After my last ginger purchase I started thinking that it probably wouldn't be that hard to make my own candied ginger. Why not give it a try? The hardest part of the process was peeling the fresh ginger. Other than that it was fairly simple, though a bit time consuming. The result was absolutely delicious. I'll never get the store-bought variety again.
An added bonus to making your own candied ginger is one of the by-products of the recipe, ginger syrup. Don't toss this stuff. It is an amazing sweetener and could be used in hot tea, a smoothie, or whatever needs sweetening. Then again, it would also make the perfect topping for a piece of toast or even some pancakes. Mmm!
Here's the printable version of my Candied Ginger Recipe so you can give it a try!
1 lb of peeled fresh ginger
5 cups water
1 lb sugar (That’s about 2 ¼ c if you don’t have a kitchen scale)
¼ c Natural Cane Turbinado Sugar for coating
Cut the ginger into 1/8-inch thick slices. (I used a a food processor because it's quick and easy but you could also use a mandolin.)
Place the sliced ginger and water into a 3 quart pot on the stove. Bring the mixture to a boil.
Cover and reduce heat to medium-low. Simmer for 45 minutes until ginger is tender.
Drain the ginger, reserving ¼ cup of the cooking liquid.
Return the ginger and reserved liquid to the pan then add the sugar. Bring to a boil. Reduce
heat to low and simmer for 20 minutes, stirring frequently.
Remove from heat. Drain the ginger slices and reserve the syrup as a yummy sweetener or topping. Just store it in an airtight container.
Spread the ginger slices out across a wire cooling rack set over a baking pan or dish. Sprinkle
the slices with Natural Cane Turbinado Sugar. Allow slices to cool then turn them over and
sprinkle the other side with sugar. Let the slices dry for a few hours.
Store ginger slices in an air tight container. Enjoy!