Candied Ginger

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
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.

Fresh Ginger
Use young ginger for making candied ginger because they have less fiber.

Slice Ginger
When slicing the ginger, you want it to be about 2mm in thickness. Not too thin and not too thick.

Boil Ginger & Water
Candied ginger making in progress.

Candied Ginger
Freshly made candied ginger. As time goes by, the surface will become more whitish (from the sugar) as it settles down.

The recipe yields about the size of 250g dijon mustard glass bottle.

Candied Ginger
Adapted from Sweet Confections by Nina Wanat

120g fresh ginger (without skin)
1 1/2 cup water
100g sugar

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.

Happy ginger-y!

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