Time: 1 hour 15 minutes
Complexity: easily
Quantity: 500 gr.

A step-by-step recipe for making candied ginger at home.

Ingredients:

• 500 g of fresh root ginger
• 5 tbsp of water
• About 500 g of granulated sugar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ginger root, sugar, candied fruit

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Preparation:

Step 1
• Spray a wire rack with cooking spray and place it on a parchment-lined baking sheet.
Step 2
• Peel the ginger and slice it into 0.5 cm thick slices. Place it in a saucepan and cover with water. Cover and bring to a boil. Simmer for 35 minutes or until the ginger is soft.
Step 3
• Place the ginger in a colander and reserve 1/4 cup of the cooking liquid. Weigh the ginger and take an equal amount of sugar. Return the ginger and 1/4 cup of cooking liquid to the saucepan and add the sugar. Bring to a boil, stirring frequently. Reduce the heat and simmer, stirring frequently, until the sugar syrup has almost evaporated and begins to crystallize, about 20 minutes. Transfer the candied ginger immediately to a wire rack, spacing them apart. Dry the ginger in the oven at 175°F (80°C). Once the glaze has set, store the candied ginger in an airtight container for up to 2 weeks. Save the sugar remaining on the parchment and use it to add to ice cream or sweeten coffee.

Votes: 13