Candied Ginger?

[Stinger]

If anyone knows how to candy ginger root. I'd sure like to have the recipe. (Thanks!)

[annabella1]

There are 3 ways to make candied ginger. all of them require you to peel and thinly slice the ginger.
One way is to cook the ginger in water till soft, drain it and then cover it in sugar syrup and cook until the water evaporates out of the syrup and the ginger has absorbed the sugar. This is the easiest and quickest way, if you make the sugar syrup with some of the water you cooked the ginger in it will improve the flavor.
Another way is to cook the ginger in water till soft, drain it and then cover it in sugar until the moisture in the ginger is drawn out and the sugar coats it. This may take hours to a few days, but doesn't require close attention, and the flavor will not be as strong.
The third way is to slowly cook the ginger with an equal weight of sugar and about a tablespoon of water in a heavy pan stirring constantly until the sugar melts and is absorbed into the ginger and crystallizes on the surface, you need to be very careful with this method because if the sugar caramelizes it will ruin the flavor of the ginger. However this third method makes the best flavored candied ginger in my opinion.

Of course we are using fresh ginger root not dried ginger root in these recipes.

[Stinger]

Thanks, Annabella. We're going to go with the 3rd method. (I love the stuff!)

[AlchemyAcres]

Do you grow your own ginger?

Are you candying young stem ginger or mature ginger rhizomes?

Young stem ginger makes the best candied ginger, but mature rhizomes will do with some extra care.

Doing it right isn't easy and can take a lot of time!!!!

This is the recipe I use, it's from the book Fancy Pantry by Helen Witty.

Crystallized (Candied) Ginger

1 pound stem ginger or smooth-skinned, juicy mature ginger.
3 cups sugar, plus additional for coating.
3 cups water.
2 tablespoons light corn syrup.

1. Preparing stem ginger: Break the rhizomes apart at the joints and scrape off the thin skin, using a sharp knife. Trim off the stem bases and any bruised or discolored ends. Slice the sections slightly on the bias into pieces about 1/4 inch thick. Place theginger in a large saucepan, add cold water to cover the pieces by 2 inches, and bring it to a boil over medium heat. Lower the heat, cover the pot and simmer for 2 1/2 hours. If the liquid level drops below the ginger at aby point, add boiling water. Drain the ginger, add fresh water to cover and simmer it for another hour. or until the pieces are very tender. Drain the ginger.

Preparing mature ginger: Scrape, trim and slice the rhizomes as described for stem ginger. Place the slices in a bowl, add cold water to cover the pices by 2 inches, and let them stand overnight. Drain the ginger and a place the slices in a large saucepan. Add water to cover the pices by 1 inch and bring everything to a boil over medium heat. Lower the heat, cover the pan and simmer the ginger for 10 minutes. Drain the ginger, cover it and repeat the simmering and draining at least three times; after the fourth simmering, taste a scrap of ginger to see if its hotness suits you. If the flavor is still to strong, change the water and repeat the simmering once or twice more. Continue cooking the ginger in the final water until the pieces are very tender, 2 to 3 hours, adding boiling water as necessary to keep the ginger covered with liquid. (This cooking can be done in several bouts, if that's more convenient.) Drain the ginger.

2. Candying either stem or mature ginger: Combine the 3 cups sugar, 3 cups water and corn syrup in a large saucepan. Bring the mixture to boil over medium-high heat and boil it 2 minutes. Add the ginger slices. Heat the syrup again to boiling, shaking the pan often, and boil it hard for 1 minute. Remove the pan from the heat; let it stand until the ginger and syrup are completely cool, or as long as overnight.

3. Return the pan to the heat and again bring the syrup to a boil. Adjust the heat and simmer the ginger, covered until the pieces are translucent and very tender, which can take 1 to 3 hours; stir it occasionally. If the syrup becomes too thick before the ginger is translucent, add a little hot water to restore its consistency.

4. Finally, cook the ginger, uncovered, shaking the pan often, until the syrup is reduced to a spoonful or two. Remove the pan from the heat and let it stand a few minutes.

5. Fork the ginger pieces onto a wire rack and leave them to dry at room temperature,a matter of an hour or two. When they are no longer sticky, roll the pieces in granulated sugar to coat them well. Store the ginger in a covered container at room temperature.

~Martin :)

[Stinger]

:) Thanks, everyone. Those are some outstanding recipes. Can't wait to try some of them out!

[CastIronCook2]

My thanks, as well. Last year when Mom asked what I wanted for my birthday, I told her, "A year's supply of candied ginger." Can't do without the stuff, especially in my morning oatmeal.

Now I can make my own! Thanks, Martin and Anabella.

[Stinger]

Yeah, the stuff is better than ice cream. (I mean it!) I find the spicy sweet taste to be addictive; and so much better than ordinary candy. ;)

I knew someone on here would know how to make it - Regards!

[annabella1]

The second method I listed is also a great way to make candied citrus peel. orange, lemon, lime, or grapefruit peel.