Candied ginger, also known as crystallized ginger, is a delightful treat that combines the warming spice of ginger with a sweet sugar coating.
Ingredients
Scale:
Fresh ginger root: 1 pound, peeled and cut into 1/4-inch slices
Water: 4 cups, for boiling the ginger and creating the sugar syrup
Granulated sugar: 2 cups, plus additional for coating
Optional: Lemon juice (1 tablespoon) or a pinch of salt (1/4 teaspoon)
Instructions
Prepare the ginger: Peel the ginger root using a vegetable peeler, being careful to remove all the outer skin. Cut it into 1/4-inch thick slices or chunks.
Cook the ginger: In a medium saucepan, combine the ginger slices and 4 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 30 minutes.
Sweeten the ginger: Drain the ginger and transfer it back to the saucepan. Add 2 cups of granulated sugar and just enough water to cover the ginger. Bring to a boil again, stirring gently until the sugar has completely dissolved.
Cool and coat: Remove the ginger from the heat and let it cool in the syrup for about 10 minutes. Using a slotted spoon, transfer the pieces to a wire rack.
Dry the candied ginger: Allow the coated ginger to dry on the wire rack for several hours or overnight.
Store the candied ginger: Once completely dry, store the candied ginger in an airtight container at room temperature.
