Side Pannel
Crystallized Ginger Candy
Crystallized Ginger Candy
- Recipe Submitted by maryjosh on 11/12/2016
Ingredients List
- 1 1/2 lbs fresh ginger
- 3 1/4 cups granulated Sugar divided
Directions
Peel the skin off the ginger and discard. Using a mandoline or very sharp knife, carefully slice into 1/8-inch to 1/4-inch thick pieces. You will need a total of 1 pound. If you have any left over, store for later use.
Place all of the pieces in a large saucepan and add enough water to fully cover them. Simmer uncovered over medium-high heat for 30 minutes. Drain, reserving 3/4 cup of the water. Place drained ginger in a separate bowl.
Place 1 pound of granulated sugar in the empty saucepan. Add the reserved 3/4 cup ginger-water and stir together. Bring to a low boil and completely dissolve the sugar. Add the slices of ginger. Continue to boil gently, stirring occasionally, until the pieces are translucent and the syrup has thickened slightly, about 15-20 minutes.
Immediately remove the pan from the heat and drain, using a colander over a big bowl to collect the syrup. Set up a wire cooling rack over a baking sheet. Using two forks, separate the individual pieces and place in a single layer on the cooling rack, with space in between the pieces so they do not touch. Allow to cool completely, about 30 minutes to one hour.
Place the remaining cup of sugar in a large, clean bowl. Toss the cooled pieces in the sugar a handful at a time to coat in a thin layer.
Place back on the wire cooling rack in a single layer with space in between, and let sit for at least 3 hours or overnight until completely dry. Store in an airtight container at room temperature, in a dry place and away from direct sunlight. Your candy will keep for about two weeks.
Place all of the pieces in a large saucepan and add enough water to fully cover them. Simmer uncovered over medium-high heat for 30 minutes. Drain, reserving 3/4 cup of the water. Place drained ginger in a separate bowl.
Place 1 pound of granulated sugar in the empty saucepan. Add the reserved 3/4 cup ginger-water and stir together. Bring to a low boil and completely dissolve the sugar. Add the slices of ginger. Continue to boil gently, stirring occasionally, until the pieces are translucent and the syrup has thickened slightly, about 15-20 minutes.
Immediately remove the pan from the heat and drain, using a colander over a big bowl to collect the syrup. Set up a wire cooling rack over a baking sheet. Using two forks, separate the individual pieces and place in a single layer on the cooling rack, with space in between the pieces so they do not touch. Allow to cool completely, about 30 minutes to one hour.
Place the remaining cup of sugar in a large, clean bowl. Toss the cooled pieces in the sugar a handful at a time to coat in a thin layer.
Place back on the wire cooling rack in a single layer with space in between, and let sit for at least 3 hours or overnight until completely dry. Store in an airtight container at room temperature, in a dry place and away from direct sunlight. Your candy will keep for about two weeks.
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