taste from the ginger, soak the thin slices in cool water for about 5 hours. This soaking process helps to leach out some of the intense spicy compounds and starches, resulting in a milder, more pleasant flavor for your candied ginger.
Step 4
Once soaked, drain the ginger slices and rinse them again with fresh water. You’ll notice the soaking water is cloudy from the released starches. Drain them well to remove excess moisture. Now, combine the ginger slices with 800g of granulated sugar in a bowl. Gently toss them together until the ginger pieces are evenly coated with sugar. The sugar will begin to dissolve and create a syrup as it sits.
Step 5
Transfer the sugared ginger to a large, wide pan. Bring the mixture to a boil over medium-high heat. As the liquid begins to reduce by about half, lower the heat to medium. Continue to stir the mixture constantly to prevent the ginger from sticking to the bottom of the pan and to ensure even cooking. Keep stirring until the syrup thickens noticeably.
Step 6
When the syrup has further reduced and you can see the bottom of the pan through the mixture, lower the heat to low. At this stage, the sugar will start to crystallize and coat the ginger pieces. Continue to stir gently and continuously over low heat as the mixture begins to thicken and become jammy.
Step 7
You’ll know it’s almost ready when you can scrape the bottom of the pan and see white sugar crystals forming. Quickly stir everything together to ensure the sugar crystals are evenly distributed and coat each piece of ginger. This is the crucial moment to stop cooking to prevent it from becoming too hard.
Step 8
While the candied ginger is still warm, spread it out in a single layer on a baking sheet or a large tray to cool completely. Allowing it to cool fully will help it achieve a delightful chewy texture and prevent the pieces from clumping together. Once completely cooled, store the candied ginger in an airtight container in a cool, dry place to enjoy for weeks to come.
