Dedication: Happy Birthday Mommy Judy
Supplies: 3qt saucepan spoon or vegetable peeler cooling rack parchment paper heatproof silicon spatula Ingredients: 1 lb fresh ginger 4 c water 2 and 1/2c sugar
peel skin off of ginger with a spoon.
slice peeled ginger into thin rounds. place in boiling water for 40min. until ginger is tender. measure out 1/4 cup of ginger liquid and set aside.
strain ginger and return to saucepan along with sugar and reserved ginger liquid.
bring to boil over medium high heat. reduce heat to medium and stir frequently until liquid evaporates and sugar begins to re-crystallize.
pour onto rack that has been placed above silpat lined baking sheet (to catch all excess ginger sugar).
spread apart ginger with spatula. let cool and store in airtight container.
- absolutely use a spoon to peel the ginger, makes it very easy and the spoon gets into nooks that a peeler wouldn’t
- make sure that the heat is medium high vs. medium low after the sugar mixture comes to a boil. it takes forever for the sugar syrup to evaporate and re-crystalize otherwise.
- you’re left with a lot of ginger sugar underneath the cooling rack, i wonder what i can do with it…
Review: not as chewy as some ginger candies i’ve had in the past but i have a feeling those are typically supplemented with gelatin. (side note this makes me want to make fruit jellies next) the candied ginger still has a nice texture – not too crispy and soft on the inside underneath the candy coating. boiling the ginger takes out the strong ginger flavor and you’re left with the perfect amount of bite without being overpowering.
specially crafted for mother’s birthday (the date is a bit off but i’m countering for time zone differences), i think she will be very happy with the results.