Crystallized or Candied Ginger
Enjoy crystallized ginger alongside espresso and cake, or pair it with champagne and fruit. Coat it in bittersweet chocolate and roll it in hazelnuts or macadamia nuts for added indulgence. Chop or julienne it to use as a garnish for pastries, pumpkin pies, stewed fruits, cookies, and various other desserts. Store it in an airtight container in a cool, dark place.
Ingredients
- 10 ounces fresh young ginger root, peeled
- 2 cups white sugar
- 1 tablespoon water
Instructions
- Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork.
- Toss ginger with sugar in a bowl.
- Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat.
- Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.
Nutrition
Calories: 177kcalCarbohydrates: 45gProtein: 1gSodium: 4mgPotassium: 117mgFiber: 1gSugar: 40gVitamin C: 1mgCalcium: 5mg
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