Candied ginger – done! Yeah one more crossed off from my to-learn list. Do you have a list on things you want to learn in baking and cooking? I do. The more we learn (be it failure or success), the more we gain. And there are still so much I want to learn.
Candied ginger is HOT!
Making candied ginger is very less time consuming and by the end of the process, you’ll be rewarded with a bottle of candied ginger which you can add into muffins, cookies, ice-cream… what else? You can also munch it as snack like what I do but caution… it’s SPICY!
When stored properly, the candied ginger can keep for over a month but I noticed the freshness and omph-ness of the ginger flavor will dwindle with time. So it’s better to make a small batch if you are going to consume it within your family.
The recipe yields about the size of 250g dijon mustard glass bottle.
Adapted from Sweet Confections by Nina Wanat
120g fresh ginger (without skin)
1 1/2 cup water
Note: Use young ginger as they are juicy and less fibrous.
1. Prepare a piece of baking paper on the kitchen counter.
2. Peel fresh ginger with vegetable peeler.
3. Slice ginger to about 2mm thickness.
4. Place ginger and water in a saucepan. Cover and cook in medium-low heat for about 15 minutes.
5. Reserve 1/4 cup ginger water from step 4. Drain the ginger and return to saucepan. Tip: save the drained liquid and make ginger related drink.
6. Add the reserved ginger water and sugar into the saucepan as well and bring to a boil over medium heat.
7. Reduce to medium-low and stir the syrup frequently using a heat-resistant spatula until the syrup boils and sugar begins to recrystallize.
8. Transfer ginger immediately to baking paper. Spread and separate ginger into individual pieces using a spatula. Caution: do not use hand!
9. Once cooled, store in an airtight container. They can last for a month or more.